In article
>,
Libby > wrote:

> 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.

Oooh, I'll have to try that one too since I have her book. I'm thinking
about her lime marmalade. Have you ever made that one or the Margarita
one?

> 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.

Yes, it is great on crepes too including the buckwheat ones (galettes).
I'll have to try it with some gum-less cream cheese on rice crackers.
I'm thinking cornbread too.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot