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Strawberry and Tomato Jam

Karon Grieve
A great combination of sweet summer flavours makes this jam perfect for toast and a cheeseboard too
5 from 1 vote
Course preserves
Cuisine French
Calories 1218 kcal


  • 600 g strawberries
  • 300 g cherry tomatoes
  • 250 g caster sugar
  • 1 tsp balsamic vinegar
  • Black pepper


  • 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.


Calories: 1218kcalCarbohydrates: 309gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 43mgPotassium: 1583mgFiber: 14gSugar: 287gVitamin A: 1539IUVitamin C: 421mgCalcium: 133mgIron: 5mg
Keyword strawberries, tomatoes
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