Google+ What I Made Today: Sweet and Spicy Tomato Jam

Sunday, October 7, 2012

Sweet and Spicy Tomato Jam


Today I harvested beans, broccoli, eggplant, jalapeno peppers, leeks, more (and it looks like the last of the) tomatoes. I also did some garden clean-up.

In addition to getting some tomatoes and eggplant dehydrating, I made a batch of a Sweet and Spicy Tomato Jam. Of all the tomato jams I've made this year, I think I'm happiest with this one and may make another batch with the remaining fruit.  I adapted a recipe I had jotted down from heavens' know where. In any event, here's how I did it:

Sweet and Spicy Tomato Jam

9 pounds of tomatoes of random ripeness, randomly chopped
3 onions
1.5 cups brown sugar
3 cups white cane sugar
2.5 sea salt
2 teaspoons cumin powder
1.5 teaspoons crushed coriander seed
.75 cup apple cider vinegar
Juice of 3 lemons

I combined everything in a heavy-bottom pot, brought it to the boil uncovered, then simmered it, uncovered, to a jam consistency, stirring often. This took over three hours, but it heated my little hut and smelled divine.

When ready I packed it into sterilized pint jars and processed for 15 minutes in hot-water bath.

This made not quite six pints, so we'll use the less-filled jar first … and I'll be adjusting this recipe so I can get a full seven pints.

That's what I made today. Peace.

6 comments:

Lisa Bennett said...

Rosemari - that sounds absolutely delicious. What a wonderful garden you must have. We're trying hard to grow some broccoli, snow peas, lettuce and peppers right now. We don't have green thumbs, but have enjoyed the benefits of eating from our own (very small) vegetable garden. We had a great harvest of snow peas earlier this year.
Thanks for sharing your recipe.
Lisa

Kim said...

Yum! And the smells in your house are divine.

Healing Woman said...

These jars are going to be soooo good when the cold weather hits. A memory of summer.

Your classes look interesting. What state are you living in right now?

Sharkbytes said...

Impressive! And I love the old bail lid jars- I grew up canning with those.

Walk in the Woods said...

Yay for you, Lisa! Be careful … my garden keeps expanding in size *every* year!

Thanks Healing Woman. :) Annnd, I'm in Connecticut.

They are wonderful jars, aren't they, Sharkbytes? I was so very fortunate to snag several this year - over 100, I lost count - just helping friends out. Which I would have done, jars or no jars. Sweet!

charlie b. said...

Ummm sounds good. I've never made anything quite like this. We've had frost, and I've picked what good tomatoes are left... Lately I've been processing pumpkin puree for freezing, and this weekend is applesauce. Have a nice weekend Rose!