Harvest time is a very special time of year, isn't it? I've been blessed, in the last 3 years to have access to a sunny space with a garden!
My home ~ where I am very happy.. nonetheless.. has lots of shady gardens. The precious sunny spots are tiny + truthfully the voracious appetites of our local squirrels, have limited the yield of any tomatoes I've attempted to grow! At this sunny garden spot, I have happily a wonderful tomato harvest ~ so I'm wanting to share a favourite decadent recipe! Tomato Jam is absolutely delightful! I hope you'll be inspired to try it yourself!

One can process it in a hot water canning bath or freeze in small jars -- Often, I simply plan to consume it within a couple of weeks, and small jars of this treasure also make very welcome gifts!

Tomato Jam -- you must try this!

Tomato Jam

This is very similar to that original recipe ~ years ago with my dear friend Eva. Decide ahead of time if you want to process in a boiling water bath or refrigerate/freeze your finished product.

Ingredients

6 lbs Roma tomatoes (or your fave tomato!) washed, cored and chopped
1 teaspoon sea salt
½ teaspoon black pepper
2 teaspoon minced garlic
2 bay leaves
1 ½ cups organic sugar or your choice of sugar
½ cup balsamic vinegar
¼ cup dry white wine
2 teaspoons dried rosemary thyme, + oregano

Instructions

Combine tomatoes, salt, pepper, garlic, and bay leaves and simmer for about 45 minutes – 1 hour or until reduced by half in a non-reactive pot.
Remove the bay leaves
Use an immersion blender to puree until smooth.
Add the vinegar, sugar, wine plus the herbs. Stir.
Cook until the mixture is very thick. (30- 45 minutes)
Ladle into jars one at a time and add the lids and rings.
Label + date the jars.

Recipe Notes

*NOTE:
If your choice is to ‘can’ the jam:
Prepare your water bath canning pot or your steam canner.
Fill the water bath canning pot with water, add 5 half-pint (1 measuring cup total each) jars, and bring to a boil or fill the steam canner to fill line and turn on low with the 5 pint jars nearby on a towel-covered counter top.

Process for 10 minutes
(Add 5 minutes for every 1000 ft above sea level.)
Remove from heat, rest jars carefully on a towel on your countertop.
Enjoy within a year. It’s delicious.

What to do with Tomato Jam:

Melba toast topped with goat cheese and tomato jam.
Serve on/in a grilled cheese sandwich or burgers or biscuits
Include on a festive charcuterie platter
Spoon it atop some brie or camembert + bake in the oven
Serve as a little sweet 'note' with pot roast or meatloaf
Enjoy on some crostini with goat's cheese

So what do you like to do with your tomato harvest?
I always look forward to 'the season' each year. Do you grow tomatoes?
We love to make cold soups in the summer and Gazpacho is one of our favourites. Check out this Gazpacho recipe + make your own!
Fresh tomatoes with chickpeas (garbanzos) + olives with feta cheese -- another one of my go to quick n' easy dishes. Recipe here.
or "Sizzling tomatoes with Garlic"

This recipe is a slight departure from my norm.. If you're like me, you may habitually avoid using sugar in your meals. I make very few exceptions as I prefer to limit sugar intake.
I confess that this recipe is an exception, and a yearly treat in my home!

Here's to a bountiful harvest + playful time in our kitchens ~ Be well.

Carol xo