Our garden woefully underproduced this year, especially on the tomatoes -- one of my favorite foods to put up the rest of the year - whether dried, or canned in sauce, or in my new recipe this year -- tomato jam!
I headed out to the garden for the last of our basil and rough chopped it for the jam.
I also claimed some of the garlic from our garden. Even if the tomatoes weren't grown right here, at least the jam features a few things we grew ourselves.
After all of the chopping, I mixed in my trusty copper pot and brought it to a boil.
I simmered the tomatoes, onion, garlic, basil, vinegar, sugar and spices together for three hours.
And in the end, my reward: five jars (two of them large!) of a yummy, savory tomato jam!
Savory Tomato Jam
7 pounds of tomatoes
1 large onion, diced
2 teaspoons salt
3 cups brown sugar
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
1 tart green apple, diced
1 Tablespoon fresh basil, chopped
1 small head garlic, coarsely chopped (3-5 medium sized cloves)
Put all ingredients in a 3 quart pot. Bring to a boil, then reduce to a simmer. Cook until thickened, approximately three hours. Transfer to sterilized jars, then use a hot water canning bath for long term storage.
Ideas for consumption: on toast with eggs and bacon; on a bacon-lettuce-tomato sandwich, in place of the tomato; basically anything that involves bread and tomatoes....
(c) Lessons from Cooper