Category Archives: Jellies and Marmalades

Sweet Ginger Love Tomato Jam

Did you know that that there is  a tomato called ‘Pomme d’Amour’ ? Literally it translates to  “love apple” Pomme d’Amour (French for “love apple”) is similar to these small-fruit tomatoes that were mostly grown for ornament; however, the mild, pinkish-red tomatoes are ideal for garden snacking, salads, and drying. Because they re so hard to find, we used Roma tomatoes for this love jam. Fragrant and delicious, this sweet jam is a favorite at tea time or for a romantic  breakfast in bed.



Ingredients (for 2-1/2 twelve ounce jars)

1-1/2 pounds Roma tomatoes, peeled, seeded and chopped
1 teaspoon powdered ginger
3-1/2 cups sugar

Measure into a large non reactive pot, discarding seeds and juice left on cutting board. Add sugar.

Stir in the ginger. Place pot on stove on high heat, stirring with a wooden spoon until the sugar is dissolved. Maintain a full boil until thick and clear . This takes about 20 minutes. Stir often to avoid burning during the last few minutes.

Remove from the heat, allow to stand a moment or two for scum to side and set, so it may be easily removed. Place in hot sterilized jars, cool slightly and seal with paraffin. Yields approximately 2-1/2 twelve ounce jars.

Orange Cranberry Relish

No Time? No cooking skills?  Try this simple Orange Cranberry relish! It’s a classic no cook recipe!

Ingredients: for 3 cups of relish

1 14 oz bag of fresh cranberries
2 oranges, washed , cut to pieces with skin on and seeds removed
1/2 cup sugar (or to taste)

In a food processor place the orange and pulse till slightly chopped ,add the cranberries and continue to pulse, add the sugar and pulse till well mixed. Test for desired sweetness, serve chilled or at room temperature. Enjoy!

Sweet & Spicy Tomato Glaze

This is sweet & spicy condiment that is great brushed on pork , turkey or chicken .
It is a dual purpose sauce that can be used while roasting or served with the roasted meat.
Just separate a portion to use exclusively for glazing to avoid possible contamination with raw meat present the rest with the final dish  and.. voila! lots of flavor layering!


  • 2 1/2 lbs plum tomatoes, peeled and coarsely chopped
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 2 Tbls fresh ginger
  • 1 Tbls butter
  • 1 cinnamon stick
  • 1/4 tps ground clove
  • 1/4 tps cayenne pepper
  • salt & pepper to taste
  • Melt the butter in a heavy saucepan, add the ginger and the garlic, stir for one minute. Add the vinegar and cinnamon, cook for another minute. Stir in the rest of the ingredients, reduce heat and let cook for 90 minutes. Let it cool, then remove the cinnamon stick. Serve the jam at room temperature.

    The glaze will keep for one week in the fridge, but we doubt there will be any leftover!

    Green Tomato Jam

    Well it’s the end of the season and we are left with tons and tons of little green tomatoes!  What to do with  all these green tomatoes? We could pickle them, make green tomato salsa, make fried green tomatoes or…JAM???? 

    Sure! we tried our regular recipes for tomato jam, hoping that with a little extra sugar they would work and found that we  ended up a green ketchup!  After several tries , we figured that by introducing some extra acidity from orange juice it was a true jam!  

    Try it with cheese and crackers or  on our spicy cornbread as an appetizer.   We also found out it gives and extra twist of flavor on turkey and duck! 


    For every 2 cups of quartered peeled tomatoes add:
    1 cup granulated sugar juice
    1 tsp cinnamon
    1tsp Tarragon

    Place green tomatoes in a non-reactive pot. Place over medium heat, add the orange juice and sugar.  Stir and  bring to a boil, stirring occasionally.  Once it has come to a full boil, reduce heat and simmer for 30 minutes, stirring occasionally with a wooden spoon or until most of the liquid has evaporated.  Remove from heat, then add the cinnamon and tarragon and stir. 
    Let cool and place in sterilized canning jars or serve at once. If using as turkey or duck glaze, prepare at least an hour before glazing time

    Red Raspberry And Tomato Jam

    It’s the end of the season, so that means the last of the tomato and raspberry crops are up for grabs. There so many salads, sauces, and preserves you can make!. In our quest for the unique, we blended berries, made tomato jams and tried something never done before: raspberries and tomatoes! and why not? after all tomatoes are fruits too!
     The result is so good! Serve it on toast and English muffins , then when your guests ask what kind of jam it is….say it’s an exclusive (and secret) gourmet blend you’ll have them begging for the recipe

    Best of all… it makes a an excellent reason to throw a tea party!

    Ingredients: (for two pint size jars)
    4 cups tomatoes, peeled and diced
    4 cups granulated sugar juice juice
    1 pint fresh red raspberries or 1 box frozen

    Place tomatoes in a non-reactive pot with the raspberries. Add orange juice and sugar. Place over medium heat and bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally with a wooden spoon.
    Let cool and place in sterilized canning jars.