Soil and Cellar

Growing and preserving foods in Seattle


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Quince and Star Anise Jelly

The final product. In jars it looks really orange. But when spread out it's a pale pink or apricot color.

Quince and Star Anise Jelly. In jars it looks really orange. But when spread out it’s a pale pink or apricot color.

Last week I mentioned our Vashon Farmers Market adventure. While there, the a display of quince caught our eye. They are so charming and rustic! Quince are in the rose family (as are apples and pears.) And boy, oh boy, is this a classic rose family fruit. It looks like a cross between an apple and a pear, and tastes like a starchy lemon-apple-pear.

Beautiful display of quince at the Vashon Farmer's Market.

Beautiful display of quince at the Vashon Farmer’s Market.

I knew I wanted to make jelly. I hear you can use quince in sweet or savory dishes, because it has a tart mellow flavor. Uncooked, it has the texture of a raw squash, so eating it raw isn’t really a thing. But you know me and fruit, and jelly was always the plan. Quince are really high in pectin, so you get a solid set without adding pectin, and without a ton of extra cooking.

When you chop the quince, remove the "butt" end, which is the expired flower, and the stem. The rest can be chopped up, including seeds and skin.

When you chop the quince, remove the “butt” end, which is the expired flower, and the stem. The rest can be chopped up, including seeds and skin.

I have only used star anise once before, so it’s not a spice I’m terribly familiar with. But it’s so beautiful! And I have a recipe for Quince Star Anise Jelly in the book Salt Sugar Smoke by Diana Henry, a cookbook I’ve had lots of luck with. It’s weird though, I halved her recipe, but came out with twice as much jelly as she said I would. That error must have slipped past the editor.

Cooking, day one.

Cooking, day one.

And as usual, I didn’t read the entire recipe before starting. Reading ahead would have been important in this case, because it’s a 3-day recipe. But in fairness to my poor planning skills, who could guess that? Luckily, I’m unemployed and had the time to devote to jelly.

This is my set up for straining fruit for jelly. I put the cooked fruit and juice in the top colander, which drains into the sieve, which drains into the bowl. If you don't have cheese cloth this works very well.

This is my set up for straining fruit for jelly. Colander on sieve on bowl, works great in a pinch!

It’s all a trick, of course. It doesn’t take any 3 full days. It takes at most 2 hours on each of 3 days. And you can fudge this for sure. Like, for instance, where she suggests you strain “overnight,” I had everything done straining in a couple hours. (But then again, I tend to cut corners where possible. Maybe if I had strained it correctly overnight I’d have another jar of jam. Who knows?)

Here  you can see the fruit (and juice) were set in the colander. I had to do this in two batches, because there was too much and it would have dripped outside the sieve area.

Here you can see the fruit (and juice) were set in the colander. I had to do this in two batches, because there was too much and it would have dripped outside the sieve area.

Recipe (this is the halved version of the one from Salt Sugar Smoke by Diana Henry.)

Yield: varies. For me it was 2.25 pints, but it depends on the amount of liquid you end up with.

2 lbs quince, coarsely chopped (remove “butt” end but no need to peel or seed)
1 cooking apple, chopped as above (I used Macintosh, they mash well)
Zest and juice of 1 large lemon
5 cups water (day 1)
2 cups water (day 2)
~4 cups sugar (amount depends on amount of juice) (day 3)
2 star anise (day 3) plus extra for garnish (optional)

Here you can see the juice collecting in the bowl. I did have to pour the juice into a pitcher partway through, as the juice was touching the bottom of the sieve.

Here you can see the juice collecting in the bowl. I did have to pour the juice into a pitcher partway through, as the juice was touching the bottom of the sieve.

Day 1: Prep and strain

Put quince, apple, lemon zest and lemon juice, and 5 cups water in a large pot. Bring to a boil. Reduce heat and simmer for 1 hour, covered.

Strain the liquid through a jelly strainer into a large bowl. I don’t have the cheese-cloth funnel thing, so here’s what I do. I have a small holed sieve (like for sifting flour) that I put over the bowl. Over that, I put my standard colander. I gently put the fruit and liquid into the colander, and mix occasionally. If the sieve gets clogged, I bring out the solids in there and put them into the colander. It’s not perfect but it gets a pretty clear juice.

