The calendar says it’s fall, but you’d never know it if you stepped outside. We had a few days of crisp coolness, but The Air You Can Wear returned late last week, and doesn’t seem to want to pack up and head south with the birds. Steamy and still might not thrill the gardener, but the garden is loving it…
Even if it’s taking its sweet time getting here, the frost will be here before too much longer, and the tomato harvest will go from a trickle to a dead stop. No more juicy slices for sandwiches… *sigh*.
I’ve got 14 pints of plain tomato sauce in the pantry, but that’s not going to work too well with turkey and cheese on sourdough…
But this will!
4lbs. ripe tomatoes
3 cups sugar
1 Tablespoon salt
1/2 cup lemon juice
1/4 cup chopped fresh basil
Core tomatoes, remove the blossom end, and roughly chop. (Don’t peel or seed them) Combine with the sugar in a large, deep pot (use the one you’ll be cooking the jam in), and allow to sit for at least one hour for the tomatoes to release their juice.
When you’re ready to cook, add the salt and lemon juice, and bring everything to a boil on ‘High’. Boil and stir until thickend and ‘set’. The boil-time will vary depending on the amount of juice in your tomatoes, but figure somewhere between 30 minutes and an hour. Your jam is ready to come off the heat when a blob dropped onto a very cold plate – you know, the one I forgot to tell you to stash in your freezer back at the beginning? Yeah, that one – forms a skin and doesn’t run.
Stir in the basil, and pack into half-pint jars. Again, the number will vary because of the differences in the tomatoes. Prep for 7, hope for 5. Leave a half-inch of headspace, put the lids on, and process for 10 minutes in a boiling-water canner.
Let cool completely, check seals, label, and store….
Enjoy a little summer sunshine, from a jar…
25 thoughts on “Summer In a Jar”
This looks great. We’re having an Indian summer here. Last week we were in full grip of autumn, now it;s sunny and hot again. It;s all a bit mad. Having said that we’re getting 3 weather types every day!
It was 80F here today – nearly a record for the date… It wouldn’t be so bad if there was a breeze. At least the beans and tomatoes like it!
Thanks for commenting – I think this jam would be great on some of those cheedar-garlic scones you just posted!
Sounds spectacular. I’ll bet it’d be perfect on a a nice grilled cheddar cheese sandwich too. Oh, boy.
Mmmm, yeah! My current grilled-cheese obsession is with smoked gouda. That’d work, too… Nothing like a good grilled cheese!
Looks good and I can imagine that it tastes good. I can think of several things that it would go well with. I’ll bet it would be good on creamed chicken on a biscuit. Let me know what you think.
Add some cheddar, and you’re good to go. It’s fairly sweet, and would need a sharper balance…
So jealous of your tomato crop. Ours are long gone, which I’m sure Greg mentions all the time. Your sauce looks fantastic!
Yes, he does…you know your husband pretty well! 😀
I keep telling him to do a second planting next year, or look for long-cropping heirlooms…
Did you check out the Pyrex blog? My daughter absolutely salivates over yours, you know. 🙂
Ahhh! Yes! The best part of summer! TOMATOES!! You sauce looks wonderful!
Thanks, Linda! Glad you’re healing well, and the bean harvest is done…
Congrats on your award… you did see that, right?
Doesn’t seem like something anyone in my house would eat-but its very pretty 😀
It’s sweet. Your husband would eat it.
Trust me. I’m your mother.
I’d never heard of tomato jam before. Yum!!
Oh, it is….and if you’re not into canning, it’ll keep for weeks – maybe months – in the fridge.
So glad you stopped back by!
That looks delicious!
Thanks – it is. Especially with some kind of Stinky cheese…
Now that looks GOOD! Have never thought of making tomato jam before but we have another big batch to deal with so this is on the to do list 🙂
I think I’m making another batch this afternoon, and throwing in a few hot chili’s. Not sure there are enough tomatoes for another batch of sauce, but we are ‘go’ for jam!
Again? Ok….I’ll give it another go.
Thanks, Nia. You are a sweetie….
This does sound delicious and I love the idea of using it during the winter months ahead. But the Bartolini kitchens have shut down their canning operations for the year. And this time I mean it. (I hope!)
So? Make a batch and keep it in the fridge…it’ll hold. 🙂
Honestly, I’m about ready to pack it in for the year, too…
Right after apple season.
I’m so envious of you canners! I just read your comment to John…who is the King of Canning but won’t admit it, and I do make small batches of all of these “canning” recipes just so that I can enjoy these recipes!
I will warn you – if you ever start ‘putting up’, you’ll never stop…it’s terribly addictive!
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