Last night I made tomato jam. And even though incredible aromas filled my entire apartment, I think I need to take my own advice next time and avoid evening canning. See, the recipe calls for allowing the tomato mixture to simmer for 1 to 1.5 hours, in order for it to get all sticky and jammy. And after 1.5 hours, I stirred my mixture and thought to myself, “Well…it isn’t quite thick enough, but it has been an hour and a half, and I am tired, so I’ll go for it.” Then, I packed the jars (mostly tiny jars and a few half pints) with a ladle. I think a slotted spoon might have been a better idea, in order to create a stickier jam. (The strawberry-balsamic jam recipe that I love uses a slotted spoon, and separates the gooey bits from the thinner syrup.)
All that said, I am excited to try this, and am hoping that the water bath/cooling time has helped a bit with the congealing. And in the future? I’ll start this in the morning, so that my tiredness is not a factor in deciding when my jam is jammy.
I haven’t tasted this stuff yet, but I’m guessing it is amazing. I had a pint or two leftover, due to the small size of the jars I had handy, so I tucked that into the fridge. Planning to spread it on toast with some goat cheese for breakfast…I’ll report back.