Easy Cherry Tomato Jam Recipe

Low Carb Tomato Jam With Caramelized Onions & Bacon

WEBAug 24, 2018 · Instructions. Cook your bacon in a skillet. When done, take out the bacon to cool and put the onions in the skillet with the bacon …

1. Cook your bacon in a skillet.
2. When done, take out the bacon to cool and put the onions in the skillet with the bacon grease.
3. Cook the onions until caramelized about 10-15 minutes.
4. In the meantime chop up your bacon and set aside.

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Small Batch Cherry Tomato Jam Flavor the Moments

WEBSep 5, 2017 · Add the shallot and garlic and saute for 3-5 minutes until softened. Add the chili powder and smoked paprika and saute 30 …

1. Heat the olive oil in a large stainless steel or non-reactive pot over medium heat. Add the shallot and garlic and saute for 3-5 minutes until softened.
2. Add the chili powder and smoked paprika and saute 30 seconds more.
3. Add the remaining ingredients and bring to a boil. Reduce heat to medium low and simmer, stirring often, until the tomatoes burst and thicken, for about 10-15 minutes. If at any time the pan becomes dry and the tomatoes begin to burn, add a tablespoon or two more of water and reduce the heat a bit more.
4. Remove from heat and season with additional salt and pepper, to taste. Cool completely and store in an airtight container in the refrigerator for 10-14 days. Enjoy!

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Cherry Tomato Jam Sprinkle Bakes

WEBAug 26, 2020 · Gently pat dry with a soft tea towel. Place the tomatoes, sugar, lemon juice, and water in a large stock pot. Place over medium …

1. Wash tomatoes thoroughly and remove stems. Gently pat dry with a soft tea towel.
2. Place the tomatoes, sugar, lemon juice, and water in a large stock pot. Place over medium heat and stir until tomatoes are coated with sugar. Cook until the sugar is dissolved, mashing the tomatoes with a large wooden spoon or spatula as you stir. Increase the heat to medium-high. Stir in the salt and pepper. The mixture may foam as it cooks; when foam rises to the top, skim it off with a large spoon.
3. Stir frequently to ensure the tomatoes are cooking evenly, until most of the liquid has cooked off. The mixture is ready when it has a glossy appearance, the tomato skins are translucent, and it has a slightly sticky consistency.
4. Ladle the jam into sterilized canning jars and lid. Let rest at room temperature until cool. Store the jam in the refrigerator for up to six months.

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