Thursday, August 4, 2011

Tomato Jam, Terrain and Pink Chalk

I know what your thinking...Tomato Jam, yuck! But seriously, this is delicious. My favorite way to eat it is in place of ketchup, on a hot dog. When you want a sweet, hot flavor. It goes with sliced deli meats and cheeses as a beautiful condiment, almost like a chutney. So if you have an over abundance of tomatoes and are a canning enthusiast, this recipe is for you.


Tomato Jam Recipe
 makes 10 half pint jars
  • 6 pounds tomatoes, finely chopped

I used a mixture of colors and varieties

This is my favorite tomato this year.
It's called Persimmon. It is so meaty and hardly any seeds, with beautiful flavor and color.

  • 
3 1/2 cups sugar

  • 8 tablespoons lemon juice

  • 2 teaspoons freshly grated ginger

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ground cloves

  • 1 tablespoon salt

  • 1 teaspoon red chili flakes
  • 1 pound raisins

Combine all ingredients (except raisins) in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Simmer for 1 hour then add raisins. Continue to simmer,stirring regularly, until it reduces to a sticky, jammy mess. This will take between 1 1/2 and 2 hours, depending on how high you keep your heat. (I simmered mine for 2 hours). Watch for scorching.


See how the jam changes colors and darkens as it cooks. 
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space.


Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
ready to lower into water bath

When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

I like to use this as a sweet/hot ketchup condiment.
Note: I would recommend draining tomatoes after chopping. I did not do this and after 2 hours my jam was still not "jammy" enough so I added 1 teaspoon pectin powder mixed with 1/2 cup sugar and stirred that into the simmering tomato mixture along with 1 Tablespoon of calcium water. (calcium powder comes with the Universal Pectin Powder that I use). Perfect consistency!


And here's a little peak at my newest fabrics. I pre-ordered Kate Spain's Terrain and it is beautiful, it arrived on Tuesday. My new friend, Cindy Lou, told me about Pink Chalk Fabric's solids club. You get 8 fat quarters of solids, their choice, each month. Of course, I jumped on that one. My first month's order arrived yesterday. Look at how it goes with Terrain. Do you think they planned that since Terrain was just released this week?

 What would you make with these gorgeous fabrics?

Thanks for stopping by,

"di"

5 comments:

Beth said...

This sounds and looks really good. I'm not a canner, but you are tempting me!

Patchwork and Play said...

Yum-tomato jam! Onion jam is yummy too! Your fabrics are very pretty!

Annabella said...

It looks absolutely gorgeous - I love chutney and well, you know, I love food period. I can see a new business venture for you here with you supplying those lovely independent high end delis, starting in CA and then global domination! The fabric is beautiful - how clever of you to pre-order it. Well I would make a quilt of course!

Cindy Lou said...

My goal for 2012 is to can something. I'm going to start collecting what I hear I need. Your Tomato Jam looks good.

Your solid pack does look great with Terrain. I hope I get my solids today! Glad you joined the monthly solid kit with me.

Vickie said...

I am totally going to try the tomato jam! It is right up our alley. And the fabrics??? I don't know what I would do with them, but aren't they fabulous! Hugs!