Place in wire sieve and drain out excess liquid. Depending on the tomatoes, this may not be necessary.
Measure the seasonings and set aside.
Chop the rosemary, thyme and garlic.
Heat oil in a heavy bottom pot.
1 ½ tablespoons olive oil
Add chopped tomatoes and bring to a boil.
Add all of the seasonings and mix well.
2 tablespoons balsamic vinegar, 1 tablespoon fresh rosemary, 1 teaspoon fresh thyme, ½ teaspoon smoked sea salt, ¼ teaspoon black pepper, 2 cloves garlic, 2 teaspoons hot honey
Reduce heat, and simmer for 1 - 1½ hours until all the liquid is absorbed, and the consistency of the tomatoes are thick. STIR OFTEN.
Remove from heat.
Mash with a potato masher if you would like the jam to have a smoother texture.
Allow to cool, and place cooked jam in a clean glass jar.
Store in fridge until ready to use.
Video
Notes
This makes about 1 cup of jam. Serving size is dependent on how much is used per person. This will vary.I used maple balsamic vinegar and hot honey in this recipe. You can replace this with regular balsamic and regular honey.
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