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.
I collected all of the cherry tomatoes just before the first frost and turned them into a savory jam.
And come the holidays, you can turn a log of goat cheese into an easy appetizer as you reminisce about summer.
Sungold Tomato-Ginger Jam
- 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
- 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.
- 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.
- 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.
- To preserve the tomato jam, wipe the rims, seal with sterilized lids and process in a boiling water canner for 10 minutes.