Smoky Paprika Tomato Jam…

Brynwood Needleworks - Eight Pounds of Chopped Tomatoes

Sunday was a productive day. Lawn mowed, and then I chopped eight pounds of beautiful Roma tomatoes (grown in Shelley’s and my gardens) to make a double batch of Smoky Paprika Tomato Jam. (The recipe is in Marisa McClellan’s “Preserving By The Pint” cookbook.)

I made this recipe last year, and had to do it again. It’s a simple recipe, calling for tomatoes, lemon juice, apple cider vinegar, salt, sugar, ground ginger, red pepper flakes and (optional cayenne pepper, which I leave out). 

Brynwood Needleworks - Five Hours Later

Once all the ingredients are well mixed in the pot, they go on the stove to cook down to a jam consistency. The recipe calls for 45 minutes, single batch, cooked in a metal pan. As mine was a double batch, I used my jam pot, and it took five hours to cook down. Her recipe calls for cherry tomatoes, so I’m figuring our Romas accounted for the increased juice/cooking time. 

Brynwood Needleworks - Three Jars of Smoky Paprika Tomato Jam

I managed to fill three pint jars and then processed them in a fifteen minute water bath. The farmhouse smelled great, and now we have homemade barbecue sauce or a tasty topping for hamburgers, brats, hot dogs, or anything you’d like to have a smoky barbecue flavor.
Tag will be back tomorrow, and I’ll see you again Wednesday. It’s going to be a busy week. After coffee, I’ll be off and running. See you later…