One of my goals is to gain more confidence in the kitchen.
If you’re new to my blog, one of the first things you should know about me is that I’m not a perfectionist.
I just happen to like it when things go perfectly.
I’m not an alarmist either. So when I made tomato jam the other day, I didn’t think about botulism or accidentally poisoning my friends. My jam-filled jars weren’t going to shatter in a pot of boiling water, exploding magnificently in my face. And I never once thought about investing in a welder’s helmet. Or a beekeeper’s outfit (for deep frying: onion rings, chicken, Snickers bars, etc.).
I had to stop procrastinating. I had some beautiful tomatoes I bought at the farmers’ market and I had to do right by them.
So I began at the beginning. I read the “Ball Blue Book Guide to Preserving”. Set out the equipment and ingredients. Started chopping.
A few hours later, the tomatoes were cooking nicely on the stove. But wait – my jam looked more like soup! Oh, the horror!! I glanced at the recipe again and it didn’t mention covering the pot with a lid. Which I did. And I shouldn’t have. Doh!!
Another four and a half hours later, the tomatoes finally cooked down and I tried the hot water bath technique for the first time. The jars didn’t shatter. I still have my face and am not going to need plastic surgery (at least not for this reason)!!
Three and a half pounds of tomatoes and eights hours later:
All that work resulted in three, almost four, half-pint jars, two of which I’m planning to give away. Tasted pretty good, if I do say so myself. Kind of sweet, savory, tomatoey, jammy, and other yummy, nonsensical words.
I really hope I don’t poison my friends. If I do, I’ll try to write from prison. They allow free-writing time in there, don’t they? Maybe I can start a canning group! We’re jammin’, jammin’, and I hope they’ll like jammin’, too…