So I have come to the season of my garden where I finally have more tomatoes than I can keep up with. After giving several batches away, I still had a plethora of tomatoes. They are so so sweet and while I eat while I am picking, and still continue to snack on them, I have just way more than can be consumed before they would go bad. That also is because out of the 5 of us in my family, I am the only one who likes tomatoes. Strange to me that no one else cares for them, but happy because I can eat to my hearts content. Or till I get canker sores. Which ever comes first. :-)
I ran across this interesting website called Food in Jars, and she has a delicious looking recipe for tomato jam. Who'd a thought?
I have never heard of it before, I'm sure most of you have, but it intrigued me to save up 5 lbs of tomatoes, (not hard to do with my jungle of a garden) and give it a try.
It turned out so amazing, I will definitely be making more. Man is it good!
So, I thought I'd share with you how to make it also. Even store bought tomatoes would work if you had to in pinch.
First up, my 5 lbs of Sungolds, Sweet 100's and Early Girls.
Then I had to weigh them. My pail weighed just over a pound, so that's why the scale says 6 1/4 lbs.
Then measure out 8 TBS lime juice
Measure out 2 tsp freshly grated ginger
In a large pot, put in 3 1/2 cups white granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1 TBS salt and 1 TBS chili flakes ( I wimped out and only used 1/2 TBS and love the subtle heat it gives)
Add in your lime juice, ginger and tomatoes and stir it all up over medium heat.
Stirring often, simmer (not boil) 1 1/2 hours - 2 hours till all the tomatoes are broken down and it is a sticky yummy mixture.
These above still need at least an hour to cook to thicken and cook down.
You want to leave the skins on and seeds in to give it great texture when it's finished.
When it's the thickness you want, (mine is a little runnier than syrup), ladle into sterilized canning jars, add a seal and screw top and process in a boiling water canner for 20 mins.
Here is what the delicious goodness looks like all canned up.
I had some of it nice and warm on some toast and it was delish! It is sweet and spicy and savory.
It smelled like Fall in my house for a few hours while it was cooking because of the cloves and ginger.
Enjoy!
-D
I ran across this interesting website called Food in Jars, and she has a delicious looking recipe for tomato jam. Who'd a thought?
I have never heard of it before, I'm sure most of you have, but it intrigued me to save up 5 lbs of tomatoes, (not hard to do with my jungle of a garden) and give it a try.
It turned out so amazing, I will definitely be making more. Man is it good!
So, I thought I'd share with you how to make it also. Even store bought tomatoes would work if you had to in pinch.
First up, my 5 lbs of Sungolds, Sweet 100's and Early Girls.
You want to leave the skins on and seeds in to give it great texture when it's finished.
When it's the thickness you want, (mine is a little runnier than syrup), ladle into sterilized canning jars, add a seal and screw top and process in a boiling water canner for 20 mins.
Here is what the delicious goodness looks like all canned up.
I had some of it nice and warm on some toast and it was delish! It is sweet and spicy and savory.
It smelled like Fall in my house for a few hours while it was cooking because of the cloves and ginger.
Enjoy!
-D
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