Sun-dried Tomato Jam Adapted From Jan

This sun-dried tomato jam is the perfect balance of sweet and tart. It is super easy to make and will keep in the fridge for 6 weeks. That is if you can hold off eating the entire jar for that long.

Sun-dried Tomato Jam
Sun-dried Tomato Jam
Head straight on to the recipe for Sun-dried Tomato Jam ♥

A few years ago I bumped into someone I had been at high school with. I would not have recognized her at all. But she recognized me. I have not changed much since I was that age. She was new to Somerset West and I suppose felt quite alone. She suggested we meet up for coffee and so I gave her my contact details. To this day I have not heard a word from her. It seems in general saying you want to meet for coffee and actually meeting are two separate things. I know people who make plans, and then at the last minute, cancel them. I would rather they actually did not make the arrangement in the first instance. Or friends who say they would love to catch up but don’t commit to a date. Really, rather don’t offer. My life is full enough without empty promises.

Today’s inspiration ♥ Recipe For Sun-dried Tomato Jam ♥ can be found on Lavender and Lime Click To Tweet

I like to stick to my commitments and one of them was getting through the recipe book reviews I need to do. I like to make something from each book I am reviewing. My copy of Jan has been patiently waiting for me. First I made a loaf of bread and then I made this sun-dried tomato jam. I am slathering it on everything. It is perfect on toast with cheese, and even better on baked potatoes. I made two jars and Jan suggested I give it away as a gift. Which I might do when I make a second batch.Sun-dried Tomato Jam

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5 from 5 votes

Sun-dried Tomato Jam

This jam is perfect with cheese
Author: Adapted from Jan page 252

Ingredients

  • 30 mls olive oil
  • 235 g sun-dried tomatoes
  • 4 spring onions white part only thinly sliced
  • 1 clove garlic crushed
  • 30 mls honey
  • 60 mls red wine vinegar
  • 125 mls chicken stock - I used bone broth
  • 180 mls water
  • 5 mls dried thyme
  • Salt and freshly ground black pepper to season

Instructions

  • Place the olive oil into a heavy bottomed sauce pan and heat over a medium temperature
  • Add the tomatoes and spring onions and sauté until the onions are soft
  • Mix in the garlic and cook for 1 minute before adding in the rest of the ingredients
  • Stir well and bring to a boil
  • Reduce the temperature to low and simmer for 60 minutes
  • Remove from the heat and leave to cool slightly
  • Place into a blender and pulse until smooth
  • Store in a sterilized glass jar in the fridge

Disclosure: This recipe is published with permission and forms part of my review. This post is in line with my blogging policy.

Inspiration published on Lavender and Lime February 6:

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28 thoughts on “Sun-dried Tomato Jam Adapted From Jan


  1. Hi Tandy, I feel the same way you do about commitments, life is too short. What a wonderful jam you have shared here, looks absolutely delicious.


  2. I love this type of jam as it goes with anything really. I think this would be choice with a vintage cheddar.

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