Tomato Jam (Doce de Tomate)

Tomato Jam (Doce de Tomate) - Andrea Meyers

It’s rich and complex, not your average tomato jam. The cinnamon and cloves spice it up, but the ruby port makes all the difference between an average jam and a memorable jam. It’s good by itself on toast, crackers, or baguette slices, and even better with sheep or goat cheese. The recipe comes from the… 

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Mint Apple Jelly

The mint bush continues to thrive, even with some killing frosts in the past two weeks, which just amazes me. Supposedly the plants grow best in wet soil with partial sunlight, though this bush has grown in a south-facing garden with full sun and has far exceeded my expectations. I have to trim it frequently… 

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Pickled Green Tomatoes

Pickled Green Tomatoes - Andrea Meyers

The more we grow our own food, the more I understand and appreciate farmers, especially how their lives can revolve around harvesting. As the cold temperatures creep in, I find myself pulled into the garden, collecting what is left of our summer herbs and vegetables, and then back into the kitchen as we preserve what… 

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Jalapeno Jelly

Jalapeno Jelly - Andrea Meyers

The jalapeño plant is holding its own in a jungle of grape tomatoes, bell peppers, and tomatillos. Even caged, the plants around it spread so much they lay over it, and most of the time I have to go under the deck to reach the spicy little gems. The plant is about three feet tall… 

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Home Canning (Boiling Water Method)

Home Canning (Boiling Water Method) - Andrea Meyers

Canning fruits and vegetables runs in my veins, though it took me many years to admit it. My paternal grandmother had an area in the basement where she kept all of her home-canned goods, including pickles, green beans, apple butter, tomatoes, tomato juice, jams, and jellies. My mother canned vegetables, jams, and jellies practically every… 

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