Day 3 of Tomato Week- It's Tuesday! That means today's tomato post will be part of my series "How to Tuesday!" Last year was the first year we grew the aptly named, White Currant Tomatoes. They are small clustering, pale yellow, thin skin very sweet tomatoes. They don't travel well and they have to be eaten almost as soon as picked if you damage the skin, but oh they are so worth it! I decided to try to save summer in a jar with this jam recipe. The naturally sweet mix of White Currant Tomatoes and Sweet Vidalia onions melds perfectly with the tart Apple Cider Vinegar. This jam is the perfect addition to a cheese board or slathered on a Tomato Sandwich!

Here's my recipe for White Currant Tomato & Onion Jam:

White Currant Tomato & Onion Jam

By Cooking for Kishore

The naturally sweet mix of White Currant Tomatoes and Sweet Vidalia onions melds perfectly with the tart Apple Cider Vinegar. This jam is the perfect addition to a cheese board or slathered on a Tomato Sandwich! 

Ingredients

• 1 lb White Currant Tomatoes
• 1 Small Vidalia Onion, thinly sliced about 3 oz
• 1 tsp Vegetable Oil
• 1 tsp Brown Sugar
• 1 tsp Kosher Salt
• 1/4 cup Apple Cider Vinegar
• 1/2 cups Water
• 1 Qt Glass Canning Jar, sterile

Instructions

1. Heat the oil in a pot and lightly brown the thinly sliced onions.
2. Add the tomatoes and water to the onions and allow to cook over medium till all tomatoes have burst, about 10 minutes. Stir regularly.
3. Add sugar, vinegar, and salt and cook over medium heat, constantly stirring and allowing to thicken, about 10-15 minutes. 
4. Once mixture has reached jam-like consistency, take off the heat and transfer to a clean, sterile jar. It will keep for 2-3weeks in the fridge without further canning, and about 3-4 months in the freezer. Enjoy!

Yield: 1 Quart Jar

Prep Time: 5 mins.

Cook time: 25 mins.

Total time: 30 mins.

Tags: 
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Nutrition

Calories: 9 per serving