Small-Batch Basil and Cherry Tomato Freezer Jam

Name: Small-Batch Basil and Cherry Tomato Freezer Jam
Total time: 170
Yield: 48
Ingredients: 2.5 pounds cherry tomatoes, halved and stems removed; 1 cup white sugar; 1 cup finely chopped fresh basil; 0.5 cup finely chopped sweet onion; 3 tablespoons balsamic vinegar; 0.5 lemon, juiced; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon ground coriander; 0.25 teaspoon ground cumin

Recipe by Kim from allrecipes.com

Jam / Jelly 3 Hr. 50 Mins.

Ingredients

48 servings

•

2.5 pounds cherry tomatoes, halved and stems removed
•

1 cup white sugar
•

1 cup finely chopped fresh basil
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0.5 cup finely chopped sweet onion
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3 tablespoons balsamic vinegar

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0.5 lemon, juiced
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1 teaspoon salt
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0.5 teaspoon black pepper
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0.5 teaspoon ground coriander
•

0.25 teaspoon ground cumin

Instructions

Inspect two pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Combine tomatoes, sugar, basil, onion, vinegar, lemon juice, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from the heat.
Divide jam between hot, sterilized jars. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Allow to cool slightly, then top with lids and screw rings on tightly.