Tomato Jam

YUMMY TOMATO JAM RECIPE
Looking for a delicious way to use those last few tomatoes of the season?  Once you have tried this delicious tomato jam recipe and substituted using it instead of ketchup on everything you eat, you will probably not want to use ketchup again.  This jam has a bright fresh taste with overtones of rich spices and just the tiniest bit of heat to give it a certain zing!  After Olivia made it and gave me some to try, I couldn't resist making a batch myself.  It is super easy and oh so very good.

As the canning and gardening season come to an end, we take to the road to sample our favorite festival foods and enjoy the beautiful fall weather we are currently experiencing.  Below we are sharing a few highlights from one of our recent adventures.
-Nanette

Tomato Jam

Yield: Varies depending on the kind of tomato used, pan width and the finished thickness*

Ingredients

• 5 pounds tomatoes, finely chopped
• 3 1/2 cups sugar
• 10 tablespoons lime juice
• 4 tablespoons balsamic vinegar
• 2 teaspoons freshly grated ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon salt
• 1 tablespoon red chili flakes

Instructions

1. Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer** the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
2. When the jam has cooked down sufficiently, 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.
3. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

Highlights of Mississinewa 1812

This weekend we attended one of our favorite fall events, the re-enactment of the War of 1812 period.  It is held not too far away and takes place in a wooded area on the Missinewa River.  It is a sight to behold.  There are re-enactors from all over the United States and Canada who attend this wonderful three day long event.  You not only get to see battles played out before you, but you get to see how people, including Indians who sometimes have the scariest of war paint, lived during this historic period.

The whole thing is a feast for the eyes and the food purveyors make sure you don't go away hungry.

This shows one of the "fanciest" kitchen set ups in the 1812 camp.  The "stove" is built on a bed of sod and has handy places to hang your teapot and keep your utensils nearby.

I don't think this beautiful rooster got eaten during the weekend, but he certainly made a striking image with the sunlight shining on his handsome red comb.

This sign advertises just a few of the delectable offerings available to eat.  There were  also sweet potato pies, beignets, pork chops cooked over a fire pit, chicken and noodles, baked potatoes, and more.

The sights, the sounds, the smells, the weather, all made for a wonderful fall experience.  We hope you get an opportunity to enjoy similar events in your area.  The memories will keep you warm throughout the winter.

- Nanette