the pollen count

I tried something new this past weekend with an abundance of cherry tomatoes, (still harvesting tomatoes at Halloween!) I made TOMATO JAM and it came out even better than I expected. I just ate it on a baked potato… Yum! It would also be delicious as a crostini or on crackers or toasted bread with a dollop of goat cheese. It has a slightly sweet-tart spiciness which would go with lots of dishes 🙂 It’s going to make great holiday gifts, too!

TOMATO JAM RECIPE

Ingredients:

• 1-2 lbs. fresh cherry tomatoes (you can use larger tomatoes-just make sure they are heirlooms/good flavor)
• 1-2 hot peppers (padrons, jalapeños, poblano)
• 1/2 red onion, finely diced
• juice of 1 lemon
• 1 tsp cinnamom
• 1/2 tsp ground cloves
• 1 tsp cumin
• 1-2 tsp smoked paprika
• 1/4 cup chopped fresh basil

Directions:

1. Put cherry tomatoes & seeded peppers (in several batches) in food processor & pulse until blended but not liquefied. It should still be slightly chunky.
2. Place mixture into a large stockpot & turn on low heat.
3. Dice onions & chop the basil & add to pot.
4. Add all the spices and simmer on low for about 1 to 1 1/2 hours stirring frequently.  It needs to thicken, so cooking time will depend on how juicy the tomatoes are.
   

   
5. Gather your canning supplies & start heating the water for the processing bath. (See my post from January 8, 2016 “Home for the Holidays, Part 2” for how to can).
6. When it has thickened taste & add more seasonings if you like.
7. Fill your sterilized canning jars & process for 15 minutes for half-pint jars.This jam is absolutely delicious served with a smear of goat cheese on crackers or toasted bread.  You can also use it as a relish on sandwiches, baked potatoes or veggie (and meat) burgers, too! It’s a bright taste of summer when tomatoes are no longer in season.😋