When I need to make a small amount of any fruit jam, I always turn to this recipe. <br />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. <br />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. <br />This jam would be perfect to serve over many deferent pancakes and is equally good made with lemon juice and zest.

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