Tomato-Apricot JAM
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A sweet and tangy jam made with ripe apricots and Sungold cherry tomatoes, perfect for cheese plates or biscuits.
Ingredients
- 44.4 ml extra-virgin olive oil
- 59.1 ml shallot diced
- 946 ml mixed cherry tomatoes hulled
- 454 g apricots halved and pitted
- 473 ml sugar
- 14.8 ml calcium water
- 14.8 ml Pomona's Universal Pectin powder
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 85.3 mg
- Iron: 2.91 mg
- Magnesium: 57.8 mg
- Phosphorus: 140 mg
- Potassium: 1381 mg
- Zinc: 1.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml extra-virgin olive oil
- 473 ml sugar
- 14.8 ml calcium water
- 14.8 ml Pomona's Universal Pectin powder
Prepare
- Dice 59.1 ml shallot
- 946 ml mixed cherry tomatoes, hulled
- 454 g apricots, halved and pitted
Let's Cook
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Step 1.
Prepare the calcium water: In a small bowl or jar with a lid, combine 1/2 teaspoon calcium powder and 1/2 cup water. Shake well to dissolve. Store in the refrigerator and shake before using; this makes enough for several batches.
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Step 2.
Sterilize your jars, prepare bands and lids, and have all canning tools ready.
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Step 3.
In a large sauté pan or Dutch oven over medium heat, heat 3 tablespoons olive oil. Add 1/4 cup diced shallot and sauté until translucent but not brown, 3 to 4 minutes.
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Step 4.
Add 2 pints hulled cherry tomatoes to the pan and sauté until they start to break down, about 6 minutes.
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Step 5.
Add 1 pound halved and pitted apricots to the pan and simmer over medium heat until the tomatoes and apricots begin to incorporate, about 5 minutes.
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Step 6.
Stir in 2 cups sugar, 1 tablespoon calcium water, and 1 tablespoon Pomona's Universal Pectin powder. Continue simmering, stirring occasionally, until the jam reaches 220°F on a candy thermometer, 25 to 35 minutes.
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Step 7.
Strain the jam through a fine-mesh strainer into a clean bowl, pressing with a spatula to remove seeds.
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Step 8.
Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, place lids on top, and screw on bands finger-tight.
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Step 9.
Process the jars in a water-bath canner according to the manufacturer's instructions. Store in the refrigerator or pantry for up to 1 year.