Adventures in Canning: Tomato Jam

Maybe it's just me, but I find it sort of strange that the first jam I've ever made is tomato.  Honestly, I hadn't ever heard of such a thing until I was looking for ideas for preserving cherry tomatoes (since we have an overabundance this year).  I happened across the idea to make tomato jam, which was perfect since it doesn't require you to skin or de-seed the tomatoes (can you imagine trying to skin 5 lbs. of tiny tomatoes!?).  The skin and seeds actually add to the flavor and texture of the jam, too.  After researching the idea a bit, I came up with this recipe and I must say, it rocks!  Sweet and savory, tomatoey... but not too acidic.  I just can't wait to see all the fun recipes we will come up with using this jam!  I imagine it would be awesome on burgers, splendid on sandwiches, and divine on a biscuit or English muffin.  Only time will tell, but for now, here's how Mama makes it:

Tomato Jam

Ingredients:  (makes about 3-4 pints, depending on how long you cook it.  Mine made exactly 6 half-pint jars.)

- 5 lbs. tomatoes, chopped (I used a mix of small and large tomatoes)

- 2 1/2 c. sugar

- 1 c. brown sugar

- 1/3 c. apple cider vinegar

- 2 T. lemon juice

- 1 t. cinnamon

- 1/2 t. cloves

- 1 T. salt

- 1/2 T. red chili flakes (or more if you like it extra spicy)

- 1/2 t. cumin

Dutch Apple Pie (using homemade canned filling)

In preparation for my friend, Kinzie's wedding, I decided to test out a batch of my homemade canned pie filling.  I cannot believe how easy it was to make an apple pie when the filling's already made!  I feel much less anxious about making 12+ pies in a day, now.  Plus, I was excited to let the bride & groom-to-be taste it.  Win/win I'd say.  Pie for everyone!  Here's how Mama makes it:

Dutch Apple Pie

Ingredients:
- 1 pastry for 9" pie (I actually tested out a Marie Calendar's frozen one for this pie)
- 1 quart jar apple pie filling
- 1 c. flour
- 1/2 c. brown sugar
- 1/4 c. quick-cooking oats
- 6 T. butter, softened or slightly melted

Adventures in Canning: Homemade Apple Pie Filling

In preparation for a friend's wedding, I decided to try my hand at canning apple pie filling.  Having the filling ready to go will save me lots of time the week of the wedding when I'm making the pies.  Since we had an overabundance of apples from our trip to Stuckey Farm, I decided to double the recipe, so we'd have plenty of cinnamon apples on hand for Fall to use in pies, crisps, cobblers, and fruit braids.  Honestly, it was much less work to double the recipe now then to do all the work twice.  We ended up with 13 quart jars!  Now, I won't claim to be an expert at canning - in fact, I've only done it a few times.  But with a little help from Michael, it turned out just fine.  Here's how Mama makes it:

Homemade Apple Pie Filling

Ingredients: (for a double batch)

- 9 c. sugar

- 2 c. cornstarch

- 3 T. cinnamon

- 1 t. nutmeg

- 1 T. + 1 t. salt

- 20 c. water, divided

- 1/4 c. + 2 T. lemon

- 12 lbs. apples