Melba's Jammin' wrote:
> In article >,
> George Shirley > wrote:
>
>> 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!
>
> Did you look at the recipe, Jorge? It's sweet and spicy -- freshly
> ground allspice, ground cinnamon, half the clove they ask for (I'm SO
> leery of any more clove than a whisper), lemon zest, lemon juice.
> There's a hint of lemon.

With all due respect...it kinda sounds like catsup/ketchup jam.

Then again, there are recipes for Tomato Soup Cake that turn out quite well.

B/