Tomato Jam with Thyme

I did this post last week, though I thought I did.  But no one saw it, so I knew something was up.  In the meantime I upgraded to the premium plan so my site is now  As I was doing that I asked about this post.  Turns out I created a site page instead of a blog post!  Doh.  Hopefully now I can get this back on track.  🙂

I am really regretting removing our air conditioners.  Granted, it’s nice to have a longer growing season this year, but man, the humidity needs to go!  While we don’t like it the tomatoes seem to love this.  Which means we have to be creative is preserving all that goodness!

One of our favourite restaurants has a really good charcuterie plate and they very often have tomato jam as part of it.  It’s something my husband regularly orders there and he asked if I could make some tomato jam at home.  No idea how they make theirs but here is my version.

Tomato Jam 1 2017

I have to say, prepping the tomatoes is a messy endeavor.  But it needs to be done.  Cut the tops off the tomatoes and then cut a cross into the bottom.  Prep 2 1/2lbs/40ozs of tomatoes for this jam.

Tomato Jam 2 2017

Blanch each tomato for about 30 seconds in boiling water.

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Remove and set aside to cool.  Or you can dip in cold water.  I just let them cool.  Doesn’t take too long.  Remove the skins.

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Then it gets really messy!  Remove the seeds and coarsely chop up the tomatoes and add to a saucepan.  Add a couple of tablespoons of lemon juice and a big handful of fresh thyme.  I chopped up the thyme finely as I didn’t want large bits of herb in the jam.  Bring the mixture to a simmer.  Because I didn’t want a high sugar jam I just added 1 cup/8oz of sugar to start.

Tomato Jam 5 2017

Mix well and keep simmering.  I also use low sugar pectin to help thicken the jam.  I didn’t want to mask the flavour of the tomato with too much sugar.  I add a bit of the pectin at the time.  Hard to remove it if you go too far!

Tomato Jam 6 2017

This is really good with cheese and would be good with bread and butter.  It’s a nice alternative to the usual berry jam.  A reminder of summer when the cooler decides to finally arrive.



Can You Stand the Heat? Hot Pepper Jelly Coming Right Up!

I had a fabulous day with my husband in the kitchen.  Every once in awhile we’ll just make a bunch of stuff which means good things for upcoming posts!  The first thing we made was hot pepper jelly.  It’s that time of year where our peppers are bursting with hot and sweet.  And it is also a jelly that is very easy and fast to make.

The recipe calls for mostly sweet peppers but as this is supposed to be hot pepper jelly I ignore that and just make sure I have 4 cups total of peppers.  The guide I use came from  It only called for 1/4 cup of hot peppers!  You have to have some zing in this.

Hot pepper jelly 1 2013

I grabbed poblano, hot wax, and jalapeno peppers as well as a few bell peppers.  I chopped them and then let them drain for a bit.  You don’t want this overly watery.

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In a saucepan add the peppers, 1 cup apple cider vinegar, and 1.5 oz of pectin.  As you cook this if you need more pectin add a bit more.  I found this amount to work for these peppers.

Hot pepper jelly 3 2013

Stir well then bring to a simmer.  I have it simmer while the water for the jars is coming to a boil.  It allows the flavours of the peppers to come out nicely.

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Bring it to a boil then add 5 cups of sugar.  Sounds like an insane amount doesn’t it.  But it works.  But because of all the sugar I definitely want some heat to come through with the hot peppers.

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Keep stirring as the sugar blends in.  Then bring it to a boil for about a minute or so.

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Can in the jars after you sterelise them.  Then boil for 5 minutes.  Allow to cool.

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It is lovely on some nice aged cheddar.

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Enjoy!  🙂