The end of Summer is upon us – some people I’m sure will be reminiscing about times at the beach or picnics and bbqs in the sun with friends, fruits and vegetables from their gardens and holidays. I am reminiscing about my travels to Germany, Spain, France, and great hikes in the Alps, along with some gorgeous produce in our local markets. This was for sure the year of apricots and berries en Suisse, and we enjoyed all of it that we could. But I’m not thinking back on Summer with too much sadness, for there is so much to look forward to in the coming Fall – the produce is far from done yet, instead there is just a new set of gorgeous food to enjoy – pruneaux, grapes and mushrooms, chestnuts, squash – I love seeing how all the foods cycle throughout the seasons. The markets provide endless fascination of inspiration and flavor.
Another thing I love about the coming Autumn? The sunsets are at a much more manageable hour of the day – a leisurely 7 am on the weekend and the entire Lac Léman (Lake Geneva) lights up in color.
It also means the sun will be setting sooner, and not too long from now we’ll be able to see gorgeous sunsets from the mountain tops (and still be able to make it back home on the trains!) – I think about our trip to the Jungfraujoch last New Years and get giddy with excitement
But really, I live for the sunrises. There’s just something so calm and soul filling about them – I love how the sky progresses through its own veritable symphony of colors in grand form every morning, without fail. Each one that I witness just fills my heart with joy.
The later sunrises full of color also remind me that the vineyards and trees will echo in kind soon… But I’m not totally giving up on Summer just yet. Those tomatoes still call to me, and in a moment I thought I could preserve Summer by turning some of the market abundance into a delicious sweet & sour tomato jam . Turns out preserving food means not devouring all the preserved food right after making it, ha. My husband and I turned 5 lbs. of tomatoes into 2 jars of jam, and within 3 weeks they were both gone. Apparently tomato jam works really well on eggs, on toast, on pasta, on meats, on fish, yeah pretty much everything.
So while Fall is just around the corner, I understand if you’re not quite ready to give up on Summer – maybe preserving Summer in a jar is a great way to keep the fond memories of the long days and warm weather – or maybe it’s just a tasty way to enjoy tomatoes. To me it’s perfect for both – for welcoming in the coming Autumn, and also to keep lingering memories of a long-lived Summer soon to be past.
Adapted from White on Rice Couple and Food in Jars
Prep Time: 5 min to chop everything
Total Time: About 2 hrsIngredients:
- 5 lbs. tomatoes, chopped
- 1 cup brown sugar
- 2 chipotles in adobo sauce, finely chopped
- 2 tsp. ground cumin
- 1 clove garlic, minced
- 2 tsp. cinnamon
- 1 tsp. coriander
- 1/4 cup white wine vinegar
- juice of 1 lime
- salt & pepper to taste
- your favorite fresh herbs to taste
- Add all the ingredients to a large pot and bring to a boil, then reduce to a simmer. Let simmer until everything comes together and starts to be like jam. (About 1.5 hrs)
- Fill the jam into jars and process according to your favorite canning methods.