• Sun Gold Tomato Jam

    By Jeri Mobley-Arias

    This delicious jam is perfect on sandwiches, toast, crackers, and eggs. For those who are looking to put their garden tomatoes to good use–look no further!

    • The first time I tried tomato jam was on a veggie sandwich and I was instantly hooked! It has a light sweetness and more of a savory body to it. I enjoy making a couple of jars of this summer season goodness, as it is a nice mix from typical fruit jams and spreads. Although most jams call for more sugar, I reduced it for this recipe (from 1 cup to ⅓ cup) to capture more of the tomoato goodness.

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  • Sun Gold Tomato Jam

    By Jeri Mobley-Arias

    This delicious jam is perfect on sandwiches, toast, crackers, and eggs. For those who are looking to put their garden tomatoes to good use–look no further!

    • Total Time:
      1 hour 25 minutes
    • Servings:
      2 8-ounce jars

    Ingredients

    • 1½ pounds sun gold tomato, stems removed
    • ⅓ cup sugar
    • 2 tablespoons lime juice, freshly squeezed
    • 1½ tablespoons ginger, minced
    • 1 teaspoon ground cumin
    • ¼ teaspoon pimenton or paprika
    • ¼ teaspoon ground cinnamon
    • 1 teaspoon salt
    • 1 jalapeño, seeded + finely chopped

    Instructions

    1. Combine all ingredients in a medium saucepan. Bring to a boil over medium heat and stir often.
    2. Reduce heat and simmer, stirring occasionally. Continue cooking for about 1 hour or until mixture has thickened and has a jam-like consistency. You’ll know when it’s done when you scrape the spoon along the bottom of the pan and the liquid remains divided, creating a path.
    3. Divide the jam into 2 8-ounce clean, sterilized jars and leave on counter to cool.

    Place a lid on both jars and store in refrigerator. Jam will keep for up to two weeks.

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