last year I was the recipient of 300 pounds of tomatoes....300 pounds.....tomato season is in the hottest part of the summer.....freezer space is at a premium so tomato jam filled the need. tomatoes, sugar, cider vinegar and ginger. Cooked down for a long time....really good on fresh chevre. The goal is to finish last year's batch prior to this year's starting up.
Normally the only jams I make are frais du bois, black raspberry and if available red/golden raspberry. A jam has to be really good for me to expend the time/exspense and energy.....that's pretty much anything but especially canned goods....then liquors find their way in at the end of cooking.
Thought about preserving lemons.....anyone have luck with them?
I'm still working through last year's pesto/basil and oil......getting near the end though. |