Tomato Jam

I’ve left you all alone for almost the entire month of July and now tomato season is upon us! It feels like I’ve been seeing tomatoes everywhere. Not that I’m complaining. I love the abundance of red, greens, yellows, and oranges. There is, however, that pang in my stomach reminding me that come fall and winter, these colors will be no more. If only there were a way to bottle them…

Oh there is. So the question is, have you done it? Canning that is. Have you thought about it at least? Were your first thoughts: Pectin? Sterilize? Ugh! If so, wipe that slate clean and start here. I was with you last year, thinking that it would be amazing to make jams from all my favorite fruits but dreading failure. What if jar didn’t seal. What if the sterilization didn’t work. What if the jam just totally sucks? Do I find out now or in 3 months when I open it with great expectations?

Believe me when I tell you that I was making a mountain out of a mole hill. The brains behind Sassy Radish set me straight with her own post uncomplicating jam. It was one of those “duh!” moments. People have been making jams for a long time, this can’t be rocket science, especially since I’m not trying to feed a small army or stock pile for the end of days. I just want tomatoes out of season. I have to advise reading Olga’s post and then diving into whatever jam you choose. You will thank yourself months later.

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One Response to Tomato Jam

  1. Lea says:

    Yesss! Jam! Canning seems pretty daunting, but it’s really just keeping the jars/lids clean and boiling them for a while. Tomatoes and pickles are great to experiment with since they already have that safety “edge” of being high-acid. Excited to try this one!

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