September 12, 2012

Yellow Tomato Jam

I had an impromptu jam session the other night. I had been feeling guilty for the lack of tomato-based canning goodies being cranked out this summer (thank-you Master's Thesis submission process) and I was inspired by a recipe for Orange Tomato Jam with Smoked Paprika from Food in Jars. However, being an impromptu jam session, I didn't have all the ingredients for that recipe and ended up making the Food in Jars Yellow Tomato and Basil Jam instead.

I ran out to the garden with my trusty garage sale colander (love this thing) and picked all my golden beauties.  I planted over 30 varieties of heirlooms this year, so this jam was made with a motley crew of sungold, taxi, big rainbow, azoychka, valencia, moonglow, kellogg's breakfast, persimmon, and yellow brandywine). 

I was nervous about adding the basil suggested in the recipe. The jam was so incredibly sweet on its own, you could practically put it on a PB&J. However, I wanted to truly delve into the realm of savory jams, so I added the basil. It adds a nice flavor and I like the little ribbons of green (I did my best attempt at a chiffonade). I'm looking forward to trying this out on a bagel and cream cheese or as a sweet and sticky glaze on meat. Maybe I'll even try that PB&J!

1 comment:

  1. This sounds intersting. I have been contemplating tomatillo jam.


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