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Tomato jam recipe at lynnecurry.com.

Capture Your Summer in a Vibrant Jar of Cherry Tomato Jam

I may not be able to grow any slicing tomatoes in our raised-bed garden, but cherry tomatoes–red, yellow and orange cherry tomatoes of any variety thrive.

My favorite: the tangerine-colored Sungold, which are especially delicious.

Somehow we grew enough to preserve!

I found the inspiration for this tomato jam recipe in early 20th-century cookbooks using yellow pear tomatoes. I fell in love with the notion of keeping cherry tomatoes in a jar–something I’d never done before.

Tomato jam recipe at lynnecurry.com.

I collected all of the cherry tomatoes just before the first frost and turned them into a savory jam.

Serve these unusual preserves (or save them for holiday gifts) with any hard or soft-ripened cheese with flat breads and crackers as an appetizer and slather it on roast pork or a on a BLT.

Tomato jam recipe at lynnecurry.com.

And come the holidays, you can turn a log of goat cheese into an easy appetizer as you reminisce about summer.

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Sungold Tomato-Ginger Jam

This savory tomato jam is for far more than toast. Try it with goat cheese for a cracker spread, over roast pork or on a BLT. This makes a small batch, which you can increase proportionately for a bumper crop of cherry tomatoes.

Course Preserves
Cuisine American
Keyword tomato jam
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 3 half pints
Author Lynne Curry

Ingredients

  • 1 pound Sungold or other cherry or pear tomatoes, cut in half
  • 1 1/2 cups granulated sugar
  • 1/3 cup lemon juice
  • 2/3 cup water
  • 1 tablespoon peeled and grated fresh ginger
  • Pinch salt

Instructions

  1. Combine the tomatoes, sugar, lemon juice, water, ginger and salt in a nonreactive saucepan. Bring it to a simmer over medium heat, then reduce the heat to low so that small bubbles percolate on the surface. Simmer uncovered until the tomatoes are tender but still hold their shape, 10 to 15 minutes.

  2. Use a slotted spoon to distribute the tomato solids into 3 sterilized half-pint glass jars other heatproof container. Boil the remaining liquid, skimming off any foam, until thick and syrupy and reduced to 1 cup, about 25 minutes. Pour the syrup over the tomatoes.

  3. Chill the preserves in the refrigerator until loosely set and stir to distribute the tomatoes that settle on top. Cover and store refrigerated for up to 1 month. 

  4. To preserve the tomato jam, wipe the rims, seal with sterilized lids and process in a boiling water canner for 10 minutes.

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