Let this strain overnight. Or, if you’re like me, a couple hours. Store the liquids and the solids separately (in the fridge if you need to wait until the next day for step 2), you’ll need them both for the next step.

And here's the full amount of juice. Why is it pink when the quince are yellow, you ask? I am not sure. The only reason I can think is that the apple had red skin, but that doesn't seem like enough. Must be something in the quince.

And here’s the full amount of juice. Why is it pink when the quince are yellow, you ask? I am not sure. The only reason I can think is that the apple had red skin, but that doesn’t seem like enough. Must be something in the quince.

Day 2: Mash and re-strain

Add the leftover fruit to the large pot again. Add 2 cups of water. Mash the fruit so that you can be sure you’re getting all the good stuff out – flavor, juices, what-have-you. Bring to a boil, cover, reduce heat, and simmer for a half hour.

Strain the juice out again as you did yesterday. After straining, add this juice to the juice you have stored in the fridge. I used a pitcher. Now you can compost the solids.

I got 4.5 cups of juice from 2 lbs of quince.

I got 4.5 cups of juice from 2 lbs of quince.

Day 3: Jelly day!

Measure the juice. For every 2 ½ cups of juice, add 2 ¼ cups of sugar to a large pot. I had 4 ½ cups of juice so added about 4 cups of sugar. 1:1 would be fine, if you don’t like math.

Star anise in cheese cloth. Next I rolled it up, tied it, and smashed it. That's pretty fun.

Star anise in cheese cloth. Next I rolled it up, tied it, and smashed it. That’s pretty fun.

Put two star anise in cheese cloth. Whack with a rolling pin, to crush a little, but not turn to dust. Place the cheesecloth bundle in the pot, too. Don’t use more star anise than the recipe calls for, even though it’s tempting, because it can taste medicinal.

Heat on medium, to dissolve the sugar, stirring often. Once the sugar is dissolved, raise the heat. Bring the mixture to a rolling boil. Boil like this, stirring constantly for 10 minutes.

Cooking the jelly. You can see the cheesecloth with the star anise.

Cooking the jelly. You can see the cheesecloth with the star anise.

Note – I used the candy thermometer she suggested, and it worked really well. If you have a candy thermometer, heat liquid to 220 F (this took me about 12 minutes). If no candy thermometer, after 10 minutes of boiling do the “wrinkle test.” That’s where you have a plate in the freezer (plan ahead!) and set the hot liquid on it. Place this back in the freezer and wait 2 minutes. If the jam wrinkles when you push on it with a finger, it will set. If it just gushes, it’s not done yet.

Now that's a rolling boil! It cooks like this for about 10 minutes. You have to stir constantly, so be ready to get hot!

Now that’s a rolling boil! It cooks like this for about 10 minutes. You have to stir constantly, so be ready to get hot!

Once the jelly is set the way you want, remove from heat. Skim off the foam. Now ladle into hot jars, put on lids and rings (all hot) and process in a water bath for 10 minutes.

Optional: you can add one star anise to each jar. I put them right on the top of the jelly, but then when the lids are on you totally can’t see them. I think it’d look cool to have sitting vertical in the center of the jam, like a bug in amber. Plus, you’d never forget what was inside!

The results: Delicious! I think it’s the best with goat cheese. The star anise flavor is really strong, but not overpowering. I’d be curious how this recipe would differ with apples, since the quince flavor seems very subtle. But it was a hit with the girls last night, and D really likes it. So, we have a winner!

Quince jelly with goat cheese on a roll.

Quince jelly with goat cheese on a roll. The jelly has an orange-pinkish color, lovely.


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The End of Farmers Market Season

Beautiful veggies at the Vashon Farmer's Market.

Beautiful veggies at the Vashon Farmers Market.

Well, my favorite farmers market – in Columbia City – is officially closed for the season. I say favorite, but of course what I mean is the one that’s closest to my house. There are others that are still open, but they involve more of a special trip. One such trip D and I took last week was to the Vashon Farmers Market. All the growers are on Vashon Island, which is so cool.  While I missed the Yakima peaches, etc, it’s kind of great to see the amazing array of fruits and veggies you can grow in Western Washington.

vashon farmers market

Small but awesome, the Vashon Farmer’s Market is the epitome of local.

