A hands down favourite of the West Coast Seeds staff, Sungold Cherry Tomatoes are one of our most popular tomato seeds. The beautiful tangerine-coloured cherry tomatoes have a rich, fruity and unique tropical flavor when left on the vine to ripen.
We found this interesting recipe for a tomato jam from blogger Linda Hoye who writes on her blog A Slice of Simple Life,“I always thought that the words “tomato” and “jam” didn’t belong in the same sentence but I was wrong. This stuff is dee-licious! It will be good served on a cheese tray, as a condiment on sandwiches or burgers, and I might even try it as a glaze on chicken breasts.”
Yield: Approximately six 125 ml (4 ounce) or one 475 ml (1 pint) jar
1 kg (2 pounds) Sungold Cherry Tomatoes
350 mL (1 1/2 cups) granulated sugar
59 mL (1/4 cup) lemon juice
zest of one lemon
30 mL (2 Tbsp) chopped basil
Wash the tomatoes and cut each one in half. Combine the chopped tomatoes with the sugar in a large pot. Let sit for one hour to allow the tomatoes to release their juices.
After an hour, add lemon juice to the tomato mixture and bring it 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 the chopped basil and half of the lemon zest. Taste, and add the rest of the lemon zest if desired.
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 used within a few weeks or process them for 10 minutes in a water bath canner so they can be stored for up to a year.