I have nostalgia for simple tomato jam, too. When I was a kid, and my mother made lots of jams (also bread-and-butter pickles), she made it at my dad’s request; he had had it growing up in Wisconsin in the '40s and '50s.
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Thank you!
Looking that up I found this one, which in addition to tomatoes, sugar, ginger and vinegar , also has onions, and other spices.
That sounds more like a chuiney.
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Ahh! There’s an idea! Then maybe some chilies are in order!
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I’ve seen lots of recipes with ginger and stuff. Pretty sure I experimented with some myself. But around here, tomato jam is plain- tomatoes and sugar, and if you are me, lemon juice for appropriate acidity to can.
(The tomatoes are peeled first.)
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Once. Disaster. IMHO blueberries are best processed as a jam.
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Noted! But I gotta ask: what happened?
As a side note: I made blueberry liqueur one year, packing them in sugar, vodka, and a bit of brandy. It worked fine, but the drink was too sweet for my taste. I did enjoy the spiked and spent berries, however, after after straining.
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Have you ever pickled bluebs?
No, I haven’t. Is it a thing?
ETA: a quick google search assures me it is a thing. I have pickled cherries, and liked the results. I’ll research the BB - thanks!
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They all rose to the top, liquid below. Crazy.
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Yeah, fruit float can be difficult to overcome.
I make mine with lemon zest and a cinnamon stick…its in high demand as the blueberry pie liqueur
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For starters, I tried a savory-leaning pickled BB:
The tasting sample, which pickled only overnight, is tasty and - as advertised - blueberry forward. I imagine the sample jar will be even better in a few weeks (long after the BB are gone).
I also hope to try this week a sweeter version:
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Dang, now I might have to make some!
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Well, I made the sweetened version of the pickled blueberries and after an initial, uncured taste the verdict is in - winner! This is really delicious straight out of the pot. I’m anxious to see how it tastes in a few weeks, but I think the rave reviews are justified. It could be served with savory or sweet.
I did not water-bath can, but will hold it as a fridge pickle. If you wade through some of the reviews, at least one person mentions the canning process results in a thinner sauce (burst berries, I suppose). Also, I think All Recipes confirms in a separate magazine article that this one works as a fridge pickle. The half recipe I made (2x12-oz. jars + sample jar) will not last long in our house.
My only thought about the recipe is the sauce is just barely enough. Next time (and there will be a next time but only next year) I think I’ll slog through the math and increase it by 25% (or 50% for ease of calculation?) - if there’s any excess syrup, it could easily be applied to other dishes.
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i’m so tickled to hear this. they sound delicious.
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Any thoughts about “canning” this Hyderababi tomato chutney?. If not, how about freezing?
I’d be concerned that the acidity might not be high enough to can safely. While the recipe does give the option of starting with canned tomatoes, there is no additional acid or other preservatives (eg salt) in a quantity significant enough to make me comfortable with canning for shelf stability. Refrigerator storage to consume within a couple of weeks should be fine, and freezing for up to a year with minimal quality loss will likely be ok, too. The most concerning additional ingredient, at least to me, is the garlic, which can harbor botulinum toxins.
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Thank you! Just what I needed! I can’t seem to make it reduce right in larger quantities anyway.
Speaking of pickled fruit, these refrigerator pickled peaches are delicious (and I should make them again, now that freestone peaches are coming into season here).
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