TONIA NEALEY
  • Home
  • Yoga
    • Embodied Glow
    • Yoga Private Sessions & Classes >
      • Request for Private Yoga
    • Aroma Flow 101
    • Yoga and Body Image >
      • My YBI Journey
    • Yoga blog posts
  • doTERRA
    • Our Glowing Community Values
    • A Life That Glows - Community Resources
    • Oil Blog Posts >
      • Oil Usage and Tips
      • Health & Beauty DIY
    • Glowing Business Resources
    • Outschool Perfumery Kit
  • Blog
  • Meet Tonia
    • Contact
  • Home
  • Yoga
    • Embodied Glow
    • Yoga Private Sessions & Classes >
      • Request for Private Yoga
    • Aroma Flow 101
    • Yoga and Body Image >
      • My YBI Journey
    • Yoga blog posts
  • doTERRA
    • Our Glowing Community Values
    • A Life That Glows - Community Resources
    • Oil Blog Posts >
      • Oil Usage and Tips
      • Health & Beauty DIY
    • Glowing Business Resources
    • Outschool Perfumery Kit
  • Blog
  • Meet Tonia
    • Contact

What's your jam? 

10/10/2015

0 Comments

 
About two years ago one my best friends sent me a recipe for jam that blew me away. I've known Q since we were in kindergarten and she never ceases to amaze me with her creativity and her heart, whether on a canvas, through donating her hair, or what she puts in a jam jar. I thought of her today and this jam since I've got some tomatoes sitting on my kitchen windowsill and wanted to share it. 

To quote her e-mail, "Start thinking of jam with cheese on crackers... jam on a deli meat sandwich... jam in egg breakfast burrito... jam glaze on sauteed potatoes... oh yes, this IS the holy grail of savory jams!" 

I couldn't agree more

Now, most gardeners in the Midwest have long since harvested their tomatoes, but for some reason, here in Colorado it still gets to the high 80's by midday...in October. Perhaps this is not normal, but we have only recently moved here, so I'm not sure. But it means that I'm still picking tomatoes off the vines the former owners left us. Which is great because it means I get to make this jam. And this jam is my JAM!

Consider your cookware when you cook with acidic foods like tomatoes. Some pans are reactive and others are not. 
A reactive pan is one that contains metals that might interact with certain foods. Aluminum, cast iron, and unlined copper are examples of reactive metals. Pans made of these materials conduct heat very well. However, avoid cooking acidic foods in pans like these, as the metal can alter the color and flavor of the dish.

Stainless steel and tin (including tin-lined copper) are examples of nonreactive metals. You can use these pans for all kinds of foods, though you may not get the heat conductivity of copper or cast iron.


Picture
courtesy of sweets.seriouseats.com
​Spicy, savory tomato jam
** recipe adapted from http://foodinjars.com/2010/09/tomato-jam/**

Yield: Varies depending on the kind of tomato used, pan width and the finished thickness

Ingredients

  • 5 pounds tomatoes, finely chopped
  • 3 1/2 cups sugar
  • 8 tablespoons lime juice
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon salt
  • 1 tablespoon red chili flakes
  • You can also substitute the fresh ginger for dried (you'll need more) or for ginger essential oil (about a drop, 2 if you really like ginger)​

Instructions
  1. Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat. ​
  2. When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes. 
  3. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
  4.  If canning is not your thing, and it's not mine, just freeze the jars with plastic wrap over top and put real lids on after frozen. Easy peasy lemon squeezy!

This jam takes a grilled cheese sandwich to a whole other level, not gonna lie. Try it, you'll love it and thank me and Q for it. I promise. Now get cooking! Then tell me how you used it :)

0 Comments



Leave a Reply.

      Get all the glowing updates right to your inbox!

    Subscribe
    Picture

    Welcome!

    I'm Tonia, a Midwesterner transplanted to Colorado. I'm a mom of two lovely littles,  a yoga instructor, DIY-er, teacher, stay at home mom, and a doTERRA Wellness Advocate.  I blog about a little bit of all of these and everything in between!

    Picture
    Are you looking for natural health options, but don't know where to start? Book a 1-on-1 appointment with me! We'll spend about 30 minutes getting to know your health goals and concerns, learn a bit about doTERRA, and go over the most commonly used oils that meet your needs. You don't have to buy anything, but if you see something you like, of course I can help you!

    Book an appointment with Tonia Nealey using Setmore

    Categories

    All
    Mindset
    Thought Work
    Yoga
    Yoga Off The Mat
    Yoga Philosophy

    Archives

    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    January 2019
    November 2018
    October 2018
    September 2018
    August 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    May 2017
    April 2017
    February 2017
    January 2017
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015