Preserving the Summer Harvest
For the first time ever, Prosser Farm has an abundance of fresh tomatoes in mid-October. We’ve had a rare weather pattern of over 80 degrees earlier this month, allowing our fresh tomatoes to extend into late fall.
This is great news for our guests arriving next Saturday for a special multi-coursed menu featuring the best of our fall harvest.
We’re still pulling 200-300 pounds of tomatoes for our chefs in Seattle and they’ve been getting creative with ways to serve and preserve tomatoes for the late fall and winter. At Dahlia Lounge, Brock is making stewed tomatoes, at Cuoco and both Serious Pies, chefs Matt and Tony are making homemade tomato sauces for pastas and pizzas.
Here on Prosser Farm, Dev is making tomato confit, tomato powder, tomato sauce, tomato pickles, fermented green tomatoes, and tomato jam, and these will all be featured throughout the menu next Saturday, October 25th.
For all you folks missing the warmth of summer, we’ve got Dev’s tomato jam recipe below! You can use tomato jam to sprtiz up your BLT, mixed in with a goat cheese omelette, or as a topping to a chorizo and black bean fried rice! It makes for a slightly sweet, slightly tart savory jam.
Dev’s Last Harvest Tomato Jam
Dev used the yellow Goldies and a mix of red heirloom tomatoes. Heirlooms have more water content than other tomatoes so they will take longer to cook the liquid down.
2 quarts of pulp and liquid will yield 1 quart of jam (can be frozen)
Takes 6-8 hours
1. Core all of your tomatoes
2. Blanch tomatoes in boiling water. You don’t need to shock or cool them after, just leave them on a sheet tray and peel the skins off. (You don’t have to peel the skins, and most cooks don’t. Dev peeled them because it was more sanitary and the jam is meant to be shelf-stable.)
3. Chop and place tomatoes in blender. Pulse a few times until they’ve broken up slightly.
4. Place all of the pulp and liquid into a crock pot*. Place on high with the lid on and bring to a low boil.
5. Once it is boiling, add 1 cup sugar, 2 tablspoons salt, and any other spices you would like to add (Dev added red rocket chilis). Keep the lid off to allow for the liquid to evaporate.
6. Stir frequently, making sure to scrape the edges so the sugar does not burn. You don’t want to char it! Burnt sugar will add bitterness to your entire jam.
7. Cook down until the jam is the consistency you desire—you’ll want this to be fairly thick (and easy to spread). Cool and place in mason jars and refrigerate for storage.
Final tomato jam
*You can also do this stove top, though it takes much more diligence and attention to make sure it does not burn.
We can’t wait to showcase our tomatoes, eggplants, honeynut squash, baby romaine lettuces, and more next Saturday!