The canning season is starting to wind down, but there’s still plenty to preserve if you’ve got a mind to do it. Case in point is the small batch tomato jam I demonstrated in my regular Facebook live broadcast (first and third Monday of the month at 9 pm ET/6 pm PT!).
I used the bones of the Orange Tomato and Smoked Paprika Jam recipe from Preserving by the Pint, but you can also use the recipe for Smoky Spicy Skillet Tomato Jam. Either of these recipes works just as well with small grocery store tomatoes as they do with vine ripened summer tomatoes.
If you want to watch the livestream, I’ve embedded the broadcast after the jump.