When most people think of preserving tomatoes, they think of canning either straight tomatoes or a simple spaghetti sauce. I will be doing that late on but right now I am exploring tomato as a fruit and making a tomato jam. Tomato jams can apparently be either sweet or savory. I am going for a savory one my first one.
I am using local heirloom tomatoes in this jam and it is taking awhile to cook down but that is fine with me. I had about 4 pounds of tomatoes so I adjusted the acid aka the vinegar a bit and added more. I kept the amount of sugar the same though. The key to being able to can this jam is having enough acids in it. I do plan to try another savory tomato jam plus one or two sweet tomato jams as well. And later on, I will be getting together with a friend and learning to pressure can so I can have some just plain simple pints of tomatoes to enjoy all winter long.