Any Jam Makers or Home Canners Out There?

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I make two very different kinds:

  1. the famous Amy’s Tomato Jam from foodinjars. This I eat with cheese and crackers or hummus and crackers. Many people enjoy it as a sandwich condiment, served alongside roasted veg, or on meatloaf.

  2. the traditional “tomato butter” of my youth, which is simply tomato jam (deskinned tomatoes + sugar. I don’t have a recipe so I use something between 2:1 and 3:1.) This I eat for breakfast on toast or English muffins.

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