Food for thought... why is it called canning and not jarring?
Anyway...
I LOVE tomatoes and this time of year we are up to our ears in beautiful local ones. So, yesterday I decided to jump right into this canning stuff. I had about a quart of orange cherry tomatoes and a bunch of large yellow tomatoes, so I made what I am calling "Sweet & Spicy Tomato Jam." I followed one of the recipes from Marisa's McClellan's Preserving by the Pint book, but swapped half of the required cherry tomatoes for chopped up yellow tomatoes (Note to self: Write a future post about working with what you have on hand.)
The jam turned out delicious!
It reminds me of a local favorite, Hot Pepper Jelly. But better! The canning process was easy and it worked out properly. I was so excited when I took the jars out of the boiling water and the lids clicked as they sealed themselves! I am looking forward to pulling these jars out for holiday gatherings in the winter when all the local tomato plants are dead and covered in ice. Poured over cream cheese and then spread on a cracker, these jams won't be around for long once their opened!
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| The final product of my first canning adventure. Two half pint jars of "Sweet & Spicy Tomato Jam." |
If you're interested in trying this jam out for yourself, this recipe from Marisa's blog is very similar to what I made: Orange Tomato Jam w/Smoked Paprika. Let me know how it turns out!
Up next, I'm thinking of trying the Salted Brown Sugar & Peach Jam, which sounds like it might taste like heaven in a jar!
Do you have a favorite canning recipe to share? Post it below in the comments.
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