Since I had never made Tomato Jam before this season, I started with recipes from Andrea Myers and the NY Times. Personally, I prefer Andrea’s recipe for flavor and to make and can the jam, but the NY Times recipe gave me ideas.

After making 2 batches of variations of the linked recipes, I started to want something different, and at the same time was wondering what to do with the Green Zebras I picked. I remembered the mention of ginger and thought it would be a great combination with the bright flavor of these tomatoes, so I got to work.

This recipe yields 5-6 8oz canned jars. Don’t let canning be a barrier for trying this. Essentially, it is equal parts sugar and peeled, seeded tomatoes (I prefer a little less sugar as seen below), plus the remaining ingredients to taste preferences. If you don’t want to make candied ginger, it can be found at your local market. An unprocessed jar or two can be made and kept refrigerated for a week or more, if it isn’t eaten up before then.

Ingredients:

* 5 C. ripe Green Zebra (or other green varietal heirloom tomato), peeled, seeded and cut into large pieces
* 4 1/2 C. Sugar
* 1 C. Crystallized (Candied) Ginger, finely chopped
* 1 Cinnamon Stick
* Lemon zest from 2 medium lemons, removed with a vegetable peeler

Directions:

Combine the tomatoes, sugar, ginger, cinnamon and zest in a 5 to 8 quart saucepan*

Bring to a boil over high heat, skimming any foam that accumulates on top. Lower heat to medium-low and simmer, stirring occasionally. Stir more frequently as the jam thickens, simmering approximately 1 hour.

If you are canning, while the jam cooks, sterilize the jars and rings in the canning pot. When the jam is ready, ladle some of the boiling water into a small bowl and put the lids in to soften the rubber.

To test the jam to see if it’s ready, put a small plate or bowl in the freezer for about 10 minutes, then dollop a spoonful of jam on top and put in the refrigerator for 2 minutes. If it gels, it’s ready.

Once the jam is ready, remove from heat and discard the cinnamon stick and lemon zest.

Using the jar lifter or tongs, remove the jars from the water, keeping the water boiling. Using the wide-mouth funnel, carefully ladle the hot jam into the jars and leave 1/4-inch of room at the top. Wipe the rims clean with a damp cloth, place the lids on top, and screw on the bands until finger tight.

Lower the jars back into the pot and make sure they are covered by at least an inch of water. Once the water returns to a boil, process in the water bath for 5 minutes.

Transfer the jars to a heat resistant surface and let cool completely, undisturbed. When the jars seal properly, you will hear a distinctive “ping”, or you can test by touch (once cool) to be sure the lids are fully depressed. If they did not seal properly, refrigerate and use within 1-2 weeks. Properly sealed and processed jam will store for up to 1 year in a cool, dark place.

Refrigerate after opening.

Notes:

*I like to use a larger pan, as it has more surface area to the heat source and cooks down more efficiently.

If you’re interested in learning more about canning, PickYourOwn.com has a good tutorial.

Really though, it is my understanding that my Great Grandmother was a lovely woman.

Here is an example of assuming all cooks know what used to be considered basic skills. I’ve removed the mystery, and added some butter, for no other reason than that is how I am accustomed to making a white sauce:

Ingredients:

* 1 qt Milk
* 1/3-1/2 C Flour
* 2 Tbsp Butter* (not included in original recipe)
* 1 lb Tillamook (Cheddar) Cheese, diced
* 1 lb cooked Macaroni

Directions:

In a heavy saucepan, melt butter over low heat and blend flour into the melted butter. Slowly add milk, mixing as you go to avoid lumps. Continue cooking slowly until smooth and thickened.

Place cooked, drained macaroni in a 13x9x2 Pyrex dish and pour the white sauce mixture over noodles. Add cheese cubes and stir gently to distribute. Place uncovered in a 350 degree oven. After 10-15 minutes, gently stir to distribute melted cheese, then let cook an additional 15-20 minutes.

Total cooking time 30 minutes.

Notes:

I like to stay true to these recipes, but often there are lessons learned in trying them. I’d say overall this is a pretty good recipe. If you like more lively macaroni and cheese, I would suggest incorporating an additional type of cheese to add complexity. I found the lack of salt and/or pepper notable. I will definitely be including the next time I make it. Also, I left mine in the oven longer, until bits of the top started browning.

I wonder what she would think of cooking in 2010. Is it much different today than in 1994?

Here’s how:
Ingredients:

• 1/2  pound fresh ginger root
• 3 cups water
• 1/2  pound granulated sugar

Directions:

Line a half sheet pan with  Parchment Paper.Peel the ginger root and slice into 1/8-inch thick slices using a sharp knife.  Leave as ‘coins’ or, cut into smaller pieces depending on how you are going to use it.  In the photo below I had cut the coins into small strips.

Place into a 4-quart saucepan, add water and cover and cook for 30 minutes over medium-high heat.

Transfer the ginger to a colander to drain over a heat resistant bowl to reserve the liquid.

Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup of the reserved water to the pan and add the sugar.  Cook over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, with a wooden spoon or silicon spatula until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Watch carefully, as when it starts to crystallize, it  happens very quickly

Transfer the ginger immediately to the prepared pan and spread to separate the individual pieces using utensils, as the ginger will be hot.   Once completely cool, store in an airtight container for up to a month.

Make the most of this recipe by using everything.  The remainder of the reserved water from cooking the ginger can be filtered through a coffee type filter and then used as a base to make iced tea, or add sugar and boil down to a ginger syrup.

The excess sugar that falls from the ginger or that can be scraped from the pan, can be used in a variety of ways.  Add to a favorite recipe in place of regular sugar or to add to hot tea or baked goods for a bit of ginger sweetness.