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Savoury Grape Tomato Jam [Small Batch]


  • 1 pint Grape Tomatoes, halved
  • 1/8 cup Brown Sugar
  • 1/8 cup Apple Cider Vinegar
  • 1/8 cup Water
  • 2 cloves Garlic
  • 1 tsp Salt
  • Black Pepper to taste
  • 3 Anchovies [optional]
  • 1/4-1/2 Preserved Lemon, diced [optional]
  • 1/2-1 tsp Red Pepper Flakes [optional]


  • Place all of the ingredients except the Red Pepper Flakes into a medium saucepan.
  • Bring to a simmer over medium-high heat.
  • Reduce the heat to a low simmer and cover, cooking for 10 minutes and stirring occasionally.
  • Add the Red Pepper Flakes and stir to incorporate.
  • Remove the garlic cloves and, using a press or a knife and cutting board, dice the garlic before returning it to the pot.
  • Continue simmering, covered, for approximately 30 minutes, or until the jam is thick.
  • Allow the jam to cool in the pot or in a mason jar before serving.
  • To store, place in an airtight container and refrigerate for up to 1 week. 


Recipe may be doubled.