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It all started with a fancy cherry tomato jam I once tasted at work. It came from a high-end deli, promising a gourmet wow factor.

But one bite in, and I realized... sugar had hijacked the whole thing! The tomato flavor? Nowhere to be found. The aroma? Surprisingly there. 🤷‍♀️

So, off to my kitchen lab I went, determined to ditch refined sugar and let the tomatoes shine! Instead of sugar, I relied on pectin (naturally found in apples) to create the perfect jam-like consistency.

I chose cherry tomatoes in different colors and cooked each shade separately. After less than 30 minutes, I had red, orange, and yellow jam—each with its own delicate sweetness and a true cherry tomato flavor.

To enhance the sweetness, I added agave syrup to each batch, adjusting as needed. Surprisingly, the red tomatoes needed the most sweetness! Once ready, I sealed them in sterilized jars and popped them into the fridge.

⭐ The Taste Test? A Real Winner!

I can confidently say this jam rivals the famous fruit preserves from St. Dalfour! 🎉

True, it won’t last as long as sugar-loaded store-bought jams. But hey, it’s so quick and easy to make, and trust me—it won’t last long in your fridge anyway!

💛 Enjoy every bite! 😋❣

ריבת עגבניות שרי ללא סוכר מעובד, עם פקטין וסירופ אגבה לפי דרגת מתיקות רצויה. שילוב של עגבניות בצבעים שונים לקבלת ריבה עשירה בטעמים, מוכנה תוך פחות מחצי שעה.

RECIPE

🍅 Cherry Tomato Jam – No Refined Sugar!

Pick cherry tomatoes in different colors, add pectin, and in under 30 minutes, you’ll have a perfectly textured jam that preserves their natural flavors—each color with its own unique taste. Sweeten with agave syrup to your desired level, store in sterilized jars, and keep refrigerated.

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EQUIPMENT

sterilized jars

US Customary - Metric

Ingredients

▢ 500 gram cherry tomatoes, red, orange or yellow

▢ 1 Tablespoon pectin powder
▢ agave syrup or maple syrup

Instructions

Cut the tomatoes in half or quarters, put them in a pot and add the pectin powder.

Cook over medium-high heat for several minutes; Lower to a medium and cook, occasionally stirring, for 20-30 minutes until the mixture is reduced and thickened. The jam is ready - when you pass a dry wooden spoon on the bottom of the pot, and the "path" created doesn't disappear immediately. * See note
Remove from the heat and allow to cool for a few minutes.
Meanwhile, sterilize the jars: put the jars in a pot or bowl, fill with boiling water until covered, and leave for a few minutes.
Taste and add agave or maple syrup by taste.

Transfer to the sterilized jars and place in the refrigerator. The jam keeps for at least a week.

Notes

If you find that the jam has not reached the desired thickness after removing it from the heat, just return it to the stove and cook for a few more minutes.

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