However, when I went to make a homemade lasagne the other day and realized I had no tomato sauce whatsoever in my house, I knew it was time to stir up a small batch of my homegrown, homemade tomato jam. Even if winter is not quite here yet. Thank the Lord.
The recipe varies depending on what I have available, but here's what I tossed in this time:
1 each green & orange bell pepper
3 banana peppers
1 handful each basil & oregano leaves
4 sprigs thyme
3 cloves garlic
1 medium onion
1/2 cup brown sugar
1t garlic salt
I like to do things quick and easy!
Once the jam is finished, you can either freeze it in ziplock bags or can it. It holds up well both ways, so take your pick. And be sure to sample a bite first...you might end up eating the whole batch right there and won't even need to preserve it!
I'm speaking from experience...
I have no regrets.