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!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

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!

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. It's not bad and I suspect it would be fine on
hot buttered biscuits with some Southr'n Fried Shicken. I only tasted
the pitcher scrapings but liked it. I got five half pint jars and two
4-ounce jars. Not a real strong tomatoey taste ‹ I used mostly romas
and maybe 3-4 "regular" tomatoes. What didn't go into the jam kettle
(requires 3 cups cooked tomatoes) will become juice for Chris' friend in
Tucson.

It's good. I'll bet Miz Anne would like it. You old goat!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

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. It's not bad and I suspect it would be fine on
> hot buttered biscuits with some Southr'n Fried Shicken. I only tasted
> the pitcher scrapings but liked it. I got five half pint jars and two
> 4-ounce jars. Not a real strong tomatoey taste ‹ I used mostly romas
> and maybe 3-4 "regular" tomatoes. What didn't go into the jam kettle
> (requires 3 cups cooked tomatoes) will become juice for Chris' friend in
> Tucson.
>
> It's good. I'll bet Miz Anne would like it. You old goat!
>
Baa! I'll check out the recipe for next year.

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/

In article >,
Brian Mailman > wrote:

> Melba's Jammin' wrote:

> > 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.

Huh! So it does! Chunkier, though. '-) A discernible lemon note.
("Lemon note." How's *that* for hoity-toity dressing up what was
undoubtedly some poor farm woman's late season mumbling about "all those
damned tomatoes and what am I supposed to DO with them all!!")
>
> Then again, there are recipes for Tomato Soup Cake that turn out quite well.

> B/

My Spiced Tomato Jam looks pretty. Somewhere (here?) I read that it was
good with hot (is there any other kind?) popovers. I've decided to
crack a jar of it and try it out ‹ Rob loves popovers. Maybe tonight.
Pictures at 11:00.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

Melba's Jammin' wrote:
> In article >,
> Brian Mailman > wrote:
>
>> Melba's Jammin' wrote:
>
>>> 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.
>
> Huh! So it does! Chunkier, though. '-) A discernible lemon note.
> ("Lemon note." How's *that* for hoity-toity dressing up what was
> undoubtedly some poor farm woman's late season mumbling about "all those
> damned tomatoes and what am I supposed to DO with them all!!")
>> Then again, there are recipes for Tomato Soup Cake that turn out quite well.
>
>> B/
>
> My Spiced Tomato Jam looks pretty. Somewhere (here?) I read that it was
> good with hot (is there any other kind?) popovers. I've decided to
> crack a jar of it and try it out ‹ Rob loves popovers. Maybe tonight.
> Pictures at 11:00.
What's a popover? Some sort of dish from Lower Slobbovia or what?

In article >,
Brian Mailman > wrote:

> 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/

I just posted some pictures and an assessment on my site (link in sig
line).
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

On Sep 14, 7:35 pm, Melba's Jammin' >
wrote:
> In article >,
> Brian Mailman > wrote:
>
> > 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/
>
I have a bread machine, and somewhere had a recipe for "pizza bread"
that used tomato sauce. Couldn't decide if the taste or appearance
was the worst. Then there was the PB&J bread recipe. Oh wait, this
isn't the baking group.

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!

I've been making tomato marmalade on & off the better part of the
summer. I like mine w/o the spice. The unadorned recipe I use (from
Small Batch Preserving) calls for 5 cups peeled chopped tomatoes (any
kind), 2 oranges plus 1 lemon seeded & chopped up fine in a processor,
and 4 cups of sugar. Cook until it gels, etc. The first batch I made,
using my usual 219 degrees as a gel point, was too stiff. Mine tends to
gel far sooner than that I have learned.

I've used both Navels and Valencias; the latter is much better IMO,
marrying very well with the tomatoes. My DH never had it before and
loved it though he could not figure out what in the heck it was. I
usually get 6 or 7 half pints from this recipe. When I first made it, I
thought it would be an opaque preserve but it's not. It's a
surprisingly almost-translucent viscosity in deep red.

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

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.

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