(no subject)

[madbaker]

I am picking up a flat of San Marzano tomatoes (the non-copyrighted version of Romas) from our CSA farmer today to make into the coming year's supply of paste. Yes, it's probably more expensive than buying small cans. That's okay.

I'm also getting a flat of raspberries. This was a bit of an impulse purchase. I haven't made jam in a couple years - for one thing, we don't eat that much jam, so we've been working through our backlog of homemade as well as gifts. (Although we're fairly low now.) But homemade raspberry jam that isn't too sweet, and contains all the seeds... I couldn't resist the thought.

Comments

[serendipity17.livejournal.com]

Tomato sauce was my Monday project. I've got two pints in the freezer now, blanched/diced/stick blender'd/&reduced. Do you strain your paste for seeds/skins?

[madbaker.livejournal.com]

I peel them first. Cut off the tops, slice an x on the other end, then stick them in boiling water for 1 minute before putting them in ice water. The skin peels off with no muss.
I don't bother seeding, though. After 8 hours of slow reducing it tends not to be an issue.

[klwilliams.livejournal.com]

Mmmm...jam.

[tshuma]

That actually sounds like heaven to me, the raspberry jam, that is.

We made a little bit of plum jam and a *lot* of peach jam from our tree up front this year. I'm looking forward to making more next year, I'll probably go to a pick your own place and get enough to make it worth it.