On Sep 8, 6:32*pm, 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!

I've made a nice tomato preserves recipe from Linda Amendt's book Blue
Ribbon Preserves. It's also on her website: http://www.lindajamendt.com/events.htm#recipe4
It doesn't have any spices. I compare the texture of the finished
preserves to strawberry preserves. If you don't tell people what it
is, they might have a hard time putting their finger on the flavor
right away, but it's very nice.

I like tomato jam and butter with popovers. That's what my grandma
used to serve. Also good with pancakes, crepes, toast, or with cream
cheese on wheat crackers.