I came into a lot of green tomatoes this year as the frost approached. There’s no sense leaving them on the plant once a frost is on its way, so Clare and I and the neighbors picked all we had still on the vine and now I have the charge of making them taste good in jars. I’ve got about ten pounds.

Ok.

There are several recipes from Ferber, but they all sounded kinda wierd. 

Green Tomato and Cinnamon?

Green Tomato and Apples and Orange?

Green Tomato and Pumpkin?

Green Tomato and Veal Kidneys?

Ok, I made that last one up, but ew, right?

So, I decided to try Green Tomato and Ginger.

And then, as I was cooking, I was smelling the preserves and I thought to myself, “Hmm.. this smells great, I smells kinda like apple cider.”

Apple cider you say? Well, that was enough to convince me to cut up some Honeycrisp I bought at an orchard last week and toss ’em in the pot.

I like the end result. It’s got a nice smell and flavor and I really like the color. The tomatoes got much darker as they cooked.

Here’s the method.

Wash tomatoes.

Cut tomatoes into wedges and mix with an equal amount of sugar and juice of a lemon.  

Let macerate overnight. Bring to a boil the next day and return to fridge overnight.

The next day (day three by now), add medium dice apples and return to a boil.

Simmer and reduce until you achieve the desired set.

Here’s my end result:

Ok, here’s the next thing. 

I only used half the tomatoes and I’m needing to get going on the second half and I want your input.

So, vote for one of the two options below and I’ll make the winner:

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Hey folks, it’s been awhile since I wrote a post, but I’m back.

I’ve been hard at work getting things going to sell this delicious jams. I’m currently looking around for commercial kitchen space to rent. But, once I’m done with that and I get my food processor’s license, I should be in pretty good shape to start selling things.

I might even get things to market before the holidays. We’ll see…

The name for these tasty little treats is going to be quince & apple. Here’s the proposed logo:

But, in the midst of doing all this I have found time to make one jam that I really liked: Seckel Pears with Honey and Ginger.

I’ve always loved Seckels the best of all the pears because of their size, texture and flavor. They’re tiny, so they’re adorable. They’re more firm than Bartletts, but less so than Boscs. And, they have a strong pear flavor which carries some spice notes along for good measure.

So, I thought this recipe would be really good, with the honey and the ginger playing off of the Seckels’ spice overtones.

The method for this recipe is really quite simple.

Peel the pears (this is really annoying, just as a heads up).

Then, you cut ’em up, mix ’em with sugar, honey and grated fresh ginger, bring them to a simmer and put them in the fridge over night in a ceramic bowl with a parchment lid. The next day, you bring them mix to a simmer and add apple jelly for pectin content.

Simmer, reduce and can.

Here’s the final result:

Also, I wanted to thank another blogger at Straight from the Farm who put up a really nice post about my Ground Cherry Chamomile Jam and I wanted to congratulate another reader, Kathryn, who adapted the recipe to win second place in her local CSA recipe contest.

Go team david matthew readers!