Try this on sandwiches, as a condiment for pork, or with some soft cheese. This makes a small batch, but feel free to multiply it.
1 1/2 cups cherry tomatoes (halved if large)
1 tsp calcium water (comes with Pomona's)
1/2 tsp salt
1/2 tsp lemon juice
1/4 tsp ground sage
1/4 cup sugar
1/4 tsp Pomona's Universal Pectin
Combine the tomatoes, calcium water, salt, lemon juice, and sage in a medium saucepan. Cook over medium heat, mashing the tomatoes as they soften. Simmer for 10 minutes or so. If desired, partially puree the mixture.
Combine the sugar and pectin in a small bowl, then stir into the tomato mixture. Bring to a boil, stirring as you go, then remove from heat. Store in the refrigerator until ready to use.
Makes about 1 cup.
Variations: 1) Instead of sage, add 1/4-1/2 tsp grated ginger root. 2) instead of or in addition to sage, add a couple bruised whole garlic cloves while the jam simmers; remove before pureeing or adding the sugar and pectin.