We LOVE savory jams. It all started on our first Italian-themed dinner party, when during our recipe search, we saw a clip of Giada de Laurentis making a sun-dried tomato jam. It’s become a bit of a staple in the fridge. This recipe–adapted from The Chicagoist–only deepened our obsession.
If you’ve never tried a savory jam, print out this recipe, go to the store, buy what you need, come home and Make. It. Served over toasted bread, topped with goat cheese, or just eaten with a spoon, you’ll thank us later.
This is not the last of these little jars full of goodness that you will see on this site. Brace yourselves.
Inspired by Chicagoist.
Cherry Tomato and Fennel Jam
Ingredients
- 3 tbsp. olive oil
- 1 medium fennel bulb, fronds and core removed, thinly sliced
- 4 garlic cloves, minced
- ¼ cup granulated sugar
- 1 pound cherry tomatoes
- ⅔ cup white wine vinegar
- 1 tsp. salt
- 1 tsp.ground black pepper
- ½ tsp. dried oregano
- dash crushed red pepper flake
Instructions
- Place a large pot over medium low heat. Add olive oil and fennel, and cook a 3 - 5 minutes to sweat the fennel, stirring frequently to prevent browning. Add garlic and sugar and cook 3 -5 minutes longer, until mixture is soft and translucent.
- Add tomatoes and increase heat to medium. Cook, stirring occasionally, until tomatoes soften and begin to burst, about ten minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until liquid has reduced, about 30 minutes.
- Store in an airtight container and refrigerate for up to one week (Alternatively, store them in canning jars and seal in boiling water). Serve over grilled crostini, or everything.
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