I have to admit, I’m a little disappointed with the amount of tomatoes in my garden that are still green. It’s September 27th and my tomatoes, despite a few, could be mistaken for one of the green variety yet they are supposed to be red or orange. However, I did manage to harvest some red Roma and orange Heirlooms and they are beautiful.
I was wondering what to do with them and I knew I didn’t want to go the traditional route, ie: slice them up, throw some salt and pepper, a little olive oil and just eat them or make tomato sauce. I wanted to think outside the box a little and then David mentioned I should make tomato jam and that is what I did yesterday. Despite being was weary about how it would actually taste, to my surprise it turned out delicious!
I used about two pounds of various tomatoes.
Then I began by removing the skins from each tomato but take it from me, don’t do it with a vegetable peeler. Did you know there is actually a specific technique for removing tomatoes skins? I didn’t until David walked in the kitchen and saw my messy attempt at peeling them and chuckled when asking me what I was doing.
“Removing the skins” I said.
“You know there is an easier, not to mention cleaner way of doing that, right? He replied
“Oh” was all I said in return.
After he explained said technique I decided I would just continue doing it my way telling him I wanted to feel rustic when in reality, I was already on the last tomato and it seemed a bit of a pain to boil a pot of water, cut an X in the bottom of the last tomato, place it in the boiling water, and then effortlessly pull the skin off.
After I peeled all the tomatoes I placed them into a pot and added the following:
1 green apple, peeled and chopped up
1/2 chopped onion
1/4 cup apple cider vinegar
1/4 cup brown sugar
3/4 cup cane sugar
1/2 tsp. salt
1/4 tsp. coriander
dash of cumin
Juice of half a lemon
Put all ingredients into a pot and bring to a boil. Reduce the heat and let ingredients simmer for about 3 hours.
This morning I had breakfast