Tomato Jam

There are lots of tomatoes in our house right now.  Between the CSA, our garden and the kind neighbours' garden, we are overflowing.  This recipe is a clever one because it can be put together very quickly and with little effort.  No peeling of tomato skins or removal of seeds and you can literally use whatever variety you have on hand.  Seconds at a market would be perfect for this.  We enjoyed it slathered on baguettes and with crackers and cheese.  I'm planning to enjoy it with some vegetable curry and meatloaf as well.  It's quite versatile and incredibly tasty.  Sweet and savoury with a nice bit of heat it's the perfect condiment to have in your fridge.

 The source of the recipe is one of my all time favourite blogs, in jennies kitchen.  Her recipe uses two types of sugar, which I've replaced with dates in an effort to make it a little healthier.  If you haven't read her site before, I recommend you do.  Not long ago, it was a wonderful place to go for inspired recipes and antics of her lovely family.  It still is all those things, but much of that changed about a year ago when her husband died and left behind two little girls and herself.  She is an absolute inspiration to all of us about letting the small things go and enjoying each day. 

Whenever I read her soul wrenching posts, it makes me quickly appreciate the beautiful life I have with my spouse and children.  Reading a widow's thoughts and struggles is also an excellent reminder for me to consider my own mom and her journey.  While she was not left with young children to raise, she is still very much a widow and the solitary walk she is on, just as painful.  It is good for me to take moments to think about loss, about moving on and the very difficult way each person gets there.  Enjoy each day, each moment, each meal.

Tomato Jam

adapted from in jennies kitchen

4 cups chopped tomatoes
1/2 cup chopped red onion
1 cup chopped dates
1 tsp salt
1/2 tsp ground coriander
1/4 tsp cumin
1 Tbsp fresh cilantro chopped
1/2 small red pepper
1/4 cup cider vinegar
juice of one lemon (almost 1/4 cup)
1/2 cup chopped tart apple

Put all ingredients in a large pot.  Bring to a boil and then reduce heat to a simmer.  Cook with the lid off until thickened, stirring often to avoid burning. Transfer to glass jars and store in fridge for up to two weeks.