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3 Tomato and Balsamic Jam


  • 250g Evergreen Fresh Yellow cherry tomatoes

  • 250g Evergreen Fresh Red cherry tomatoes

  • 3 medium Evergreen Fresh tomatoes

  • 3/4 cup balsamic vinegar

  • 1/4 cup red wine vinegar

  • Half a lemon

  • 3 cups granulated sugar


1. Chop your tomatoes into small dices.

2. Add the tomatoes and the rest of the ingredients into a large saucepan and bring to a boil.

3. Continue to cook at a simmer (not a boil) for 40 minutes to an hour, stir occasionally so it does not stick to the bottom.

4. Once jam is ready it will have a thick consistency and a glossy look.

5. Get a jar and sterilise with hot water, and add jam.

6. Keep refrigerated for up to 2 weeks.


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