Cherry Tomato Jam

Prep: 20 minutes plus cooling
Cook: 2 hours 35 minutes • Serves: 24

1. In large saucepot, heat oil over medium-high heat. Add shallots; cook 2 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally.

2. Add tomatoes, sugar, vinegar, lemon juice, thyme, salt and pepper; heat to a boil. Reduce heat to low; cook 2 1/2 hours or until mixture thickens to jam consistency. Remove from heat and cool; refrigerate in an airtight container up to 1 week. Makes about 3 cups.

Approximate nutritional values per serving (2 tablespoons):
52 Calories, 1g Fat, 0g Saturated, 0mg Cholesterol,
132mg Sodium, 11g Carbohydrates, 1g Fiber, 1g Protein