Ingredients
- 2 pints about 1 ½ pounds or 4 cups cherry tomatoes, halved crosswise
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- In a medium-sized pot (around 2 ½ quarts) over medium-high heat, combine the halved tomatoes, honey, vinegar, 2 tablespoons water, salt and pepper. Bring the mixture to a simmer and cook, stirring occasionally and reducing heat as necessary to avoid scorching as the jam condenses.
- Simmer until the mixture is completely broken down, reduced and thickened enough that you can scoop it on top of itself and it stays there, which will take somewhere between 30 to 50 minutes.
- Use the jam immediately or let it cool and store it, covered, for up to 1 month in the refrigerator.