Cherry Tomato Cinnamon Jam

Pour boiling water all over a glass jar and its lid. Leave it upside down to dry on a clean kitchen towel.



400 g ripe cherry tomatoes
200 g crystallized sugar
a stick of cinnamon
Rinse and dry the tomatoes. Cut them in halves and put them in a large pot with the sugar and cinnamon. Stir, and let macerate for an hour.

Put the pot on high heat, and bring to a boil, stirring often with a wooden spoon. Cook for about 10 minutes.
Drain the tomatoes and put the syrup back in for 5 minutes, until thickened.

Put the tomatoes back in, and cook for an additional 5 minutes, stirring often.
Take the pot off the heat, pour the mixture in the glass jar, plant the cinnamon stick in, and close the lid tightly.
Store in a cool dark place for a few months.
*** Over the summer, I made three different recipes in small batches, put the jars away, and vowed to wait until the chilly winter days to open them.

This jam looks beautiful, bright red with golden specks, and the taste is very surprising, a sweet and tangy compote with a full tomato flavor and a hint of cinnamon. In my opinion, the latter could be more pronounced, and I will use more next time, probably adding ground cinnamon too.