Date: Week 7
It’s officially that time of year—the countdown to Christmas has begun! While most people are brainstorming gifts and decking their halls, I’m deep in my kitchen, surrounded by jars, spices, and a growing mountain of lids. This year, my canning escapades are pulling double duty as thoughtful, homemade gifts. Because honestly, who wouldn’t want to unwrap a shiny jar of something delicious? Move over, socks and scented candles—this is the season of preserved perfection!
This week’s project? Tomato jam. It’s kind of like chutney’s cooler cousin, but getting here was no small feat. Finding a good chutney recipe for canning turned out to be harder than finding matching socks on laundry day. After some fruitless searching (pun intended), I stumbled upon a tomato jam recipe on Blue Jean Chef, and it was the perfect base to work with.
Confidence in Canning: I’ve Leveled Up
Here’s the thing about canning: when I first started, I clung to recipes like a lifeline, terrified of upsetting the delicate pH balance and turning my jars into tiny science experiments. But now? I’ve learned enough to make adjustments without breaking a sweat. Thanks to my newfound confidence, I was able to tweak the recipe to better suit my taste without worrying about spoiling the preservation process. (Though I’ll admit, I double-checked the acidity level because botulism is not part of my holiday plans.)
The Good: Why This Recipe is a Keeper
Sweet and Savory Perfection: The balance of sugar and spices creates a jam that’s equally at home on a cheese board or a turkey sandwich.
Simple Ingredients: Nothing fancy or hard to find—just tomatoes, sugar, vinegar, and a handful of spices.
Quick to Make: Compared to some of the other canning adventures I’ve had, this one was a breeze!
It’s a great mix of flavors that feels special enough to gift but versatile enough that everyone can find a use for it. The only problem is keeping it on your shelf long enough to make it to Christmas!
The Not-So-Good: Tweaks I’d Make Next Time
As much as I loved this recipe, there were a couple of things I’d tweak:
Too Much Sugar: The jam leaned a little sweet for my taste. Next time, I’d cut back slightly on the sugar or experiment with a natural sweetener.
Consistency: While the flavor was spot on, the texture was a bit runnier than I prefer for a spread. I found I had to let it cook down longer.
Spice it Up: The spice profile was great, but I think a pinch of cayenne or smoked paprika would take it to the next level.
Conclusion: Jars Full of Joy
As I near the end of my canning journey, I can honestly say it’s been an incredible ride. From my first nervous attempts at jam to confidently adjusting recipes like this tomato jam, I’ve learned so much about the art of preserving. And the best part? These jars of goodness are perfect for gifting this Christmas. They’re thoughtful, unique, and way more fun than braving the mall.
Next week, I’ll keep the festive spirit alive by whipping up more gift-worthy recipes—think chutneys, salsas, and anything else that can be jarred with love. (And if it happens to pair well with a holiday charcuterie board, even better!)
Your Turn: Join the Canning Conversation!
Have you tried making or even received homemade food gifts before? What was your favorite or what would you want to try? Drop your ideas, tips, or feedback in the comments! Let’s swap stories and make this Christmas the most delicious one yet.
Hi Robin!
Excellent post! I enjoyed the good, bad, and ugly points of the recipe you followed. I will have to venture out and try Tomato Jam sometime! I have helped my mother make sugar cookies and other Christmas goodies for friends and family. Keep up the hardworking task of canning; you are doing fantastic!