Uncategorized tomato jam

Published on September 13th, 2011 | by Becky Striepe

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We’re Jammin’: Jam Recipe Roundup

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tomato jamCan you believe that summer is almost over? I’m trying to cherish the lazy days, warm weather, and bounty of summer produce. Of course, you can make that summer fruit last into the winter by preserving the harvest with some jam recipes! Here are some tasty ones to get you going:

And in case you need some jams to get you in the spirit (get it?), this is the song that gets into my head whenever I think about jam recipes:

Laugh if you want, but I dare you to make jam without singing this as you stir.

So spill it, fellow jam-enthusiasts! What’s your favorite summer jam recipe?

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About the Author

My name is Becky Striepe (rhymes with “sleepy”), and I am a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. My mission is to make vegan food and crafts accessible to everyone!. If you like my work, you can also find me on Twitter, Facebook, and .



  • http://thelocalcook.com Wendy (The Local Cook)
    • http://importantmedia.org/members/beckyanne/ Becky Striepe

      That hot pepper jelly sounds fabulous!

  • http://www.littleseedfarm.com Sweetbreads

    Thanks for sharing – I’m going to give that tomato jam recipe a go tonight!

    A few weeks ago I made up a little jam that I’ve been loving on everything possible (so insanely good with cheese, especially melted!). New Mexican green chile jam with honey – I’m naming it Sweet Heat :) There’s no added pectin and I used honey instead of sugar to give it a smokier sweetness.

    1. clean 1 ½ cups of roasted green chiles and roughly chop (a mezzaluna is perfect)
    2. sweat one large yellow onion, chopped in 1tbs butter until clear then add chile
    3. add ¾ cups honey and ½ cups apple cider vinegar and simmer for 30 min – until thick and slightly carmelized
    4. spoon into sterilized jars and can in hot water bath
    or
    store in the refrigerator in a sealed glass container for up to 2 months

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