When I need to make a small amount of any fruit jam, I always turn to this recipe.
First, it allows for an even distribution of heat, which is very important when cooking jams or jellies. It's also easier to observe the progress of a small amount of jam. Finally, since I am not making large quantities, there's no need for canning. I can store it in the refrigerator for a couple of weeks.
Here, as you can see in the picture, the cherry tomato jam is served over an Orange Pudding Cake. My favorite way of enjoying any jam is to lightly butter a fresh slice of country-style bread, then spread a good amount of jam (especially Plum or Apricot), then scatter a few toasted walnuts and top all of it with the best homemade smooth ricotta. That what I remember since my childhood and the taste of this deliciousness can not be compared to any cakes, pastries or pies.
This jam would be perfect to serve over many deferent pancakes and is equally good made with lemon juice and zest. —Kukla