Sun Gold Tomato Jam
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.
Effortful Time: 10 mins hour Total Time: 1 hour 15 mins Servings: 2-8 ounce jars
You Need
- 1½ lbs sun gold tomato, stems removed
- ⅓ cup sugar
- 2 tbsp lime juice, freshly squeezed
- 1½ tbsp ginger, minced
- 1 tsp ground cumin
- ¼ tsp pimenton or paprika
- ¼ tsp ground cinnamon
- 1 tsp salt
- 1 jalapeño, seeded + finely chopped
Do It
- Combine all ingredients in a medium saucepan. Bring to a boil over medium heat and stir often.
- 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.
- 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.