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Author Notes: It's November and I'm still canning! This is the last, absolutely last thing that I am going to can this fall. We've had a week of warm, well, sorta warm days and I picked the dregs of my tomatoes that were left on the vine: Romas, Black Russians, Golden Cherry, and a few I don't remember the names. I picked some green ones too. My lime tree is starting to produce a lot of limes. So this is the resulting jam that is sweet, sour, savory with little confetti like green specks throughout . I used the chile sparingly but if you can stand the heat, add more. —dymnyno
Makes 4 cups
- 4 pounds tomatoes, stemmed and medium chopped
- 2 cups white sugar
- 1 large lime, cut into very thin slices and then cut into confetti sized pieces
- 1/2 cup apple cider vinegar
- 3 tablespoons fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cinnamon(ground)
- 1/8 teaspoon cloves(ground)
- Put all the ingredients into a large pot and bring to a rolling boil for 2 minutes. Then, reduce to a simmer and cook until the mixture thickens to a good jam consistency. This can take a few hours,or more, but be patient. Just stir every once in a while to make sure nothing is sticking to the bottom of the pot.
- This recipe makes about 4 cups (2 pints). Process in a water bath for about 15 minutes. Cool and check the seals.
Beet Greens Can't be Beat
The summer braise worth turning on the oven for
Beet greens can't be beat.
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7 food-filled honeymoons.
Savor the season.