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Cherry Tomato Whole Jam
Instructions
I choose ripe but definitely firm cherry tomatoes with whole, undamaged skin. Soft or cracked tomatoes will fall apart during cooking and will not hold their shape. I take the tomatoes off the sprigs one by one, gently pulling out the stems. I wash them in cold water and pat them dry with a paper towel.
I cover the cherries with sugar in a thick-bottomed saucepan and leave them for 30 minutes. In this time the tomatoes release their juice and the sugar partly dissolves. This is a preparatory step that stops the sugar from burning to the bottom at the start of cooking. Do not skip this infusing time.
I set the saucepan over low heat and cook for 15 minutes, stirring gently from time to time with a spatula. No spoon – a wooden or silicone spatula with a flat edge carefully "turns" the tomatoes over without damaging them. Vigorous stirring is sure to break the whole cherries.
I take it off the heat and leave the jam to infuse for 8 hours in a cool place. During this time the tomatoes soak up the syrup from all sides, their cells absorb the sugar and "firm up". Without this pause the trick of keeping the cherries whole will not work – they are sure to burst during a long boil.
I set the saucepan back over low heat and cook for another 15 minutes, stirring carefully. The second cooking concentrates the syrup further – it becomes thicker and clearer. I take it off the heat and leave it for another 8 hours for the final infusing.
For the third time I cook for 15 minutes over low heat, and right at the end I add freshly squeezed lemon juice (from 1/8 of a lemon). The lemon juice works on two levels: it balances the sweetness and "fixes" the colour of the tomatoes, while also acting as a natural preservative for long storage.
I pour the hot jam into sterilised small jars of 180–250 ml and seal them straight away with sterile lids. Small jars are ideal for an unusual jam – it is eaten slowly, and in a large jar it can spoil while being stored after opening.
I turn the jars upside down to check the seal and wrap them in a blanket for 12 hours until completely cool. I store them in a cool dark place for up to a year. The cherry tomato jam is ready! I serve it with a cheese board or with tea and biscuits.
Tips
- 1
Cook strictly in three stages with long 8-hour pauses – this is essential. A single long boil will break the tomatoes apart.
- 2
Choose only firm, hard cherries with whole skin – soft or cracked ones are not suitable for this jam.
- 3
Stir very carefully with a silicone or wooden spatula without damaging the berries. I use a similar principle to make gooseberry jam.
- 4
Use a thick-bottomed saucepan for even heating – a thin bottom will scorch the sugar and give the syrup a darkish colour.
FAQ
Why cook the jam in three stages rather than all at once? +
Cooking in three stages with 8-hour pauses is the classic technique for preserving whole berries (strawberries, cherries, cherry tomatoes). With each short cook the tomatoes "shrink" slightly, and during the pause they soak the sugar syrup back up. After three cycles the cherry cells are firmed up with sugar, so they will not fall apart during the third cooking. With a single long boil (45 minutes) the tomatoes break down into a purée straight away – you end up with an ordinary tomato jam without the signature "wow-effect" of whole berries.
Can the jam be made with ordinary tomatoes? +
Yes, you can use ordinary medium-sized tomatoes, but no longer "whole". Cut them into slices or quarters and cook them by the same three-stage method. The result will be different: you get a more "jam-like" preserve with pieces rather than striking whole cherries in clear syrup. You can also try small plum tomatoes – they too hold their shape. Green, unripe tomatoes with plenty of sugar give the classic "green tomato jam" – a completely different recipe.
How long does the finished cherry jam keep? +
In sealed, sterilised jars in a cool dark place (a cellar or pantry) – up to a year without loss of quality. Once a jar is opened, move it to the fridge and use it within 2–3 weeks. Small jars of 180–250 ml are best for such unusual jams – a portion is eaten quickly before it has time to turn. The signs of spoilage are the usual ones: mould, fermentation, a bulging lid, a change in colour – throw it away without regret.
What goes with this unusual cherry tomato jam? +
It is perfect with a cheese board – with goat's cheese, brie, camembert, parmesan. The contrast of salty cheese and sweet tomato jam is an elegant restaurant pairing. It is also served with morning toast spread with soft cream cheese, with homemade pancakes, syrniki and fritters. It is interesting added to hot meat (pork, duck) as a sweet-and-sour sauce. For dessert, drizzle it over ice cream or stir it into Greek yoghurt. With tea, it makes an unusual treat to offer guests.
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