From the Cook
From the Cook
From the Cook
1/4
Instructions
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 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.
3
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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Tips & Tricks (5)
- Burst Your Tomatoes for Better Texture 🍅Halve or quarter cherry tomatoes before cooking to release their juices faster and create a jammy consistency without over-reducing the batch.
- Bloom Your Spices in Oil First 🌶️Toast the smoked paprika and chili powder in warm olive oil for 30 seconds before adding other ingredients to unlock their deep, complex flavors.
- Balance Sweetness with Acidity 🍯Taste your jam mid-cooking and adjust the maple syrup and red wine vinegar ratio—aim for a sweet-tart balance rather than relying on the recipe amounts.
- Mince Garlic and Shallot Finely 🧄Use a microplane or mince these aromatics into tiny pieces so they dissolve into the jam rather than remaining chunky throughout cooking.
- Know Your Jam's Done Point ✨The jam is perfectly set when a spoonful placed on a cold plate wrinkles slightly when pushed—this typically takes 25-35 minutes and prevents both runny and over-reduced batches.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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