Anyway, in honor of the last days of summer, and sort of an intro to harvest season and the holidays, here is a list of dishes I’ve made in the last few weeks from the Farmers Market bounty. You’ll notice a theme of roasting and root vegetables. Yep, fall. (Sorry I don’t have pictures of everything, I wasn’t planning this post ahead of time.)

Sweet meat squash - I think we paid $12 for this, it's so heavy! I love the bluish skin.

Sweet meat squash – I think we paid $12 for this, it’s so heavy! I love the bluish skin. I had to use a saw to cut it.

Roasted Sweet Meat Squash – from our Vashon adventure. This is a delicious squash with blue/gray skin, it’s really sweet so doesn’t need anything but salt and pepper, and it is huge! I froze 2/3 of it after roasting. There will be soup in our future.

Roasted beets – D doesn’t like these, but our schedules haven’t lined up much lately, so I’ve eaten these as leftovers for dinner multiple nights now.

Yummy breakfast!

Yummy breakfast – Ranchero eggs!

Ranchero eggs (from the Smitten Kitchen Cookbook) – a great Sunday morning pre-football breakfast. I used peppers and onions from the Vashon farmers market.

Honey roasted root vegetables - everything but the oil and salt is from a farmer's market (even the honey, which we bought at a farm stand in Stehekin).

Honey roasted root vegetables – everything but the oil and salt is from a farmers market (even the honey, which we bought at a farm stand in Stehekin).

Honey roasted root vegetables (carrots, turnips, rutabagas, shallots, mixed with honey and olive oil, and salt.) Delicious, makes a lot, and is pretty sweet, so makes a great side dish for potlucks or dinner parties. Originally from Cooking Light.

Potato leek soup – This is one of my favorite soups, so rich, with like 4 ingredients. Don’t you love that? Just cook the leeks and potatoes in some oil, then cover with veg stock and cook until it’s all mushy, then blend it. Voila! And I made extra to freeze, so I’ll have this delicious easy dinner again soon.

Beautiful display of quince at the Vashon Farmer's Market.

Beautiful display of quince at the Vashon Farmers Market.

Quince and star anise jelly – check back soon for the details on this one. (It’s a 3-day recipe, which of course I didn’t notice when I started, but just finished it and it’s really awesome.)

Oven roasted cherry tomatoes – for the crazy times when you can’t or don’t eat all the cherry tomatoes raw, roast them at 200 degrees for 3 hours, sliced in half, with a little olive oil and salt. Fabulous in pastas. ALSO, I learned from Rachel Ray a quick way to slice cherry tomatoes or grapes. Take two yogurt or cottage cheese lids, the same size, pack the tomatoes in one, place the other on top, and run your serrated knife between them. So fast!

Braised kale, a delicious way to get all those vitamins!

Braised kale, a delicious way to get all those vitamins!

Braised kale – D and I are people who actually like kale (and other greens), and we eat it this way about once a week this time of year. Usually I simmer with garlic in a tiny bit of oil and add a little veggie stock every 3-5 minutes, just to cover the bottom. As the stock reduces it also seasons the kale. After 15-30 minutes of this (depending on how soft you like your greens) they are delectable and go with just about everything. This time, though, I didn’t have any stock (!) so just used oil, and I really liked the results.

And thus, fall has begun. I do love fall veggies, but I miss the bright light flavors of summer fruit already. Good thing I’ve packed so much of it away in jars in my basement!


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Saffron Harvest!

Saffron crocus - Crocus sativus - flower showing off some of its potential.

Saffron crocus – Crocus sativus – flower showing off some of its potential. I like how it looks like it’s sticking out its tongue. 🙂

Ok, this is a little silly, but I am so excited. We’ve been growing a small patch of saffron crocuses (Crocus sativus) for about 5 years now. Last year they bloomed for the first time, if a bit sadly. But the snails got to them before we could harvest any of the saffron. I couldn’t believe how fancy those snails were, dining on the most expensive spice in the world without a second thought. The nerve!

The crocus plants. They aren't much to look at (and these have been chomped a bit by snails) but keep plugging away.

The crocus plants. They aren’t much to look at (and these have been chomped a bit by snails) but keep plugging away.

Last week, D told me they were blooming again. One or two flowers already seemed to be missing their pistils (the saffron comes from the some of the female parts of the flower, the style and stigma), but one of the flowers had been broken off – presumably a snail ate the base of the flower, not knowing what glories were hidden a little higher up. I picked the saffron out of the soil, dusted it off, and set it on a plate to dry. At that time, I put snail bait around the plants, hoping to get one or two more chances.

