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5 from 2 votes

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
Servings: 6


  • 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
  • salt
  • pepper


  • 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.
  • Chop finely.
  • 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.