So, as is the norm around here, we were given a large bag of homegrown tomatoes. At first I was going to make spaghetti sauce. But then, I remembered the tomato jam I had at Rooster in St. Louis. I need that jam. NEED IT. So, I found a recipe here. I really hope it turns out okay. I’m nervous because it made more than she said it would and other recipes all appear to call for pectin. I put them in the fridge, hoping they set! If it works out, I will make more and they will be great Christmas presents!
EDIT: last week I emptied all of the jars into a pot and added a box of pectin. Two days later, my tomato jam was JAM. It’s a little too sweet, but not bad sweet. I have been eating it alongside creamy goat cheese with an egg scramble and it’s pretty damned good. It’s not what I tasted at Rooster, but I will get there!