calendula
Lovin' The Homestead
So, I am currently overrun with yellow pear tomatoes, which is good and bad. Good because it's food for us, but bad because I have so many I'm not sure what to do with them. I am thinking about trying this recipe for jam. It is supposed to be good on crackers and bagels, and I'm sure I could find other uses for it.
YELLOW PEAR TOMATO JAM
4 c sugar
3/4 c water
6 c yellow pear tomatoes
3 jalapeno chilies, seeded and finely chopped
3 Tb chopped fresh basil
3 Tbsp fresh lemon juice
2 Tbsp distilled white vinegar
1. In a 6-quart saucepan combine the sugar and water. Bring to a boil over medium heat and simmer until the syrup reaches 234 F on a cooking thermometer.
2. Remove from the heat and add the tomatoes, mixing well. The syrup may change consistency, but continue stirring and eventually the tomatoes will mix evenly.
3. Return to heat and add the chilies, basil, lemon juice, and vinegar. Simmer, uncovered, on very low heat until the mixture thickens, about 1 1/2 - 2 hours. Stir often, being careful not to burn. The jam will darken.
4. Ladle into clean jars, leaving 1/4 inch of head space. Cap and seal.
5. Process for 15 minutes in a boiling water-bath canner.
I don't make jam very often, usually that's my husband's thing. Can you substitute anything for granulated sugar, like honey, when making jam, or will it not turn out right? I also noticed that this recipe does not call for pectin. Is that because it's jam, not jelly?
YELLOW PEAR TOMATO JAM
4 c sugar
3/4 c water
6 c yellow pear tomatoes
3 jalapeno chilies, seeded and finely chopped
3 Tb chopped fresh basil
3 Tbsp fresh lemon juice
2 Tbsp distilled white vinegar
1. In a 6-quart saucepan combine the sugar and water. Bring to a boil over medium heat and simmer until the syrup reaches 234 F on a cooking thermometer.
2. Remove from the heat and add the tomatoes, mixing well. The syrup may change consistency, but continue stirring and eventually the tomatoes will mix evenly.
3. Return to heat and add the chilies, basil, lemon juice, and vinegar. Simmer, uncovered, on very low heat until the mixture thickens, about 1 1/2 - 2 hours. Stir often, being careful not to burn. The jam will darken.
4. Ladle into clean jars, leaving 1/4 inch of head space. Cap and seal.
5. Process for 15 minutes in a boiling water-bath canner.
I don't make jam very often, usually that's my husband's thing. Can you substitute anything for granulated sugar, like honey, when making jam, or will it not turn out right? I also noticed that this recipe does not call for pectin. Is that because it's jam, not jelly?
so I will have to buy them and then at least I know in what I am eating ingredient wise, and that's why I can anyway to be honest.
