I was put in mind of this yesterday when I spontaneously recreated a recipe I had merely skimmed during initial research for a tomato jam I decided to make after coming home from the farm with an entire flat of tomatoes. Given, this is a much less onerous task than recreating Quixote; there's a reason you can't copyright a list of ingredients. And, in truth, a list of ingredients is not a recipe.
My process for putting together a recipe that requires specific ratios for
And then I went back and looked at that recipe that had the peaches in it. Not only did it also have chilies in it, I had included exactly double the quantity of tomato, sugar and peach and functionally
There is an upshot to this convergent evolution, though, other than confirmation that it's a good idea, which is that Lindsey and Taylor made labels which work equally well for either recipe. From their post, you can download a pdf of well-designed, ready to print labels. How freaking cute is that?
- 6 lbs. tomatoes (12 c. cut)
- 4 med. peaches, peeled (2 c. cut)
- 2 habanero peppers, seeded and minced
- 3 c. sugar
- ½ c. lemon juice
- 2 T. salt
Spicy Tomato-Peach Jammakes about 6 half-pint jars
Love and Olive Oil
Bring to a boil over high heat, then turn down to a robust simmer over medium-high heat. After simmering for about 30 minutes, I took the immersion blender to the whole deal. I then let it simmer another two hours, stirring occasionally, reducing the contents by a little more than half. Since this recipe does not add pectin, the amount that the jam gels is entirely dependent on patience in letting it cook down. You'll start seeing more of the fibrous texture, like a thicker canned tomato puree and a spoonful of it on a plate will gel up as it cools.
This may take more or less cooking down depending on the variety of tomato you use.
Once the jam is all in jars, set up a pot of water for your processing bath (see this post about canning blueberries for information about how to put together a boiling water bath setup). I fit all 6 jars with room to spare in my 8 quart stockpot. Process in a boiling water bath for 15 minutes. Like most jams, after opening it can be stored in the refrigerator for several weeks.
- Wide-ranging preservation resource Punk Domestics' compilation of quality jam recipes
- Amelia at Z Tasty Life, in addition to her own recipe, has an extensive list of varied kinds of tomato preserves that's interesting to check out.
- If you want to come up with something on your own, here's some useful measurements:
- 1 pound of tomatoes will yield about 2 cups of diced tomato
- ½ cup of sugar per pound of tomatoes is about average, though the recipes I saw ranged from about 3 tablespoons per pound to 14 tablespoons per pound. Adding more sugar will give the jam a thicker set.
- 1 Tablespoon of lemon juice per pound of tomatoes should give you a safe pH of about 3.8
- 1 Tablespoon of cider vinegar should give a slightly higher, but still safe pH of about 3.9