Sungold Tomato Jam

by Lexie Roth


  • 2 pounds sungold tomatoes
  • 1-1/2 cups granulated sugar
  • 1/2 cup lemon juice
  • zest of 2 lemons
  • 1 Tbsp. fresh oregano, chopped
  • 1 Tbsp. fresh basil, chopped
Sungold Tomato Jam

Gabriela Herman

Wash the tomatoes and cut each one in half. Combine chopped tomatoes with sugar in large pot and let sit in room temperature for 1 hour.

Zest lemons and put to the side. Squeeze lemons and add lemon juice and remaining rinds to the tomato mixture and bring to a boil. Cook at a boil for 30-35 minutes, stirring frequently until the tomatoes have softened and the syrup has thickened.

Remove from heat, add chopped oregano, basil and lemon zest.

Pour the jam into prepared jars, wipe jar rims to ensure they are clean, and apply lids and rings.

Store the jars in the refrigerator to be enjoyed within a few weeks or process them for 10 minutes in a water bath so they can last up to a year.

Yield: 2 cups