The makings of a great tomato basil jam. Makes a killer summer bbq appetizer!
Welcome to the August Tigress Can Jam, topic: TOMATOES!!
By now, most of you know that I am participating in a year-long canning group hosted by Tigress over at Tigress in a Jam. The rules are simple. Each month, someone picks an ingredient, and everyone has a few weeks to create something with that ingredient, can it using a water bath canner, and post it on their blogs. Here’s the run down of the past seven months:
January: Citrus- I made blood orange port marmalade
February: Carrots- I made a gajar ki chutney with caramelized shallots
March: Alliums- I made an onion, apple ale relish
April: Herbs- I made a strawberry rhubarb rosemary jam
May: Rhubarb- I made a spiced rhubarb jam June:
Berries- I made my famous Chinese 5 spice pickled cherries
July: Cucurbits- I made 5 different pickles and relishes: spicy garlic dill cucumber slices, bread and butta cucumber slices, bbq zucchini relish, spicy garlic dill cucumber relish, and Indian cucumber relish
And here we are in August. I have been dying to make this since the herb challenge, but tomatoes weren’t in season back then. Now they are, and here it is: my tomato basil jam. Not only is it delicious on its own, but it makes the perfect easy bbq appetizer- just top a cracker with your favorite cheese (I used goat cheese and marinated mozzarella) and finish with the tomato basil jam. The combination of salty and sweet is ridiculously addictive and perfect to awaken the taste buds for the rest of a kick-ass bbq.
More food porn and the recipe after the jump. Read the rest of this entry »
Which is awesome. But I’m such a weather wimp, that is actually a bit nippy for me.
