I love getting creative with preserves. This homemade strawberry and tomato jam is the result of a bit of experimentation. It is a super jam and works as well on a cheeseboard as it does on toast.
homemade strawberry and tomato jam
What could be more summery than strawberries and tomatoes? Both are sunshine fruits full of colour, juice and flavour.
They are the stuff of picnics, salads, BBQs and party food. No summertime event would be complete without their presence.
However one doesn’t usually think of them as a partnership. They are not first on the list for dancing partners really. One thinks of strawberries partnering cream, cheesecake, shortcake, ice-cream and the like.
One thinks of tomatoes in relationship to basil, lettuce, onions, garlic and all manner of salad veggies and herbs. We automatically lump strawberries into the sweet camp and tomatoes into the savoury section.
In my strawberry and tomato jam I dare to be different and bring together two classic summer fruits in a dance of sweet and savoury perfection!
strawberry and tomato
I’ve paired these two before in my Strawberry and Tomato salad and found them to be a happy couple, so thought why not bring them together in a preserve that can take them into the larder and thus into cooler months when their fabulous flavours are no longer at their best.
This strawberry and tomato jam makes the best of these summer sunshine fruits and keeps them in preserved perfection for those duller times when we need a lift of summer sunshine and a tingle to our taste buds.
What is in this strawberry and tomato jam
- 600g/1 lb 5 oz fresh ripe strawberries
- 300g/11 oz ripe cherry tomatoes
- 250g/9 oz caster sugar
- 1 teaspoon balsamic vinegar
- Black pepper to taste
How to make strawberry and tomato jam
- Cut a cross in the bases of the tomatoes and plunge them into boiling water for about 30 seconds and then into cold water to loosen their skins. Use a small paring knife to peel off the skin.
- Hull the strawberries by removing the leaves and stem. Chop the strawberries and tomatoes.
- Put the fruit into a large bowl and stir in the sugar. Cover the bowl and set aside overnight for the fruit to macerate.
- Next day pour the fruit into a heavy based pan (see my jam making page for notes on suitable pots etc) and bring slowly to the boil.
- Add the balsamic vinegar and freshly ground black pepper.
- Boil for approximately 25-30 minutes or until the setting point has been reached.
- Carefully spoon into sterilised jars and pop on the lids.
How much jam will this recipe make?
You should have enough with this recipe to get two decent sized jars of jam.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
How long will this jam keep?
This jam will keep for up to a year unopened in a cool dark place. Once opened keep in the fridge and use within 3 weeks.
What to serve with this homemade strawberry and tomato jam
This jam is great on toast, crumpets, scones (both savoury and sweet varieties) and also for serving with cheese. It is also marvelous as part of a toasted cheese sandwich.
Looking for some more fabulous strawberry recipes? Then check these out;
Strawberry and Basil Ice-cream
Italian Inspired Strawberry Jam
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Strawberry and Tomato Jam
Ingredients
- 600 g strawberries
- 300 g cherry tomatoes
- 250 g caster sugar
- 1 tsp balsamic vinegar
- Black pepper
Instructions
- Cut a cross in the bases of the tomatoes and plunge them into boiling water for about 30 seconds and then into cold water to loosen their skins. Use a small paring knife to peel off the skin.
- Hull the strawberries by removing the leaves and stem. Chop the strawberries and tomatoes.
- Put the fruit into a large bowl and stir in the sugar. Cover the bowl and set aside overnight for the fruit to macerate .
- Next day pour the fruit into a heavy-based pan and bring slowly to the boil
- Add the balsamic vinegar and freshly ground black pepper.
- Boil for approximately 25-30 minutes or until the setting point has been reached.
- Carefully spoon into sterilised jars and pop on the lids.
I need a gift for a foodie friend and this fits the bill! Thanks Karon – have a wonderful time in Wales – will look forward to seeing your pics and reading all about it! xoxo, Nan
Hi Nan
Hope you made the jam for your friend. Wales was wonderful. Will post pix later this week.
K x
Cannot wait to try this jam, Karon! Love tomato jam and the addition of strawberries makes it even better! How have you been? Sorry I have not been in touch, battling my own depression. Am finally on the right medication and am starting to feel better. Hope all is well with you. Take care, my friend.
Patti xxoo
Hi Patti, I just know you will love this one, a real mixture of flavours.
Glad you are feeling a bit better these days. I wioll be starting a new blog soon that might really be of interest to you.
K x
Keep me posted on that, Karon. I think I can guess what it will be and I know I will benefit from it . Thanks.
Patti xxoo
Hi Patti,
I’ll bet you’ve guessed right, hope to have it up and running in a couple of months.
K x