Quick And Easy Cherry Tomato Jam

• 1 pound cherry tomatoes
• 1/2 cup sugar
• 2 tablespoons fresh orange juice
• 1 tablespoon orange zest
• 1/2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract

1. Wash and pet dry the cherry tomatoes (cut the larger ones in half). Transfer to a large skillet, stir in sugar, orange juice and zest.
2. Cook over medium-high, stirring frequently, until jam is thickened and it bubbles all over the surface, 10 to 12 minutes. In the last 2 minutes of cooking stir in cinnamon and vanilla.
3. Strain the jam to a bowl thru a fine sift pressing with a wooden spoon to extract as much of the smooth jam as possible.
4. With a clean spoon collect all of the jam from outside the strainer. Discard the solids.
5. Transfer jam to a jar and let cool to room temperature; then seal and keep in the refrigerator. The jam will continue to thicken as it cools.
6. Note: After I posted my recipe, it occurred to me that this jam could be a good addition to a barbeque sauce (of course without vanilla) instead of sugar or honey.

tomatoes, sugar, orange juice, orange zest, ground cinnamon, vanilla

Taken from food52.com/recipes/14029-quick-and-easy-cherry-tomato-jam (may not work)