Friday, August 24, 2012

If you have a few hours to spare this weekend {all you need are two!}, grab yourself five pounds of fresh from the farmer's field tomatoes and make some jam. You won't regret it.

This is another recipe from the Food in Jars blog, and it can be found in the recently released Food in Jars cookbook. As I've mentioned before, I love the Food in Jars recipes precisely because they are written for small-scale projects. Working through one recipe won't take your whole day, and it's great for testing out new recipes like this jam because if you don't like it, you aren't left with quarts of jam to give away. But you're going to like the jam, so if you want to give some away, follow our lead and make a second batch.

This is one of those absurdly simple recipes, you don't have to peel or seed the tomatoes, just throw them in the pot with the rest of the ingredients and let it simmer.

In about two hours you go from the pot above to the one below::

Then it's just a matter of putting it in jars and processing {the processing directions are presented clearly at the beginning of the cookbook, making it your one-stop-shop}.

And as for serving, we've come up with a few options. Sarah likes hers spread over toast. I like mine spread over cream cheese on a toasted bagel. Calder likes his with cheddar cheese and some crackers.

I wasn't sure what to expect, but it's definitely a rich jammy, jam. It's sweet, tomato-y, warm from the cloves and cinnamon, and spicy from the pepper flakes.

1 comment:

juicyknits said...

I was just talking to my mom who was again complaining that there are way too many tomatoes this year and she does not know what else to make out of them. So I translated this recipe and am looking forward to some tomato jam. Thanks for sharing!