Ha all puns aside. Though Seattle’s summer has felt a bit wintry, my Sungolds have remained a cheerful beam in my garden. Hoards of tiny orange globes dangle in my tomato jungle, and I just picked a ‘bushel-full’. I am admittedly giddy (since they cost $4 a pint at neighborhood farmer markets); these homegrown little gems—all jammed up—will be a welcome addition to my pantry shelves.
Because I am in the midst of home renovations, building our urban farm (right now: our entire plot is dirt), writing book proposals and upgrading my blog—I have had even less time to read some of my favorite food blogs. But I seem to find time to steal peeks at Food In Jars, to see what is new and inspired for my next batch of preserves. It is where I found the recipe for a recent favorite: peach plum compote. And when Marisa’s post on Yellow Tomato and Basil Jam popped into my inbox I let out a guffaw: how does she read my mind? Certainly I am not the only one with a bumper crop of Sungolds. However: how many have ‘tomato jam recipe’ scribbled across the top of their list of things to find/do?
And so I did: find it and do it. And boy was it worth it.
Now I am letting the next batch of Sungolds ripen, so I can add to my growing pile of tomato-jam-jars. I adopted the recipe just a smidgen, opting to leave out the basil and zest. Why? I wanted to taste the tomatoes straight up and figure I can add basil/zest into the next batch, if necessary (having made the jam, I won’t likely add in the basil/zest next time. I loved it ‘straight up’ like a good martini). Plus: I might not always want the basil slant when adding to a dish (and if I do? Just add in fresh basil at the time). Tomato jam is great for: burgers, sandwiches, with cheese and crackers for a fancy appetizer and/or as a dip for roasted or fried potatoes. Yep: ketchup replacement therapy!
Yellow Tomato Jam
makes 3.5 pints or 7 half pints
4 pounds Sungold or other yellow tomatoes
3 cups granulated sugar
1/2 cup lemon juice
Cut Sungold tomatoes in half (if using other, large yellow tomatoes: rough chop). Combine tomatoes and sugar in non-reactive pot and stir. Let sit for at least one hour, or until the tomatoes release their juice. Prepare canning pot and jars and place on high heat; add lemon juice and bring to a boil. Boil 35-40 minutes, stirring frequently, until the tomatoes have softened and syrup is thick.
Pour jam into prepared jars. Wipe rims, apply lids and rings. Process jars in a boiling water bath canner for 10 minutes.
Remove jars from pot and let them cool on a kitchen towel. If jars don’t seal properly, tuck into fridge for use. The rest can be stored in a cool, dark place for up to 1 year.