Bringing the Garden in

Lots of beautiful tomatoes and peppers from the garden...

we've had a pesto making night using up all the garden basil and now we're cooking up a huge batch of Tomato jam...I'd never had this before and the house smells wonderfully rich and exotic.  

Jalapeno Pepper Jelly, perfect blend of hot and sweet.  This jelly does not take much time at all to make, we made a small batch while the tomatoes were cooking.

Tomato Jam

5 lbs tomatoes, finely chopped

3 1/2 cups sugar

8 T lime juice

2 t freshly grated ginger

1 t cinnamon

1/2 t ground cloves

1 T salt

1 T red chili flakes

Combine all ingredients in a large, non-reactive pot.  Bring to a boil and then reduce temp to a simmer.  Stirring regularly, simmer the jam until it reduces to a sitcky jammy mess.  This will take between 1 and 1 1/2 hours (we're making a triple batch and it's looking like 4 or 5 hours) depending on how high you keep your heat.

When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4" of head space.  Wipe rims, apply lids and twist on rings.  Process in a boiling water canner for 20 minutes.

 Rebecca is in San Miguel so I'm not sure she'll be posting...but if she does, here I am...with some savory Postcards from my Paradise.

Comments

[Kim Mailhot]

Yummy stuff, Stephanie ! ENjoy your bounty !

[Gloria]

That's wonderful. Yes do enjoy your your bounty.

[somepinkflowers]

{{ my mouth is
all
ready
for it
now ...}}

are those
little yellow roundy ones
tomatoes ??

[Antoinette Rodriguez Gonzales]

Aloha

It was good seeing you!! Your Tomatoe Jam look yummy!!

Como Siempre,
Antoinette