In a Jam

     About now my cherry tomato porch plants are producing more fruits (yes, tomatoes are technically a fruit) than I can consume.  The Sweet 100 variety is aptly named!  But I have found a wonderful and creative way to use those diminutive ruby orbs by turning them into Tomato Jam.  It's a great condiment to have around and is versatile enough to slather on steaks, corn, toast or even a slice of scrapple in the morning!  Here's the recipe for you to try:

Tomato Jam

4 lbs cherry (or grape) tomatoes                       1 tsp salt

1 cup chopped fresh basil                                    1/2 tsp coriander

1 cup sweet onion, chopped                                1/4 tsp cumin

1/2 cup brown sugar                                           1/8cup cider vinegar

1 1/2 cups granulated sugar                              1/8 cup balsamic vinegar

                                                    juice of one lemon

     Cut the tomatoes in half (quarter them if larger).  Add all the ingredients into a non-stick pot and bring to a boil.  Reduce heat and simmer.  Cook the mixture until it reduces to a thick jam, making sure not to let it burn.  The cooking time varies depending on the amount of liquid in the variety of tomatoes used.  The finished product will be about 4 cups.  Ladle into glass jars and store in the refrigerator for up to 2 weeks.