Tomato Jam

Probably my last ripe tomato harvest for the season. I decided to go with a long term use of turning these tomatoes into a delicious tomato jam.

These guys are pretty big and at various stages or ripe. I somewhat followed a pintrest recipe because time and ingredients were an issue.

General basis of this recipe is chop up the tomatoes, throw the other ingredients into the pot and let it simmer. The original recipe said to simmer for 4-5 hours. I really dont have that kind of time to hover over a pot waiting for liquid to evaporate so I used a higher heat for a longer period of time before switching to a simmer.

This process helped evaporate a lot of the liquid quickly in under 30 minutes and without compromising texture too much. In the end I was able to get it all done in about 2.5 hours and boy is it tastey! Through some experimentation, we discovered that our favorite way to consume this jam is to replace it as the BBQ sauce on top of Meatloaf.


Tomato Jam

Ingredients

  • 4-5 large tomatoes, roughly chopped
  • 1 large onion, finely chopped
  • 1/2 cup brown sugar
  • 1 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground corriander
  • 1/4 teaspoon cumin
  • 1/4 cup white vinegar
  • Juice of 1 lemon
  • 4 (or more) Mason Jars w/lids

Directions

  1. Rinse and chop all tomatoes. I also removed all the seeds. Place chopped tomatoes into a medium stock pot on medium-high heat. Add remaining ingredients and bring to a boil. Stir frequently until the pot begins to boil. Reduce heat to medium and continue to stir frequently for 30-40 minutes. This help to evaporate the liquid faster. Once it begins to look a little thicker, reduce heat to medium-low and allow to simmer. Once the texture has thickened up to a jam-like consistency, remove from heat and allow to cool for a few minutes.
  2. Prepare and clean mason jars. Be sure to dry out all wetness from cleaning. Carefully transfer the jam into each mason jar. Allow to comletely cool before adding lids and refrigerating jars.

First Harvest

Last night was my first harvest from my garden! Very late in the planting season I got an heirloom tomato, 5 Japanese eggplants, and 6 cucumbers as baby plants. I then planted them in one of the flowers beds at my grandparents place. I had to plant around the peony bush, but I think it turned out well.

The plants have been growing since the end of June. I honestly doubt I’m going to get eggplants this year because of the rats and squirrels eating anything that gets to be about half the size they should be.

I finally have 1 heirloom. I’ve had a lot of large green tomatoes sitting there for a long time. 1 of them finally turned red. It’s not in the best of conditions but a large portion of it should still be eatable.

I also had a very interesting surprise with my cucumber plants. I thought I had regular seedless cucumbers, after they started growing I realized that these were not normal cucumbers and did some research.

Turns out that these little guys are Mexican Sour Gerhkins. It’s a rare seed variety (in the U.S.) that only grows to the size of a grape. The skin is eatable so rinse and snack is an option. It tastes like a cucumber with a bit a citrus/sour flavor.

I think though with this amount I’m going to pickle these guys. Unless someone out there has a recipe I could try?