Sunset Tomato Jam from My Garden
Adapted from Herbivoracious, and a recipe found on Food Loves Writing, I mixed red and golden tomatoes and basil from my garden with some syracha
- 2 pounds tomatoes
- 1/2 cup finely chopped white onion
- 1 tablespoon basil finely chopped
- 1/3 cup honey
- 1-2 teaspoons Sriracha or hefty dash cayenne
Slice off top of tomato. On backside, use knife to draw an x. Place into boiling water for 8 seconds. Remove with slotted spoon. Cool. Peel.
Place in saucepan with basil, honey, salt, pepper, Sriracha.
Cook for 1 to 2 hours on low until all liquid is evaporated and you have jam.