Homemade Cherry Tomato Jam

Do you know what’s better than store bought jam? Homemade jam! While we aren’t the biggest fans of tomatoes (we’ll be honest), this Cherry Tomato Jam by the Full Helping has turned us into (semi) believers. It’s savory and sweet, tangy and tart, all at the same time.

Plus, this recipe calls for less than 10 ingredients and is gluten and soy free. Throw it on top of your favorite toast or use it as a sauce for your favorite pizza.


1 ½ pounds (about 2 pints worth) cherry tomatoes, quartered

¼ cup sugar (coconut, cane sugar, and demerara will all work)

⅓ cup champagne vinegar (substitute 3 tablespoons apple cider vinegar)

¼ cup water

1 teaspoon salt

6 cloves garlic, peeled and left whole

Black pepper

1-2 teaspoons dried thyme or crushed rosemary (to taste)

Dash crushed red pepper flakes (to taste)

For serving: toast slices, cashew cheese or smashed avocado


1. Place all ingredients except for the thyme and red pepper into a 2 or 2.5 quart saucepan. Bring them to a simmer. Cover and reduce heat to low. The mixture will be very liquidy for about 10-15 minutes, but stir it every now and then anyway.

2. Continue simmering the jam, stirring every few minutes, for another 25-40 minutes, or until it has reduced down to a thick, slightly sticky, and sweet consistency (it should resemble jam, but be a bit looser and easier to stir).

3. Remove the garlic and stir in the thyme and crushed red pepper. Allow the jam to cool a bit before storing it in an airtight container in the fridge for up to 1 week.

4. If desired, toast your favorite bread and top it with a few tablespoons each of cashew cheese (or smashed avocado) and a dollop of cherry tomato jam. Sprinkle with extra thyme and serve. This is an original recipe from Gena from The Full Helping for GreenLife. Find the

original blog post and full recipe here.


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