Tomato Jam Recipe
- 2 quarts Sun Gold tomatoes (yellow cherries)
- 1 cup packed brown sugar
- 1 cup white sugar
- ½ cup water
- Combine all of the ingredients in a large, heavy saucepan, preferably low and wide.
- Place over medium heat and cook until the tomatoes begin to split and break down.
- Lower the heat and cook slowly, stirring often until the jam thickens—one and a half to two hours.
- To test the jam for the proper consistency, take a spoonful off the heat and let cool on a small plate—look for a golden, jam-like thickness that is still pourable.
- Let cool, ladle into jars and refrigerate.
