What: tomato jam
Main ingredients and where I got them: The tomatoes came from my parents’ farm, the honey came from our bees, and everything else came from the store.
How much: 7 or 8 half pints (I multiplied Marisa’s recipe by 1 1/2.)
Tomato jam was a first for me, but it sounded so intriguing that I felt like I had to try it. I’m glad I did. Marisa claims it can be used in sweet applications, but I don’t think I’d put it on a peanut butter sandwich. To me, it lies somewhere between ketchup and barbecue sauce but sweeter and really, really good.
I had this mixture simmering down on the stove for a couple hours during which time, the cloves perfumed my whole house with a delightfully holiday-esque aroma.
This is part of a collection of posts documenting my food preservation activities this summer/fall (more info here). Please feel free to comment with a link to food preservation activities on your own blogs or links to recipes you’re following or you’d like to try from other blogs.