Looking down inside an open flower. You should see the bright red style and stigma, but those have apparently been eaten off this flower.

Looking down inside an open flower. You should see the bright red styles, but those have apparently been eaten off this flower. But the next one is about to open!

This morning, another crocus was blooming! D pointed it out, and I ran out in my pjs and slippers. And OF COURSE a neighbor was walking her dog right in front of my yard, further proving my theory that every time I leave the house w/o makeup (or in today’s case, a bra) I will run into someone I know. ANYWAY, I grabbed that crocus, one pistil protruding enticingly from between the petals, and brought it indoors. I cut open the flower to find a fully intact pistil, and removed the red and orange parts of the style and stigma.

And here's the first flower the snails ignored. It was broken off at the base, and the saffron parts were scattered but mostly in tact.

Here’s the first flower the snails ignored. It was broken off at the base, and the saffron parts were scattered but mostly in tact.

I have done a little Googling of saffron production lately, to make sure I was getting the right part of the flower. The pictures of people pulling the styles off thousands of crocus flowers are bonkers. It makes my miniature harvest seem very childish, but whatever. It’s no surprise that this spice is the most expensive in the world, the amount of work and time that goes into producing this tiny spice is astounding. Seriously, look through the Google images of saffron harvest. Amazing.

Saffron removal. I cut open the flower and cut out the style. All three styles are attached at the base, but where I cut them they were no longer connected.

Saffron removal. I cut open the flower and cut out the bright red styles. All three styles are attached at the base. You can also see the pollen covered male parts – the stamen.

The 6 little styles are now drying in my cupboard, in a small dish. You dry them in a dark place, not too hot or humid, for about a week and then store them in a container. I have never cooked with saffron before, and I suspect with 6 pieces I won’t be able to do much. But I just feel so proud of our little plants! And we still may get a few more. We aren’t in a prime saffron growing region, clearly, but with a little patience and the ability to strike while the iron is hot, I may just have some saffron rice before long. Yay!

And here they are drying in  a dish. For reference, the larger pieces are just over an inch long. The tiny ones are from a few days prior. They should be ready to store in a jar very soon.

And here they are drying in a dish. For reference, the larger pieces are just over an inch long. The tiny ones are from a few days prior. They should be ready to store in a jar very soon. Isn’t it cute how they curled up?

Crocus sativus are a fall blooming crocus, but are not to be confused with colchicums. Colchicum are in the same family but are poisonous, so don’t eat those. Honestly, they are pretty easy to tell apart. I totally love our colchicums, but nothing beats the excitement of a potential saffron harvest!


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Cafe Flora at the Urban Spoon Dinner – IFBC

I wanted to write a post about the food at IFBC (the International Food Blogger Conference), but it was just too overwhelming. There was so much good food! From the swag bags to meal after meal of great food provided by local restaurants and bakeries. Rather than wade through a long list of yummy foods, I thought I’d just write about the best dining experience of the weekend. Spoondinner.

Our menu for the evening.

Our menu for the evening.

Spoondinner (#spoondinner on twitter was trending locally that night) was a really amazing benefit to the conference attendees. Sponsored by Urban Spoon, we were brought to one of 25 local restaurants and treated to a special meal, where we met chefs or owners, and mingled with new friends. I was taken to Café Flora, in Madison Park, because I’m vegetarian. Café Flora is already one of my favorite restaurants – I’ve been there for many a happy hour and birthday dinner. I was a little sad to not be sent somewhere new, but also knew I’d be treated to some great seasonal vegetarian food. I was right!

Yam fries with cayenne aioli, fantastic.

Yam fries with cayenne aioli, fantastic.

I arrived a little early, because I drove separately. There were 2 other bloggers already there, and we got to talking about food. It turns out that one of them, Pavi, is from the city in India I visited this summer, Chennai, and has a blog on South Indian cooking. I’m hoping we’ll get together soon to do some cooking.

Chanterelle mushroom and potato pierogi.

Chanterelle mushroom and potato pierogi.

