Two days without work is one thing. Three days is something completely different, and 40+ jars of tomatoes and tomato sauce obviously were not going to be enough. It was time to finish up those tomatoes, time to experiment, and time to have a little fun.
First up were the elephant plums I bought at the farmers’ market on Saturday — they look beautiful and they have a wonderful summer-fall taste. After careful consideration, I decided to pair them with ginger, and I decided to wing it with the recipe because I really have not got a clue what elephant plums really are. (Edit: After a few internet investigations, I think they might actually be pluots, which are a plum apricot cross. If so, may I recommend pluots as a fruit to jam.)
I’ve had success with other fruits with a 4-3-2 mix (4 cups fruit, three cups sugar and juice of two lemons), so that was what I did, chopping the fruit and adding a half cup of chopped up candied ginger for a bit of a kick. I brought the mix up to a boil until it stopped foaming and let it boil for another 3 minutes or so until I thought I had a set. It’s a little runny, if truth be told, but nothing wrong with that.
And I think I consider this to be success — a glorious deep red jam with a little bit of a bite from the chewy ginger chunks. I think I should cut the sugar next time though. The ginger has sugar after all. It would be a little less of a jam.
From there things moved on at lightning pace as we processed the rest of the tomatoes and saving a few for a peach tomato salsa with a slightly-too-gentle kick. It was also a made up recipe of sorts, in that I took my favorite bits of two that I found online and hoped for the best.
5 cups chopped, peeled peaches (half were ripe, half less so)
3 cups chopped, peeled tomatoes
1 chopped, peeled apple
1 cup chopped onion
1 cup chopped red pepper
1 tbsp cumin
1 tsp sriracha (1-1/2 tsp would have been better)
1 cup cider vinegar
1 tbsp lemon juice
1 cup sugar (I used a mix of white and brown)
1/2 cup chopped cilantro
Mix all ingredients except the cilantro and simmer for 15 minutes or so until thick. Add cilantro, and bottle in hot jars. Water bath 15 minutes.