Choose cherry tomatoes in different colors, and add pectin powder. In less than half an hour, you will get a jam with a perfect texture, one that preserves the taste of the tomatoes - each color with its characteristic flavor. Next, add agave syrup according to the desired degree of sweetness, transfer to sterilized jars and refrigerate.
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 noteRemove 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.
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.