8/22/16

Spicy Tomato Jam

It's a crisp - 68 degree - morning here in Ohio. As summer begins to cool and close down, we have an abundance of tomatoes from our tiny garden.

When we are out and about, we pick up a local publication - The Vendor - which is aimed at Amish, Mennonite, other Plain Communities, and farmers. Remember there are many individuals who live the Plain life - that doesn't mean they're Amish. But Amish do live under the Plain people umbrella.

Anyhow, in The Vendor this month is a Spicy Tomato Jam recipe my husband tried. It used some of our tomato overload. If you're in the same boat - or are curious what Amish, others, and farmers might do - give this a try:

Warning: this jam is intense . . . a tad goes a long way to top a hamburger, chicken, use in a sandwich, or to flavor a casserole!

4 Cups peeled, seeded, and chopped ripe tomatoes (about 3 lbs)
2 Lemons, peel cut entirely away (discard), seeds removed, flesh finely chopped
1.5 Cups Sugar
2 Tablespoons (right) minced fresh Ginger (my hubs grated a root)
1/2 Teaspoon crushed Red Pepper
2 Pinches Salt

Combine all ingredients in a medium saucepan and bring to boil. Lower heat to maintain a brisk simmer and continue to cook. Occasionally skim off any foam that forms on the surface.
Stir frequently until a most of the liquid has evaporated and you have a thick, jam-like consistency.*
Transfer the jam to hot sterilized jars, filling to 1/2" from the top, attach lids and rings and let cool.
Once cooled, store jars in the refrigerator for up to 4 months.
My husband put his jam in a random-size, clean jar and is storing it in the frig - which the recipe says you can do for up to 2 weeks. We plan to divide ours into smaller jars and share with our daughters.

If you make this, please leave a comment on your success. I hope you tell me it's "goot" (gut) as the Amish would say.

*Hubs said this took about 35-40 minutes.

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