Don’t let those Fall tomatoes fall by the wayside. Make JAM!Misc. / November 5, 2014
Things sit at my house.
Mail: I have a problem taking it from the counter top to the mailbox, even after I put the stamp on it. I have no idea why.
Shoes: I take them off and put them in the bathroom, not the closet, which is only 3 more feet away. I also have no idea why.
Things that need to be filed: Nah…Let’s not even go there.
Food: There they sat, 6, plump, fresh tomatoes. “Please! Don’t ignore us! We will simply moosh down into a green, hairy pile of stickiness if you don’t do SOMETHING!”
So, I did something. Aren’t you proud of me?
I’ve been wanting to make a tomato jam for the longest time. It just sounds so good. Given that tomatoes are indeed a fruit, and because one of my favorite all time spreads is red pepper jelly, I figured I could make something wonderful. Enter fresh grated ginger and sliced jalapenos, a bit of sugar, about 35 minutes, and a sterilized canning jar. Presenting a classy, complex, SWEET and beautiful finished product! GINGER JALAPENO TOMATO JAM!
If you really know what’s what, you’ll top them with a fine Brie and serve them to people you love. Even if you serve them to people you don’t love, you’ll still feel good about yourself. And yet, I still need an intervention.