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A little sweet, a little tart, and entirely delicious, this Early Girl tomato jam is adapted from a recipe by Blue Chair Fruit founder Rachel Saunders.

Source: The Martha Stewart Show, October 2010
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  • MS10678690
    15 JUL, 2014
    I'm going to try this on the weekend... also I agree with the review below me..... no where does the recipe promote or mention oven-processing. Some people need to calm down and read carefully before commenting and scaring everyone.
    Reply
  • MS10015212
    15 JUL, 2014
    looks yummy! I have 24lbs. tomatoes sitting here right now & I 'm doing this today! FOR THOSE OF YOU WHO HAVE POSTED ABOUT DANGERS OF OVEN PROCESSING: Where in the world did you get the idea that this recipe calls for OVEN PROCESSING?? IT says to put Finished Jam ( after hot water bath canning) on a rack IN A Baking Pan with sides. meaning: ON THE COUNTER, PUT BAKING PAN W/ RACK IN IT, THEN PUT JARS ON RACK to cool. You put them on baking sheet in case one breaks or leaks for easy cleanup.
    Reply
  • VicinSea
    12 JAN, 2011
    I want to remind everyone that oven canning IS NOT RECOMMENDED--EVER! 1) Ovens do not heat evenly. 2) Modern lids are not made to be heated in a dry environment. 3) Jars can explode when exposed to the temperature change of opening the oven door. Never use your oven to process glass canning jars!
    Reply
  • hmbailey
    12 JAN, 2011
    Processing jars in the oven is DANGEROUS!!! Th temperature of the food inside the jar has to get hot enough to kill the harmful bacteria - and the jars can actually EXPLODE!! I cannot believe the carelessness and lack of usable instruction here. Hopefully no one will have to pay the price. Check this National Center for Home Food Preservation website if you want actual instruction: http://www.uga.edu/nchfp/questions/FAQ_canning.html#7
    Reply
  • seashellweddings
    8 OCT, 2010
    From what I'm seeing there are two options given. One can pick and choose which method they prefer. I just ordered her book, and cant wait to try some recipes. How fun!
    Reply
  • SafetyFirst
    7 OCT, 2010
    I am shocked that the Oven Canning method is being shown as an option. There is a difference between steam heat and dry heat which is why the USDA has not recommended this method for at least two decades.
    Reply
  • PSUMartin
    7 OCT, 2010
    Oven canning is not recommended. Please use proper canning techniques which can be found at in the USDA canning book or at www.foodsafety.psu.edu.
    Reply

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