Once the rest of the group arrived and we were all seated, we enjoyed 6 courses of wonderful food. Appetizers were a lentil-pecan pate and yam fries, my happy hour faves. Next we had chanterelle mushroom and potato pierogies with sour cream and chive dip. Then came my favorite course, the salads. It’s pretty rare I’m raving about a salad after a great meal, but the nectarine and black rice salad (arugula, avocado, radish, peanuts, with a citrus vinaigrette) was the perfect blend of textures and flavors using seasonal ingredients. And the other salad, a Caesar, was vegan! I dread restaurant Caesars because of the hidden anchovy. Instead, Cafe Flora uses fried capers for that hint of brininess.

Two salads - a vegan Ceasar with fried capers (brilliant!) and the nectarine and black rice salad. SO delicious!

Two salads – the vegan Ceasar with fried capers (brilliant!) and the nectarine and black rice salad. SO delicious!

As an aside, if you ever dine with a table full of bloggers who will be writing (and tweeting) about the experience, you’re going to need to wait for everyone to take photos of the food, from a variety of angles, before you dig in. And don’t be offended if they are on their phone during dinner, they’re tweeting about the food.

Heirloom tomato with sweet corn pizza - vegan. I sort of wished there were cheese on it, but that's just a universal truth with me.

Heirloom tomato with sweet corn pizza – vegan. I sort of wished there were cheese on it, but that’s just a universal truth with me.

Next came the pizza course (which, btw, should probably be a regular course, like the fish course or the cheese course.) We ended up with about one pizza per person at our table, which was insane, but it was because the people at Café Flora were so accommodating. We had gluten free people, lactose free, vegan, vegetarian, and even a person with a tomato allergy. Our waitress was so sweet, and was able to juggle who had which restrictions (even after a few of us switched seats!)

Oaxaca tacos - oh yeah!

Oaxaca tacos – oh yeah!

The last course before dessert was the Café Flora classic dish, the Oaxaca Tacos. These are tacos filled with cheesy mashed potatoes. Um… do you know how perfect potato tacos are? I know of a few places in town that have them, and they are always delicious. The Oaxaca tacos are a perennial hit, and have been on the menu for years, even though the restaurant changes other dishes seasonally. We we served the entire meal, not a smaller version of it. I was so full at this point I just ate the mashed potatoes with smoked mozzarella (ha, like that would help with me being full?) and the pico de gallo and braised greens on the side.

We were all having a blast and laughing, telling stories about food (many of us are vegetarian but our partners are not, so we talked about how we navigate that.) All the sudden, the conversation froze, and after a brief pause we all started laughing. Dessert was coming out, and it was huge. HUGE. I’m not really sure why we weren’t splitting desserts at this point, but we weren’t. I had peach blackberry crisp. I love a fruit dessert, but honestly after tasting all three I liked the chocolate brownie one best (although about 3 bites would have been enough.)

Three dessert options - coconut layer cake, chocolate brownie coupe, and peach blackberry crisp. All vegan, and all incredibly rich - I'll have mine with coffee, thanks!

Three dessert options – coconut layer cake, chocolate brownie coupe, and peach blackberry crisp. All vegan, and all incredibly rich – I’ll have mine with coffee, thanks!

So that’s the food, and I haven’t even told you one of the best parts! The owner of Café Flora, Nat Stratton-Clarke, came and talked with us about the restaurant and his history there. He used to work as the manager, and bought the café 8 years ago when the owners were going to retire. He has maintained the restaurant with much the same philosophy – local, fresh, vegetarian, and keeping the focus on produce and not proteins. I especially appreciate that last part, because I don’t connect with the reliance on “fake meat” in some vegetarian restaurants. As Nat said, there is so much great food that just happens to be vegetarian. Café Flora is also a “scratch kitchen,” so they make everything in house (including syrups for the cocktails). The chef, Janine Doran, has been at Flora for over 20 years!

Nat Stratton-Clark, owner, telling us about Cafe Flora's history and mission.

Nat Stratton-Clarke, owner, telling us about Cafe Flora’s history and mission, while the diners tweet about and photograph the food.

They buy from at least 40 different farms, but really like Whistling Train Farm in Kent, WA (just southeast of Seattle). As an aside, I was at the Columbia City Farmer’s Market last week and I swear I saw Nat. He was asking about something called “cheese pumpkins” which they didn’t have in yet. I Googled it, and they look like a really nice squash, beautiful to look at and tasty to eat. Thanks for the recommendation, Nat! I tried to follow Nat to see what else he was getting, but he was so fast that he got away (another aside – following people at the market is a great way to learn about new ingredients!) I might go out to Café Flora again in the next few weeks to see what they do with the cheese pumpkin.

