Tomato Jam

It should be fine in the fridge for a few weeks, but it won’t be around that long.

This is probably the last tomato recipe for a while, mainly because it was the last thing we made from the flat of tomatoes that we purchased. Or, you could say we saved the best for last, even though this is the first time we’ve made jam from tomatoes. It might seem odd to use tomatoes to make jam, but it shouldn’t. After all, we’ve all learned that tomatoes are a fruit (although the Supreme Court unanimously ruled that tomatoes are a vegetable, really, look it up), so, why not use them for jam?

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Cherry Lambic Jam

cherry lambic jam

cherry lambic jam
About a cup of super cherry flavor!

You may remember the Raspberry Lambic Jam we made a while ago. We surely do, as it was some of the most flavorful raspberry jam we’ve ever had. And, unlike most jams, it wasn’t overly sweet; actually, it was a bit on the tart side, which was nice. We liked it so much that we went through what we’d made in about two weeks. With that jam in mind, we thought we’d try replicating our success with a cherry version. How does that sound?

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Peach Jam

peach jam

peach jam
Summer in a jar!

Peaches are starting to come into season around here, so we headed out one day to harvest some peaches from a local you-pick orchard. If you’ve only had peaches from the supermarket, let us tell you there is absolutely no comparison to fresh, tree-ripened peaches. To be completely honest, we just do not buy peaches at the store. Too often they are so under-ripe as to be crunchy, hard, and flavorless, or they are soft and mealy, but still flavorless. Fruit is really meant to be picked and eaten when ripe.

Naturally, we went hog-wild at the orchard and came home with about 20 pounds of good peaches. The kind that dribble juice down your chin and make you need to change your shirt immediately after eating one. And, that’s the best way to have fresh peaches: just eat ’em. But, when you have 20 pounds of peaches, that means you need to do something with them. So, for the next few days, we’ll show you what we did with ours.

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Carrot Cake Conserve

Carrot Cake Conserve

Carrot Cake Conserve
Three pints of Carrot Cake Conserve, ready for toast at breakfast.

If you are not a jam maker — we aren’t, but we’re trying — this recipe from Lucy Baker’s book Edible DIY might be a bit daunting. It was to us, but we read that the end result tastes just like carrot cake! Who could resist? Not us, and probably not you. Oh, and while the recipe seems daunting, it’s not so bad. We’ll take it step by step and help you through, so that you, too, can have carrot cake on toast for breakfast.

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