Spicy tomato jam

Spicy tomato jam (adapted from NY Times)

I started with this recipe, but resolved that next time I would reduce the amount of sugar, probably down to 3/4 cup. Also, I didn't use roma tomatoes (see the photo for the assortment I used). Finally, I used a pepper from the garden; it was mildly spicy. I wish I could remember the variety because it was so perfect for this recipe. I'd probably use a jalapeño in the future.

Part of why I love this recipe is that it is one of few tomato recipes that doesn't require you to peel or de-seed the tomatoes. Just chop and simmer.

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar (I'd reduce to 3/4 unless the tomatoes are really tart)
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. (I probably doubled the time, it was too watery at 1 hour.)

Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. I put mine in small jars and then froze it. It kept nicely for a year.

Plum Clafoutis

Plum Clafoutis (I think I was inspired by this and then tinkered alittle).

I recently had a blueberry clafoutis that was DELICIOUS and based on Julia Child's recipe, which was published in the NY Times recently. Next time, I will try Julia's recipe.

clementine cake

clementine cake (smitten kitchen)

4 to 5 clementines (about 375grams/slightly less than 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons (225 grams) sugar
2 1/3 cups (250 grams) ground almonds
1 heaping teaspoon baking powder

I made this over two years ago, so I don't remember how I tinkered with it (other than I am certain I did). Since it is from Smitten Kitchen, follow her instructions and you should be good. It is a great cake when you need something wheat-free.

Strawberry cake and radish butter

Lounge Lassie is better at posting than I am, clearly. Last summer I made both strawberry cake and radish butter - both of which were posted by Lounge Lassie, but not by me. Rather than create posts here, I'll just link.

Beer has been bottled!

Correction to last post. Apparently that was the stage just before bottling - which is just before letting it rest in the bottles for a few weeks.

Brewing beer

S has decided to make beer and mead this summer. I have no idea what stage of the process this is, but it is a pretty color, clear, and tasty.