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Sungold Tomato Jam

Sungold tomato jam

We have had a glut of sungold tomatoes. I always struggle with what to do with them especially since they seem to ripen all at once. One year I roasted them and froze them. Uhn-uhn... that didn't work for me.

I've been intrigued with tomato jam. The first time I had it was in New Zealand in 1999. We were visiting a nursery on the North Island and the owners invited us in for lunch. They served us a crusty home baked bread with a white cheddar and a spicy tangy tomato spread. It was heavenly. So I thought - why not make some jam from the sungolds.

Now to find a recipe. As one site said... "There are as many recipes for tomato jam as there are cooks".

After a couple of hours reviewing the web, I decided that I like Mark Bitman's Tomato Jam from the NY Times but also like the spice combo in Food in Jar's Tomato Jam. Food in Jar also had a Yellow Tomato Basil Jamwhich specifically mentioned using Sungolds. Hmm...

I ended up using the ratio of tomato, sugar, lime juice in the Mark Bitman recipe. I had enough to make 2 1/4 lbs which would be an easy modification of the recipe (1 1/2 cups sugar, 3 TBS Lime juice). I changed up the spices and used much less grated ginger (1 tsp), 1/2 cinnamon, 1/4 tsp cloves, 1 tsp red pepper flakes and added a 1/4 tsp ground coriander and 1 tsp salt.

I decided to follow the directions for the Yellow Tomato jam. I cut the sungolds in half, stirred in the sugar and let sit for over 1 hour until the tomatoes juiced. I added the lime juice and spices and brought to a boil. I boiled it med-high for about 30-35 minutes until it was set with the saucer test. Poured into jars and processed in a water bath for 10 minutes.

Initial tastes are very good. I might cut the cinnamon cloves a bit next time and add a bit more pepper and maybe a touch of cumin to make it a little more spicy. But overall very happy.

Sungold tomatoes
Wash and stem tomatoes

Sungold tomatoes
Cut in half

Sungold tomato jam
Boil until thickened

August Canning
August Canning - bread & butter pickles, jam and pint tomatoes

Comments (3)

What a delicious looking and sounding idea for fresh tomatoes! Thanks!

Amy:

Awesome! Thanks for posting the recipe and your thoughts on it. We're hitting peak sungold harvest here, so this is a must-do. How did the texture of the skins turn out?

The texture of the skins was not bad. I found it similar to the texture of the plum skins in Italian Plum jam that I made last year. The Bitman recipe will make about 2 1/2-pint jars which is good for a small batch or to try a recipe. The key also is to find the spice combo that you like. I had some this morning on toast and it was great. But I am looking for a combo that is a bit more savory/spicy. If we have enough Sungolds in a couple of weeks I might make another 1 1/2# batch and try it with less cinnamon/cloves.

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