My vegetable garden has been extremely fruitful and I’ve been buried in more yellow pear tomatoes than I know what to do with. I’ve eaten them like candy, I’ve cooked them into my omelets and pastas, I’ve given them away…and still, I always have a tupperware full of them.
Cue Yellow Tomato and Basil Jam recipe.
It turns out other people have this wonderful problem too and this recipe came up multiple times in different blogs and forums. I kept dismissing it thinking, “Tomato JAM? So, it’s savory and sweet? What do you eat it with??” Additionally, the recipe was usually always discussed in the context of home canning, which I had never been really interested in doing myself because I never saw the need.
Now that I’m knee deep in fresh vegetables, the applicability of home canning has increased ten fold.
I found an incredibly helpful website called Food In Jars, with a superb tutorial for boiling water bath canning. The plethora of recipes is also a huge plus and I have definitely bookmarked it to peruse later.
I was a little apprehensive at first, but I was totally shocked by how easy it was to do a boiling water bath for canning. AND, after remove the jars from the water, my lids made a very satisfying “pop!” to indicate successfully sealed jars. The delight level is on par with popping bubble wrap (which I heard that the company that produces it is going out of business…noooo!).
I ended up adapting the recipe a bit by omitting the basil (out of forgetfulness) and adding some of my home grown Salsa Chili Peppers for some kick. Future renditions could probably use more chili as it ended up being pretty mild. However, the jam overall had a very lovely sweet, sticky flavor that wasn’t actually reminiscent of tomatoes. I have visions of eating it with feta or goat cheese on crusty bread…Yum.
As proof of it’s relative success, my husband, who isn’t particularly fond of tomatoes, commented “Well, it’s not terrible” which means I did well.
Final yield was two jars, which I made from about 4 cups of tomatoes.
As an addendum, there are many warnings about home canning. Improper procedures for canning and storage can result in a particularly nasty bacteria called Clostridium botulinum to grow in poorly sealed jars. The CDC recommends pressure canning as the primary method, especially for food with low acidity. However, it seems like adding acid (which I added lemon juice to my jam) is acceptable for water canning methods. I’ll let you know how it fares when I crack open my two jars.