2013 Food Preservation Season: Tomato Jam

October 3, 2013 · 4 comments

tomato jam // Wayward Spark

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.)

Recipe: This one from Food in Jars

Other Comments: 

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.

tomato jam // Wayward Spark

{ 4 comments… read them below or add one }

Dixiebelle October 4, 2013 at 3:31 pm

Sounds great, I am looking forward to tomato season! (Just planting out our warm season seedlings here in Australia!)

Do you directly substitute the honey for sugar? I don’t really cook with sugar (not white, castor or highly refined sugar, but occasionally rapadura or birch xylitol) but use honey, and have been making my relishes, chutneys and sauces with a dollop of honey. I did make Chilli Jam last season with sugar though, as we had some on hand, to feed our poor bees after their poorly timed, traumatic re-homing. I am hoping to write down my recipes/ amounts of sugar I use or substitute this canning/ preserving season!

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Dixiebelle October 4, 2013 at 3:32 pm

Honey!! The amounts of honey I use, and substitute for sugar in recipes! Der!

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Camille October 6, 2013 at 9:48 pm

Luckily, the Food in Jars recipe is written using just honey and no sugar.

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Margaret October 7, 2013 at 9:15 pm

I made this recipe this summer also. We have been enjoying it with goat cheese on crackers and with whipped feta on toast (sort of like bruschetta). Yum!

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