This is funny, because I was the kid who never wanted peanut butter and jelly sandwiches – straight up peanut butter for me. This is also funny because I’ve always said I could never can anything because I was intimidated by day-long efforts for a few jars of product, scared about the prospect of exploding jars, and terrified by the chance that I might poison my friends and family if everything didn’t go exactly as it should.
But a recipe in the latest Canal House Cooking for tomato jam was too unusual not to try, and made the process of actually preserving the goods seem straight-forward and oh-so-doable. Thanks to that confidence booster and a handy and cheap buy-this-with-that offer from Amazon.com, and I had everything I needed to make my first batch of jam. It was a huge success (though I’m having a hard time convincing anyone other than myself that tomato jam is the perfect thing to have with a salty cheese or with some kind of porky thing. Really, it is!) It was much easier than I thought, and the perky little “pop” that those mason jars make as they cool and seal is incredibly satisfying – kind of like a gold star for a food geek.