Well, I went ahead and tried it anyway. I have plenty of tomatoes to spare 4 lbs so...

It turned out really well. The color is not as gold as I would've liked, but that's because I added some of the Supersweet 100s and a cherokee carbon in the mix. It's a lemony sweet taste. I made some with and without the basil. I was afraid the basil would be too much, but it actually adds a nice deep flavor to it.

Glad to hear it turned out well. We always eat ours up so fast there are none left to make anything out of. ;)

Dave

I'd like to try that one day, as well. Sungolds taste like cotton candy to me, so I imagine they make a pleasant jam, including without the basil.

Oh, that looks delicious. I made tomato marmalade out of some Great White tomatoes and it is lovely. It contains both lemon and orange and I'll bet it would work great with Sungolds. Like Dave, though, my grandson, my daughter and the kids across the street gobble them up as fast as they can ripen. Maybe I should plant more...

Annie

I made a curried ketchup with mostly a yellow cherry tomato (Asian something) but threw in some red tomatoes. It ends up tasting like a wonderful cocktail sauce for shrimp and I like it on my scrambled eggs. Thanks for reporting back. I had made tomato jam in previous years but it wasn't a big hit at my house.