Recipe: jennie’s tomato jam
Autumn arrived in the mountains this weekend despite the hot temperatures down on the flats. I am absolutely fine with this. There are so many pluses to this time of year! There are signs that the leaves have begun to turn. Actually, the leaves are about a week early which seems to be the schedule for all plants this season (some fruits were up to a month early). It’s just a few rogue branches as more than 99% of the aspens around here are still green, but this is how it all starts.
and there it is (iphone)
Kaweah is digging the cool down too, because it means we don’t have to walk her before sunrise or after sunset anymore (summer is just too hot for this old dog). She enjoys leisurely strolls at all times of the day now and it shows in her springy step.
on the move! (iphone)
The other day, Jeremy and I dropped by Salto Coffee Works (in our little mountain town of Nederland) to find the outdoor fireplace in use with many a happy local gathered around it. We were there to grab a quick bite and to say hi to our friends from Pica’s in Boulder, who were running a pop-up at Salto, serving tacos on the patio while a bluegrass band performed inside.
trent prepares our pork belly tacos
a lovely evening with pica’s taqueria and salto coffee works
keeping warm at the fireplace
little paloma digs on the chips and guac!
Knowing Trent was going to be there, I brought some goodies from my kitchen to share with him and Zoey, including some tomato jam I had just made. Having heard so many raves about Jennie’s sweet and savory tomato jam from mutual friends over the years, I couldn’t wait to get my hands on several pounds of tomato seconds and find the time to try it! This is the magical time when vegetable harvests are in full swing down on the flats, but it’s chilly enough up at my house that spending hours cooking jam and canning it feels cozy rather than oppressively hot. Zoey later wrote to say she loved the jam, but couldn’t find the recipe on the blog. Well, that’s because I hadn’t blogged it yet – but here it is for Zoey and for the rest of you! This is a heavenly, delightful jam that you will want to both covet for yourself and share with your friends and family and probably even strangers.
onions, green apples, sugar, brown sugar, cider vinegar, tomatoes, lemon, spices, salt
As I mentioned when I first started jamming/canning earlier this summer, I am I big fan of seconds. I swung by Cure Organic Farm in Boulder last week to see what tomatoes I could get from their farm stand. I walked away with 15 pounds of tomato seconds – some bruised, most imperfect, all of them fantastically sweet, ripe, and wonderful. $1.75 a pound for luscious, organic tomatoes? Did I mention that I went back to purchase another 77 pounds? Yep, I did that.
all chopped up
**Jump for more butter**