Balsamic Cherry Tomato Caramelized Onion Jam

PT45M

Serves 8

2 Tablespoons Olive Oil

2 Pounds Sweet Onions

2 Teaspoons Kosher Salt

1 Teaspoon Sugar

4 Cups Halved Cherry Or Grape Tomatoes

0.75 Cup Honey

0.25 Cup Balsamic Vinegar

0.5 Teaspoon Freshly Ground Black Pepper

Sterilize 8 (½-pint) jars, lids and rings in hot water.

Heat oil in a large skillet over low heat and cook onions and sugar, covered for about 13-15 minutes, stirring occasionally. Increase heat to medium. Cook, uncovered until onions become golden brown. Stir in honey and cherry tomatoes and bring to a boil. Cook for about 5 minutes, stirring occasionally until tomatoes are soft. Keep cooking until sauce-like thick. Remove from heat and stir in vinegar and black pepper.

Arrange hot jars onto a dishtowel. With a funnel, place tomato mixture in each jar, leaving about ¼-inch headspace. Run a knife around the insides of each jar to remove any air bubbles. With a moist paper towel, wipe the rims of jars to remove any food residue. Top each jar with the lids and screw on rings. Arrange a rack in bottom of a large pan. Fill the pan halfway with water and bring to a boil on high heat. Carefully with a holder, lower the jars into pan, leaving about a 2-inch space between the jars. If needed, add more boiling water to reach 1-inch level above the tops of the jars. Bring to a full boil. Once boiling cover and let boil for exactly 10 minutes. Turn off heat and uncover pan, keep jars in water for many minutes. Remove jars from pan and place onto a dishtowel, several inches apart overnight. After cooling, press the top of each lid with your fingers to ensure that the seal is tight.

Balsamic Cherry Tomato Caramelized Onion Jam Recipe

Ingredients

Directions

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