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Processing that much jelly at one time can be a daunting hot summer chore, so i’ve made a small batch yellow tomato jam that cuts down on the work, but delivers heirloom flavor! No peeling of the tomatoes or pectin necessary! Preserve your harvest with these recipes for canning tomatoes

Then, i saw the recipe for tomato herb jam in ball’s all new book of canning and preserving, and since the recipe called it “grownup ketchup,” i thought i’d try this instead since it. A sweet and savory homemade tomato jam with robust flavor from spices like ginger, smoked paprika, and cinnamon While tomatoes are normally best paired with italian lovers, such as basil and thyme for a lovely sauce, it also pairs amazingly well with sweeter ingredients like sugar and honey.

Cut in half, combined with sugar and lemon juice, and cooked until thick and sticky, this jam is gorgeously vivid in both looks and taste

To make things slightly more interesting, i. You can use whatever tomato you have on hand, however, and this is a great recipe to use a variety if that is what you have Here’s the recipe, with both traditional water bath and. My absolute favorite tomatoes to use are yellow and orange varieties

I find them fun to work with and they typically have a less acidic, more mellow, sweeter flavor. I am admittedly giddy (since they cost $4 a pint at neighborhood farmer markets) Put the jam in the jars, wipe rims, apply lids, and process in a boiling water bath for 10 minutes (if you don’t like to can, you could probably freeze the jam as well.) this jam is like a.

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