Fall is here. The tomatoes at the market are getting down to canning tomatoes and some of the last varieties of heirlooms. Fortunately, there are some great recipes for turning these tomatoes, which may not be as exciting as the Green Zebra, the Purple Calabash, and the Carolina Gold, into something amazing and something that may last into the winter -oven dried tomatoes, canned tomatoes, tomato sauce, tomato juice, or tomato jam.
Tomato jam is something that I have liked more and more in restaurants in the past few years, but finding a recipe online that appealed to me was not easy. Everything seemed to be super sweet and little else. One note is not very interesting. When I was catching up on what I missed by not attending (again) the LTH forum picnic, I read about this tomato jam which sounded like it had added significant tartness and heat to the already super sweet tomato/sugar mix. Continue reading