I’d like to thank Urban Spoon for hosting this dinner. I know it couldn’t have been cheap, but I think that it really was an inspired event. It’s one thing to have food delivered, but it’s entirely different to go out to a restaurant and spend the evening talking with new friends. And of course a huge thank you to Café Flora, for being delicious and gracious, and such a great Seattle tradition.

ifbc2013

And as a reminder to my other food blogger friends, IFBC will be in Seattle again next September! You can register here. I highly recommend it, regardless of your level as a blogger. I’m new and had a great weekend. I think that professional bloggers got a lot out of it, too, judging by the responses on Twitter, Facebook, and in their blogs. It’s a great opportunity to network, learn a lot, and get inspired. I hope to see you there!


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Tomato Jam with the Ladies’ Preservation Society

Roma tomatoes

Roma tomatoes

Last weekend, a friend and I braved the rain and drove north to another friend’s house to make tomato jam. It was a dreary day, which sort of added to the fun. Cooking with friends, taking breaks to eat wine and cheese, just feels like a very fall thing to do. And while I’ve resisted fall like crazy, it does appear to be not going anywhere (it’s actually beautiful today – a rare treat for a fall Saturday).

Dicing the tomatoes.

Dicing the tomatoes.

We wanted to do something with tomatoes, sort of a last hurrah to summer, and settled on jam because none of us had made anything like this before, and also we do love jam. We chose a recipe from Food in Jars. This recipe has holiday spices, so if you’re looking for something more straight up savory I’d recommend this one.

All the ingredients go into the pot at the same time.

All the ingredients go into the pot at the same time.

This recipe is one of those super easy yet time consuming projects. Perfect for a rainy afternoon with friends! It’s great because you don’t have to peel or seed the tomatoes. And, after combining all the ingredients, you cook for an hour and a half or more. We enjoyed wine, some good music, and a potluck lunch, while occasionally popping up to stir.

Hard to see the color - but this is bright red about a half hour into cooking. Everything is mixing together but not yet reduced.

Hard to see the color – but this is bright red about a half hour into cooking. Everything is mixing together but not yet reduced.

Aside: One of my friends has a sister that works as an ethnobotanist for a tribe in the SW, and she makes foods using traditional native ingredients. As a result, we had prickly pear jelly and wild grape jelly with lunch, what a treat! The prickly pear was especially wonderful – and it was bright pink! Perfect.

Here are the prickly pear jelly (front) and wild grape jelly (rear), which were really special.

Here are the prickly pear jelly (front) and wild grape jelly (rear), which were really special.

The tomato jam has a really interesting flavor – acidic and tomato-y, but sweet too. And it contains chili flakes and cloves, so it’s hot and heady, too.  We were brainstorming what to do with it – on toast with butter, over a mild cheese, on burgers or pork. I’m glad we made it in tiny jars, so I can experiment but still have some really cute ones for holiday parties.

Here it is after a couple hours, the color has turned to a brick red and it is reduced by about half. Looks like marinara but is totally different.

Here it is after a couple hours, the color has turned to a brick red and it is reduced by about half. Looks like marinara but is totally different.

Spiced Tomato Jam (recipe from Food in Jars, here)

5 pounds tomatoes, finely chopped (no need to seed or peel, yay!)
3 1/2 cups sugar
1/2 cup lime juice
2 tsp freshly grated ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 Tbsp salt
1 Tbsp red chili flakes

Here you can see the texture of the jam a little better. It is thick and chunky.

Here you can see the texture of the jam a little better. It is thick and chunky. And look at the color, so rich.

Combine all ingredients in a pot. Bring to a boil and then reduce to a simmer (we did medium low). Cook, stirring regularly, until it reduces and gets the thickness you desire. This took us about 2 hours. We did the plate test – keep a small plate in the freezer and put the warm jam on it. Put back in the freezer for 2 minutes, and if it wrinkles when you touch it it will set into jam.

Filling the jars.

Filling the jars. We got 9 quarter pints and one half pint – so that’s about 3 pints. The recipe yield may be different based on what tomatoes you use and how long you cook them.

Remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes. (Umm… I think we may have done it for 10 minutes? Whoops.)

And scene...

And scene…