Fine Cooking (August/September 2014)
When we had Margie & Co. over for dinner earlier this summer, she showed up with a whole little goodie bag of food treats: eggs and produce from her own farm, some cured meats, a couple nice cheeses, and some lovely pickles and preserves.
One of the things she pulled out of her bag of tricks was a small jar of homemade tomato jam. "Actually," she said, "don't ever fool with tomato jam. It's not worth it. It just tastes like sugar."
Margie's cautionary words were ringing in our ears when we decided to try Fine Cooking's recipe for Summer Tomato Jam. We wanted to see for ourselves whether tomato jam would be a good way to make use of the abundant tomatoes in our area right now. So we went to the farmers market, bought a bunch of tomato "seconds" (you know, the ones that are slightly damaged or overripe) for about a buck a pound, and got to work.