This is the jam that started my love affair with canning. And, full disclosure, my desire to make jam stemmed from daydreaming about my Thanksgiving cheese plate.
Tomato jam? Really? I was surprised the complex flavors in this jam – like sweet caramelized sun dried tomatoes with a hint of spice and grassy basil. Read more about this new favorite.
This Cantaloupe Vanilla Jam was a revelation for several reasons. First, cantaloupe jam is unexpectedly amazing. Second, it’s a pleasant reminder that canning be quick – in under an hour you can go from whole fruit to an awesome jam that you can enjoy now (preferably on crusty French bread with goat cheese) or share later (if there’s any left).