• Sungold 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 tomato goodness.

      What Type of Tomato is Sungold?

      Sungold tomatoes are a varieity of cherry tomatoes that are typically grown and harvested in the summer. These summertime tangerine-orange beauties are a favorite for many, and make for a great snack. Unlike varieties of tomatoes that have a savory mouthfeel, sungold tomatoes are more fruit-like and sometimes tangy-sweet in flavor.

      Sungold Jam: Your New Favorite Summer Spread

      Sungolds are fantastic in flavor on its own, but made as a jam, I guarentee you'll love them even more.

      This jam will easily be your new favorite spread on so many eats. During the summer months, I always keep a jar handy in the fridge. These are just a few of my top pairings:

      • Crackers-just a thin spread will up your snack game a notch.
      • Fried or Scrambles Eggs-eggs will have a entirely new meaning.
      • Sandwiches-BLT or avocado toast, anyone?
      • Toast-ciabatta toast, butter, sungold jam–a winning combo.
      • Charcuterie Board-add this to charcuterie boards and pair with sheep's or goat's cheese.
      Just a Handful of Ingredients and You're on Your Way

      What's great about this jam recipe is the savory take that you may not be used to, but so glad you found. Majority of the ingredients are spices and aromatics. Take a look:

      • Sungold tomato
      • Sugar
      • Lemon juice
      • Ginger
      • Cumin
      • Pimenton or Paprika
      • Cinnamon
      • Salt
      • Red Pepper Flakes
      How to Make Sungold Tomato Jam
      1. Combine and Bring to a Boil: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat and stir often.
      2. Simmer: Reduce heat and simmer, stirring occasionally. Continue cooking until mixture has thickened and has a jam-like consistency.
      3. Test: 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.
      4. Place in Jars: Divide jam into 2 8-ounce clean, sterilized jars and leave on counter to cool.
      How Long is Sungold Jam Good For?

      Once placed in sterile jars, store in refrigerator. Sungold jam will keep for up to two weeks.

      In the Mood for More Delicious Eats?
      Do You Love This Recipe as Much as We Do?

      We can't get enough of this summer staple, either! Leave a comment below, and tag me #whisperofyum on Instagram. I love seeing you get down in the kitchen and thanks for following along. Happy eating!

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  • Sungold 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 10 minutes
    • Servings:
      2 8-ounce jars

    Ingredients

    • 1½ pounds sungold tomato, stems removed
    • ⅓ cup sugar
    • 2 tablespoons lemon juice, freshly squeezed
    • 1½ tablespoons ginger, freshly grated
    • ¼ teaspoon red pepper flakes
    • ¼ teaspoon pimenton or paprika
    • 1 teaspoon groun cumin
    • ¼ teaspoon ground cinnamon
    • 1 teaspoon kosher salt, I use Diamond Crystal brand

    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 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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