A few days ago we received about 6 cups of beautiful, sweet grape tomatoes, bursting with flavor...we also received a few small sweet Maui onions. We had used some of them in salads and also making a small medley of grape tomatoes, onions and mushrooms to serve over brown rice at dinner night before last.
I wanted to use the rest of the tomatoes before they spoiled and decided to make a tomato-onion relish-jam
Using a recipe for red onion jam my sister had shared with me some time ago, I played around with it to include the tomatoes.
The results were good! Great combination of sweet-tart taste. I think it will work as a condiment with meats or as a spread with cream cheese on crackers.
I placed everything in a non-reactive pan (I used my enamel coated cast iron Dutch oven) and turned heat on high. When it started boiling I turned it down to medium high and cooked it at that temperature until liquid had evaporated by half. I then turned down heat to low and let it simmer until liquid had again evaporated by half. Turned the stove off and left on to cool a bit.
I did not use pectin to gel; the 'syrup' partially gelled as it was cooling.
Since this was such a small amount, I am storing it in a glass clamp-style lidded jar in the refrigerator. If making larger batches to can, you might have to add acid to bring the pH up for safe canning.