I think today’s yellow tomato ginger jam may just be the strangest thing I’ve ever made. But I had to do something those with those green-to-yellow tomatoes that ended up indoors to escape the first Canadian frost. I made one small (but amazing) batch of yellow tomato sauce, but that barely made a dent in the collection. It was time for something different.

That led me to tomato jam, and while I’ve made sweet/tangy jammy concoctions with tomatoes before, including a tomato basil jam that won an instant 5-star rating, they weren’t real jams, to serve on toast for breakfast.

Let’s just say it’s interesting, although I am not sure it’s interesting enough to make again. The first thing you taste is ginger, followed by a sweet citrus tang, and then a distinct tomato aftertaste, which is curious rather than delicious. I can see this one with cheese rather than on…