11:00:00 PM
My visit with my mom has been brief and have not had any time to do canning together.  I made sure that mom got a box to take home of stuff in my canning closet; a couple of my marmalade's, bread and butter pickles, and applesauce. I keep forgetting to make ½ pint jars of all of my canning recipes to store for when she visits. Because she is by herself in the house she doesn’t go through a pint of anything before it goes bad. I will also work on some ¼ pint jars for those special recipes I know she will love.

I have been working on some ideas for this weekends canning. I will be spending the day going out with my hubby on his one Saturday off this month. We have been wanting to go to a local farm up near Foxen Canyon road called Classic Organic Farm & Market. The owners have been organically farming since 1971. We are so excited its spring and want to soak up as much local gardening information as we can. 

Now I have to say the recipe I found on "ShowFood Chef" has got me excited about the prospect of spring tomatoes and the amazing jam that she created. I try to post only recipes I have made but this is one exception. I know this will be the first one to make when my first tomatoes come from my garden. Here is the fantastic picture and recipe.  Thank you Chef Cathy!


1 lb. Garden fresh tomatoes (peeled, cored and chopped)
12 oz. sugar
1 lime (juice and zest)
1 Tbls. fresh ginger zested
1 whole Jalapeno (minced)
1 tsp each: cumin, black pepper and cinnamon
1 tsp. salt

Combine all ingredients in a deep saucepan. Cook on low until the sugar dissolves, stirring often.
Bring to a boil on Med., continue to stir, for several minutes.
Increase heat and boil until temp reaches 220F or check for jam set with a chilled plate (a dollop should have a little rise to it, and leave a space when you drag your finger through it).

Fill sterilized jars, leaving 1/2 inch headspace for food expansion. Seal immediately, and hot water bath for 10 minutes. Remove, carefully, and leave for 12-24 hours without moving. Label and store in a cool, dry place.
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