Savory Heirloom Tomato Jam

I decided to make some heirloom tomato jam, so I could use up the recent tomatoes I harvested out of the container in our courtyard. I noticed this weekend that a few more are almost to full ripen. I had to supplement this recipe with a few more heirloom tomatoes from the store, since mine would have spoiled before the rest were ready for picking.



I had all sorts of heirloom yellow, orange and green varieties. After a rough chop in the food processor, you cook them down low and slow with some sea salt, sugar, apple cider vinegar, lemon juice and other spices and seasonings.



The recipe was out of the new preserving book I purchased the other weekend. There are lots of recipes in here that will be good. I'm also excited because this past weekend I found out that a good friend of my parents have a son that lives up here in the Renton area and has a 10-acre farm. I'm going to head over there and see what he and his family raise. I plan to make canned tomatoes, tomato sauce, spaghetti sauce and salsa over the next several weeks.



A quick water bath process after the tomatoes have reduced to a thick consistency.



A few pints of homemade goodness to add to our food storage at home.