These golden preserves are almost tropical in flavor. Serve slathered on grilled cheese sandwiches, with a cheese plate, or like any other jam, on buttered toast. Please read How to Process.

Combine in a medium bowl:

Steep, covered and refrigerated, overnight.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 3 clean, hot half-pint jars.

Transfer the tomatoes to a large heavy saucepan and stir in:

Bring to a boil, then boil rapidly until it reaches the jelling point. Remove from the heat and skim off any foam. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.