These little (not cherry little) yellow gems were labeled as mortgage lifters. They are not. I love them, but it took me awhile to realize that they were not turning red because they were obviously mislabeled, and not that something was wrong with them.
I needed to use them, and so I searched until found this recipe from Mrs. Wages
4 lbs Sungold or other yellow tomatoes
3 cups granulated sugar
1/2 cup lemon juice
zest of two lemons, divided
1/4 cup roughly chopped basil
Cut Sungold tomatoes in half, or, if using larger yellow tomatoes, chop them into smallish pieces.
Combine chopped tomatoes with sugar in a large, non-reactive pot and stir. Let sit for at least one hour, or until the tomatoes release their juice.
When ready to cook, prep canning pot and jars and place jam pot over high heat. Add lemon juice and bring to a boil.
Cook at a boil for 30-35, stirring frequently, until the tomatoes have softened and the syrup has gotten thick. Check set with plate test. Once you’re satisfied with the set, remove the pot from the heat and stir in half the lemon zest and chopped basil. Taste and add remaining lemon zest only if you feel the jam requires it.
Pour jam into prepared jars, leaving 1/4-inch headspace. Wipe rims, and apply lids and rings. Process jars in a boiling water bath canner for 10 minutes.
When time is up, remove jars from pot and let them cool on a kitchen towel. When jars are cool enough to handle, remove rings and test seals. Place any unsealed jars in the refrigerator and use promptly. All sealed jars can be stored in a cool, dark place for up to 1 year.
Since my tomatoes weren’t cherry sized, we blanched, peeled, and cored them before chopping into smallish (about the size of a cherry tomato) pieces before cooking them down.
We only used the zest from one lemon, and it was delicious.
If you have any variety of yellow tomatoes and need ideas on how to use them, I recommend this jam!