Jams & Jellies, Preserving

Balsamic Tomato Jam with Fresh Basil

Balsamic Tomato Jam with Basil

Quite pleased with my first batch of spicy tomato jam (I’m convinced I could have made another jar if I didn’t sample it so much), I still had about 4 pounds of tomatoes left over from my two bushel canning projects and craving for more. What I wasn’t up for was the 5 hour cooking, babysitting, tomato splattering all over my stove again. I was convinced there had to be some shortcut. Lots of people make tomato jam. Busy people. Sane people who don’t work all day then stay up canning until 2am (a fact I will not confirm or deny). So what was the secret?

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Jams & Jellies, Preserving

Spicy Tomato Jam

Spicy Tomato Jam

In February I went to my first ever BK Swapper event. My jams, jellies and caramel sauce traded well for a bounty of goods but what I remember most was the tomato jam. Sweet, sticky, with a bit of heat to round things out, it made ketchup seem so bland and basic. It took a few months for me to open the jar, but once I did it was gone in a matter of weeks. Never have I gone through a condiment so quickly. It went on everything from burgers to toast to grilled chicken. I’ve never been good with names or faces so I had no idea who made this delicious jam. I searched the BK Swappers Facebook page for clues but nothing. With much despair, I realized if I ever wanted to enjoy this yummy jam again, I’d need to make it myself.

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