Food Preserving {Sweet & Spicy Tomato Jam}

I have been following Marisa's blog over at Food in Jars for a while now, and the funny thing is that I wasn't even a canner!!

Her pictures, recipes, and instructions are all fantastic. I knew canning was something I wanted to get into this year, in case our garden produced a ton of goodies, I surely wouldn't want to waste any. 

I actually took a canning class from her back in July in CT with my mother in law. It was a great class. We learned how to make a rhubarb chutney and it was fantastic. 

I also got a signed copy of her new book Food in Jars. 

The one crop of our that did very well in the garden was our tomatoes. We planed a variety called Gold Medal, which are extremely meaty yellow/fire red heirloom variety as well as a rockstar of a cherry tomato. 

Marisa's tomato jam recipe just sounded so good. I decided to go for it and make it.

After her class, her whole attitude and demeanor about canning put my mind at ease a little bit. I was so stressed about it because every recipe made me panic that I was going to kill someone. Seriously, take one of her classes if you can.

I followed her recipe pretty spot on, but my tomato variety was probably very different from hers. 

 

It was amazing. So far, I've had on both grilled cheese and brie. They were both phenomenal. Do it. You will not be sorry. The end product is a sweet and spicy autumn flavored jam. I can't praise it enough.

HOLLER.