Once the cucumber anxiety was over I got the urge to make tomato jam. What? Where did I come up with that? I found four different tomato jam recipes, including a link to Mark Bittman’s recipe on Brownie Point’s blog which is where I probably saw it originally. That recipe also best matched what I had at home so it is the one I choose to make.
However I didn’t get around to it until Thursday, also it turns out, best I can tell, this is a make and eat it up jam – not can-able. Friday night we were snacking before dinner and grabbed some triscuit-like crackers and the jam to go with the slices of cheddar cheese we already were consuming. It was decent, but I thought the jam would go better with a softer cheese, maybe the brie I had in the fridge. Sunday night we were in the mood to snack and I tried it with brie and some homemade flatbread crackers and it was even yummier. Now I just need to figure out how to use the rest of the pint (2 cups is a lot of jam people).
crackers, cheese and Tomato Jam from Mark Bittman’s blog at the NYTimes.