All the HOMEGROWN food left in FOOD STORAGE (end of winter).

Here's all the homegrown food that's left in our food storage at the end of winter. Not included: the meat in the freezer which we are very grateful to have. Subscribe to our newsletter: shaye.substack...
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Tomato Jam
This is my secret weapon for winter breakfasts. It’s like a grown-up version of ketchup that is equally welcomed by all on top of crispy hashbrowns or alongside eggs. It has a beautiful greasy-spoon/diner vibe about it’s flavor that I simply adore - and I’m sure you will too. The recipe can easily be halved or even quartered to fit your needs.
10 pounds tomatoes
1 ½ pounds onion
2 tablespoons cumin
1 teaspoon ground clove
1 teaspoon red chili flakes
1 cup apple cider vinegar
4 cups honey
1. Process the tomatoes and onion in a food processor or blender until they’ve been chopped up very fine. Add them to a large stockpot. You may need to do this in batches.
2. To the stockpot, add in the cumin, clove, chili flakes, vinegar, and honey. Bring the mixture to a low-simmer, stirring as needed to combine.
3. Allow the mixture to simmer, uncovered, for about 2 hours (or until it’s overall volume has been reduced by ⅓). If you’d like an even thicker jam, you can allow it to simmer for longer - this will also concentrate the flavors further.
4. Carefully ladle the hot mixture into jam jars and put on a new, clean lid and band. Flip the jars of jam over on your counter and allow them to sit, undisturbed, for a day before flipping them over, removing the bands, and storing the jars away in your pantry. Alternatively, the hot jars of jam can be processed in a water canner for 20 minutes and allowed to seal accordingly.
Filmed and edited by Stuart Elliott
PO Box 369, Malaga, WA 98828
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