Kickin’ Tomato Jam Recipe

My garden is overflowing!  In particular my 3 cherry tomato plants are heavy with all the goodness of summer. We’ve eaten cherry tomatoes like candy, in salads, in bruschetta, in salsa, in marinara sauce…I was beginning to get really tired of these little wonders. I googled cherry tomato recipes & tomato jam popped up.  What?  Could that even be good?

Kickin' Tomato Jam Jar

Holy Hannah!  Let me tell you all about it.  It’s sweet, kind of like any ole’ jam.  But it’s spicy too.  With a kick!  It’ll add a little zip to just about anything you slather it on.  It’ll kiss you at first & then bite you.

So let’s get cooking:

Start with a whole bunch of cherry tomatoes.  Wash them up & take off their stems.  Throw them in a pot.  Do not peel them!  Do not seed them!  Just toss them in the pot.

Add everything else to the pot.  Fresh ingredients, my friend.  With so few things making up this pot of deliciousness, make every ingredient count!  Get the heat on about medium-high & get it boiling.  Stir it to make sure it’s not sticking to the bottom.  That sugar will burn if you let it & that is definitely not what you want.

After it gets boiling, cut that heat WAY back.  I sat my gas burner on “simmer-high” but if you don’t have a simmer setting, turn it to low & keep an eye on it.  Again no burning that sugar!

Get your canning supplies ready while your watching the pot-of-yum simmer away.  Wash up your jars & lids.  You’ll want your jars warm, so when it’s close to filling time, put your jars in a pot of simmering water on the stove.

When the tomato jam is all thick & ooey {you’ll know} it’s ready to can.  Fill your warm jars, leaving a 1/4 inch of head space.  Wipe the rims of the jar with a clean towel, place the lid on & screw on the ring.  Place the jars in the canner & process in the boiling water bath for 20 minutes.

kickin' tomato jam jars

Pull them out.  Set them on a towel & let them cool.  Let them sit there a good 24 hours.  The happy sound of lids plinking should fill the air soon.  If a jar doesn’t seal, no big deal.  Open it up & slather it on some cheese with a cracker.  Taste buds scream yum!

FullSizeRender 52 Put the sealed jars in your pantry for up to a year {as if they’ll last that long} & throw any unsealed jars in your refrigerator & eat in the next week or two.  Or finish it off today – I’m not judging.  It’s that good!  It is.  I’m imagining this delight on sandwiches, on hamburgers, used to dip fries in – oh my!  It will jazz up anything you might have thought to put boring ketchup on before.  Give it a whirl.  It’s amazing!  Print the kickin’ tomato jam recipe here.

kickin' tomato jam recipe

Pinterest Try: Tangy Cucumber Soup

pinterest and meI am swimming in cucumbers.  A dozen massive cukes every single time I look in the garden.  There are only so many cucumbers one family can eat, my friends.  I took a load to the food shelf today & from the look on the volunteer’s face who took them, I think she was also thinking “there are only so many cucumbers that one can eat, my friend”.

So what to do with all these cucumbers?  Pinterest is the only logical answer.  While scouring the biggest recipe collection on the planet, I ran across a recipe for cold cucumber soup.  Now I must admit I ignored it at first as the hubs & I had a very bad experience several years back with an awful batch of gazpacho, but all. those. cucumbers.

The original recipe is from Food & Wine.  Tangy Cucumber Soup.  It looks amazing!  I couldn’t wait to try.

I followed the recipe exactly.  It was quite easy to prepare, requiring minimal utensils.  I used all fresh, good quality ingredients {since there are so few, you gotta make each one count}.  As you can see my version lacks the bright, vibrant green shade of the pinterest version.  Could be photo magic, I suppose, but I was slightly disappointed in the blah color of mine.  But the flavor was fantastic!  It was fresh, like summer.  It tasted like a cool cucumber that had just been picked from the garden.  My kids all said it tasted a bit like a dill pickle {guess that would be the dill}.  My husband, still unable to get past that gazpacho debacle of the last decade, didn’t enjoy it too much, but did tell me it was nice.  I’ll take that.

This recipe gets a 3.5/5 stars from me.  I would make it again {heaven knows I have enough cucumbers}.  Give it a try.  Let me know what you think.  Good luck with all your Pinterest tries!