While I did not plant anything this year, last years Sun Gold cherry tomatoes decided to take over and replant themselves. They are coming ripe now, and I just found myself with 3/4 of a pound of cute little fruit sitting on the counter. As I am not much for raw tomatoes and the wife is in the south of France for the next week I thought that I would cook them up somehow. That is not a lot to work with so I decided to try a little tomato jam.
After a bit of browsing I settled on Mark Bittman's rendition as it had the least sugar and seemed to most straight forward. The first thing that I did was reduce the amount of sugar further and switch unrefined muscobado for the white stuff. Reducing the amount of sugar made some room for some basalmic vinegar, for another flavor boost. I ground the cumin, cloves and some SE Asian cinnamon with a mortar and pestle along with a chile pepper thar was dried from the garden a few years ago. This is starting to taste promising, butt I have another idea that I can not shake- a sort-of-relative gave me a jar of Apple Pie flavored Moonshine back in April, and I am sorely tempted to add a glug to the mix!
What do you think? Insanity? Guilding the Lilly? A rational choice?