On my birthday this year (March 13th) my friend, Kelley brought me some of her homemade sun-dried tomato jam. Along with the adorably packaged jar, she graciously brought me the recipe and I knew I had to share it.
The recipe is easy, and keeps well in the fridge. I use it on sandwiches as a spread or on a crostini, sprinkled with goat cheese (a great party appetizer).
You Will Need:
- 1 (8 oz) jar of sun-dried tomatoes (drain and chop, save the olive oil)
- 1 Tbsp olive oil
- 1/2 onion, thinly sliced
- 1 clove garlic, minced
- 2 Tbsp sugar
- 1/4 cup red wine vinegar
- 1 cup water
- 1/2 cup chicken broth
- 1 Tsp fresh thyme
- 1/2 Tsp salt
- 1/2 Tsp pepper
Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tbsp of the reserved sun-dried tomato oil, olive oil, onion and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5-7 minutes.
Next, add the sugar, vinegar, water, chicken broth, thyme, salt and pepper.
Bring the liquid to a boil, reduce the heat and simmer covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5-10 more minutes.
Remove from the heat and set aside.
Per Kelly’s instruction, she loves to spread a toasted crostini with the sun-dried tomato jam, top with goat cheese and thyme.