Along with the usual fruit & berry versions, add this unique recipe to your jam collection. Savory tomatoes & onions are sauted with sweet spices, honey, & a kiss of balsamic vinegar to create a delightful spread. Try it as a topping for some of your favorite sandwiches! Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Balsamic Cherry Tomato Caramelized Onion Jam Balsamic Cherry Tomato Caramelized Onion Jam Recipe | RecipeSavants.com PT45M Serves 8 Ingredients: 2 Tablespoons Olive Oil 2 Pounds Sweet Onions 2 Teaspoons Kosher Salt 1 Teaspoon Sugar 4 Cups Cherry Or Grape Tomatoes 0.75 Cup Honey 0.25 Cup Balsamic Vinegar 0.5 Teaspoon Freshly Ground Black Pepper In a large skillet over low heat, heat oil and stir in onions & sugar. Cover and simmer for about 13-15 minutes, stirring occasionally. Increase heat to medium-high, uncover, and saute onions until they are golden brown, about 3-5 minutes. Stir in honey & tomatoes and bring mixture to a boil. Cook and stir occasionally until tomatoes soften, about 5 minutes. Continue cooking until jam thickens, another 5-8 minutes. Remove from heat and stir in balsamic & pepper. Arrange 8 (1/2-Pint) sterilized canning jars onto a dishtowel. Use a funnel to fill each jar evenly with jam, leaving about 1/4- inch headspace at the top. Run a butter knife around insides of each jar to remove air bubbles. Use moist paper towels to wipe away any jam residue from jar rims. Top each jar with sterilized lid and screw on the rings. In the bottom of a canning pot or a large saucepan, arrange a rack. Fill the pan halfway with water, place over high heat, and bring to a boil. Use a holder to lower jars into boiling water, leaving 2-inch space between each jar. Bring water to a boil, cover, and allow to boil for 10 minutes. Turn off heat, uncover pan, and allow the jars to sit in water for about 15 minutes. Transfer jars to a dishtowel, leaving a few inches of space between each jar. Allow jars to sit overnight. Check the top of each lid to ensure a tight seal.

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