It is late summer, and I am overrun with tomatoes of all kinds. big, little, roma, cherry, red, rose, yellow, purple, you name it. This is a quick way to use up some of those delicious cherry tomatoes that are too watery to can.
Don’t forget to let me know how it turns out, have fun!
Spicy Sun Gold Tomato Jam
Servings: 8 to 12
Yields: 2 cups
Ingredients:
- 2lbs of sun gold tomatoes
- 1 cup of brown sugar
- tablespoon Sriracha sauce ( a little less or more depending on desired heat level)
- half cup of water
Directions:
Combine all ingredients in a medium size pot. Bring to a boil, stirring occasionally. Reduce heat and simmer for 45 to 55 minutes or until sticky and thickened. Allow to cool, slightly. You can use them this way or break them down further in your food processor or with an immersion blender. Great in place of barbecue sauce, pizza sauce, and pasta sauce. Fantastic with cream cheese on crackers.
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