The tomatoes just keep on giving – and these don’t even count the San Marzano’s! A bumper crop and lots of fun in the kitchen.
I’m a bit behind in the blogging – last week we made Tomato Jam – because, why not?!? First thing we did was spread it on a BLT – instead of sliced tomatoes. It rocked the kasbah!
There are just so many things to make and being retired, we have the time to make them! Lots of small batches of lots of different things. It’s definitely fun.
When I’m doing stuff like this, a ripe tomato is a ripe tomato – I think we have seven different varieties out there, right now. It’s mix ’em up time. Next year, however, I think we’re going to go with Black Krim and San Marzano’s exclusively – and cut back on the pepper varieties, as well… We’ll see… May is a long ways off…
In the meantime…
Tomato Jam
- 5 lb ripe tomatoes
- 2 cups granulated sugar
- 1¼ cups brown sugar
- ¼ cup lemon juice
- 2 Tbsp lime juice
- 2 Tbsp apple cider vinegar (5% acidity)
- 2–3 jalapeños, finely minced
- 1 Thai Pepper, minced
- 1½ tsp salt
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground coriander
Put the tomatoes, both sugars, lemon juice, lime juice, vinegar, salt, cumin, cinnamon, cloves, and coriander into a wide, heavy-bottomed pot.
Bring to a boil, then reduce to a vigorous simmer. Cook uncovered, stirring periodically.
After about 30 minutes, add the minced fresh peppers.
Continue cooking until the mixture becomes very thick, dark, and glossy—generally 1½–2½ hours depending on the tomatoes and the width of your pot.
Near the end, stir frequently. Tomato jam can scorch surprisingly easily once it gets thick.
Jar and can – hot water bath for 10 minutes – or refrigerate.
I think I’m having more fun making the labels than I am making the products! Adobe is my friend, this week!
