After a nice long break at my mom’s filled with gardening, swimming at the pool and sunsets at the beach, I am back at home (2 weeks now!) with all the craziness attached. We had 4 days of relaxation before the school began- 1st grade, full day!!! School starts at 8:10 so we must be in the car no later than 8am. Easier said than done. I wish I could say that I was the sort of parent that prepared my child for the early start time by going to bed at a set time all summer. Yeah, no can do. More like we stayed up late (like 10:30) 2 days before school began. And we are not the type of people who like to naturally wake up early. Our natural body clocks are more like 8:30. Okay… reality check. So the first week was a challenge. A few crying fits, but we made it through. Now if we can only do it for the rest of the year. Oh, we are also the last ones to arrive every day. Kind of feel like a loser mom but at least I am personally taking her every day and picking her up. And volunteering at the school library. And volunteering to put together a stone mosaic in the schoolyard. Oh, how I miss summer already. Except…
End of summer tomatoes. Everywhere. In abundance. .80 cents a pound. Ready to be peeled, canned, stewed, sun dried, roasted and… made into jam. Savory and sweet luscious jam. While tomato jam has been around forever, I am just reminding you to make it. It is so off the hook amazing. Wether you spoon it over poached eggs, spread on over a burger, or slather it on crusty bread with oozy cheese, it’s all good.
3 1/2 pounds tomatoes, coarsely chopped
1 small onion, chopped fine
1/2 cup brown sugar
1 1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ground ginger (or fresh if you prefer)
1/2 teaspoon smoked chili powder (or chipotle, or leave out altogether)
1/4 cup apple cider vinegar
juice of one lemon or 1/2 teaspoon citric acid
Put everything into a large pot and bring to a gentle boil. Stir, lower the heat and simmer until the liquid has evaporated: about 3 hours. You want it to be a thick jam consistency. Transfer into sterilized jars and can or refrigerate for up to two weeks. Enjoy immensely.