Add the cherry tomatoes, hot honey, and a pinch of salt to a medium pot. Stir to coat the tomatoes evenly.

Heat over medium-low, cover, and cook for 7–8 minutes until the tomatoes are softened and blistered.

Uncover and mash the tomatoes gently with the back of a fork or spatula to break them down.

Continue cooking on medium-low, bringing the mixture to a gentle simmer. Taste the jam: if you prefer it sweeter and a more jammy texture, add the granulated sugar and stir to dissolve.

Simmer, stirring often, until the mixture thickens into a jammy consistency, about 15–20 minutes.

Remove from heat and cool for 5 minutes. Transfer to a clean, fridge-safe container.

Let cool completely, then cover and refrigerate.