Thyme-Infused Tomato Jam


Adding this Thyme-Infused Tomato Jam to your sandwich will elevate it to another level. It’s also a great addition to a summer charcuterie platter.

Make Approximately 1/2 cup

2 tbsp apple cider vinegar

1 cup grape tomatoes 

2 tbsp agave nectar or honey

2 tbsp water

1 sprig of thyme

1 tbsp lemon juice 

Sea salt and pepper to taste

In a medium pot simmer down all ingredients for about 10 minutes gently crushing the tomatoes. Until the skins began to loosen and liquid has reduced.

Take a stick blender a pulse to a chunky consistency. Place in the fridge to cool for an hour or the freezer for 10 minutes if you are in a hurry. The jam will thicken more once cooled.

Amy Hamilton2 Comments