Sungold Tomato Jam

By Whisper of Yum
  • Total Time:
    1 hour 10 minutes
  • Servings:
    2 8-ounce jars


  • 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


  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.