I made and canned jam for the first time! Food for thought… why is it called canning and not jarring?
I LOVE tomatoes and this time of year we are up to our ears in beautiful local ones. So, yesterday I decided to jump right into this canning stuff. I had about a quart of orange cherry tomatoes and a bunch of large yellow tomatoes, so I made what I am calling “Sweet & Spicy Tomato Jam.” I followed one of the recipes from Marisa’s McClellan’s Preserving by the Pint book, but swapped half of the required cherry tomatoes for chopped up yellow tomatoes (Note to self: Write a future post about working with what you have on hand.)
The jam turned out absolutely delicious!
It reminds me of a local favorite, Hot Pepper Jelly. But better! The canning process was easy. I was so excited when I took the jars out of the boiling water and the lids clicked, sealing themselves! I look forward to pulling these jars out for holiday gatherings in the winter when all the local tomato plants are dead and covered in ice. Poured over cream cheese and then spread on a cracker, this jam won’t be around for long once I open it!
If you’re interested in trying this jam out for yourself, this recipe from Marisa’s blog is very similar to what I made: Orange Tomato Jam w/Smoked Paprika. Be sure to let me know how it turns out!
Up next, I think I will try making the Salted Brown Sugar & Peach Jam, which sounds like it might taste like heaven in a jar!
Do you have a favorite canning recipe to share? Post it below in the comments.