Melba's Jammin' wrote:
> From the NCHFP site, Spiced Tomato Jam.
> It's in the pouring pitcher and about to be jarred, sealed, and
> processed.
> http://www.uga.edu/nchfp/how/can_07/...omato_jam.html
> I know a couple neighbors who are going to be thrilled with this!
I just can't imagine tomato jam. What is it used for and on?

Forty years ago we had a paid cook on a deer lease I was a member of.
One day he made a canned tomato cobbler. Yeah, cobbler, with the crust
and all. My Dad and his brothers scarfed it up like it was good but I
took one taste and then no more. I'm just not sure I would ever like
something like tomato jam either.

Convince me jamming lady!