The story of this tomato jam will be short today. In a last-ditch attempt to rest this wrist situation (hard to do when so much of life requires at least a small degree of use of the dominant hand) I have a new brace that immobilizes my thumb, have tied my right arm to my body with a scarf, and am painstakingly hunt-and-pecking this post with my left hand. Which process is making me realize/regret the reality of my overly wordy blogstyle.
SAD.
Upshot is that you’ll have to have to fill in the details here with your imagination, which will likely result in a more interesting version anyway. Short version: a group of ladies met in Buffalo to make jam.
My tomatoes. To peel, boil for a minute then cool and pull skin off.
Another Blue Chair recipe = this book so far is infallible.
Filling. This jam is deep, bright, fruity, and mace-y (adjectives fail me.) The flavor evolves beautifully as it cooks. No added pectin, fyi.
Three food-loving cats in house!
Got to harvest a bag of hops from J’s lovely garden…
…as well as these rose hips, which I should be processing right now but might freeze until I gain more function and/or figure out what to do with them. Suggestions?
Not pictured: brandied cherries, Korean-style zucchini pancakes, and the garden itself. I host next month’s gathering. Which is rumored to involve fondue.
Rosehips! You can use rosehips in your homebrew: add them as a part of the boil. I know that Brooklyn Brew Shop has a recipe for a rose blonde.