Canning and Preserving

Well I dont know about you guys but I finally gave in to a mountain of ripe tomatoes from the garden. Spent day one making a huge pot of sauce and day two putting it up. Does anyone else can (bottle for UK) or put up preserves. Would love to share recipes!!!!!!

Tomato Walnut Jam

This is great with chicken or meat and makes a great spread for sandwiches

2 pds (1kg) firm ripe tomatoes, sliced
4 cups (2pds or 1kg) white granulated sugar
Juice of 2 lemons
Zest of 1 lemon
1/2 cup (2oz or 60g) chopped walnuts

Place tomatoes in a large bowl and cover with sugar. Place a dishcloth over the bowl and leave to stand overnight. The next day transfer the contents of bowl to a jam pan or large wide saucepan and bring mixture to a boil. Add the lemon juice and the zest. Reduce heat slightly to a slow boil and cook until jam reaches setting point...about 30 minutes. Stir in the walnuts and cook for 2 minutes. Remove the jam from the heat and let stand for another 10 minutes. Stir well again and ladle the jam into sterilized jars and place in hot water canner for 25 minutes. The jam should mature for 1 month for the best flavor and should be stored in the refridgerator once the jar is opened.

yields about 4 to 6 cups