Sweet and Spicy Tomato Jam

Today I harvested beans, broccoli, eggplant, jalapeno peppers, leeks, more (and it looks like the last of the) tomatoes. I also did some garden clean-up.

In addition to getting some tomatoes and eggplant dehydrating, I made a batch of a Sweet and Spicy Tomato Jam. Of all the tomato jams I've made this year, I think I'm happiest with this one and may make another batch with the remaining fruit.  I adapted a recipe I had jotted down from heavens' know where. In any event, here's how I did it:

Sweet and Spicy Tomato Jam

9 pounds of tomatoes of random ripeness, randomly chopped
3 onions
1.5 cups brown sugar
3 cups white cane sugar
2.5 sea salt
2 teaspoons cumin powder
1.5 teaspoons crushed coriander seed
.75 cup apple cider vinegar
Juice of 3 lemons

I combined everything in a heavy-bottom pot, brought it to the boil uncovered, then simmered it, uncovered, to a jam consistency, stirring often. This took over three hours, but it heated my little hut and smelled divine.

When ready I packed it into sterilized pint jars and processed for 15 minutes in hot-water bath.

This made not quite six pints, so we'll use the less-filled jar first … and I'll be adjusting this recipe so I can get a full seven pints.

That's what I made today. Peace.