I hope everyone is enjoying our beautiful September weather. We took a walk early this morning and noticed the first signs of Fall in the red sumac trees. We got the gutters cleaned out and then spent some time in the garden eyeing our peppers, which are not quite ready for harvest but damn they are close.
Last week celebrated Dan’s 60th birthday COVID style. We had 2 celebrations; one with his siblings and one with his daughters so that we could keep everyone socially distanced and the count at about 10 people. It was fun we ordered food, his mom made his favorite carrot cake and celebrated. We are now both in the same decade and he’s ready to start earning those senior benefits - although he's not ready to retire anytime soon.
Overall we’ve had a great harvest and we’re still picking zucchini, basil, kale, collard greens, and tomatoes - lots of tomatoes and there are still tons on the vine. We definitely need next week's sun and warmer temps to finish ripening them.
I’ve baked multiple tomato pies, made 4 batches of roasted tomato sauce, sun-dried tomatoes, and now tomato jam, because what goes better with a toasted goat cheese sandwich that a smokey jam.
I started with an assortment of tomatoes - dense and meaty heirlooms combined with Big Boy, Early Girl, and tossed in a few Roma to round things out. The heirlooms added a depth of flavor to the jam that I haven’t gotten in past years. This recipe is simple, the hard part is not eating it all at once.
Ingredients
1/2 tsp Coriander, dried
1/2 tsp Ginger, fresh
1/2 tsp smoked paprika
1 Onion - roughly chopped
4 lb Tomatoes - mixed
1/8 cup Balsamic vinegar
1/2 cup Brown sugar
1 1/2 cup White sugar
1/8 cup Apple cider vinegar
1/2 tsp Cumin, dried
Instructions:
Add everything to a stockpot and bring to a boil. Reduce heat and simmer approximately 3 hours. Put in clean jars. The jam will last for 3 weeks in the fridge or longer in the freezer.
Enjoy!
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