From Zone 4 Magazine: Orange Tomato Jam with Smoked Paprika

sungold

This recipe is from the latest issue of Zone 4 Magazine, where I found a great article on Marisa McClellan’s Preserving by the Pint. Sungold tomatoes are delicious and wildly productive (read: a lot!) I thought it would be a good recipe to make/share. The addition of smoked paprika is brilliant!

Orange Tomato Jam with Smoked Paprika
Ingredients

12 cups chopped orange tomatoes
2 1/2 cups sugar
1/2 cup lemon juice
1/4 cup apple cider vinegar
1 tablespoon salt
1 tablespoon red chili flakes
2 teaspoons freshly grated ginger
2 teaspoons smoked paprika
1/2 teaspoon cayenne
Instructions

Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, gently boil the jam until it reduces to a sticky, jammy mess. Cooking at a fairly rapid pace, it should take about an hour of cooking.
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.

When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

Wine cups. You want several.

Callirhoe involucrata
Callirhoe involucrata

Wine cups are a wonderful, waterwise/drought tolerant, colorful, plant for any garden in Mountain States. Heck, for any garden! I found my original plants at a Fred Meyer ?store in Boise. They can be mail ordered from High Country Gardens, as well. They started blooming in May, and are still going strong. I cut them back by about a foot, and did so twice this season. It keeps them from getting to straggly. Harvest the fully mature seeds and scatter them wherever you’d like to add some bang bang color to your garden.

Botanical name: callirhoe involucrata
Color: hot pink
Size: 6 inches tall by 6 feet wide
Perennial that gently reseeds.

Rockin’ the garden in the heat of summer.

There are a handful of plants that are working hard right now, and by that I mean, lookin’ good in the garden. Hell, even I don’t look good in the garden. We’ve had a month of days over 95, and several of those popped above 100. And then some.So, while most of us are just holding on and surviving the heat, a few seem to relish it. Here’s a quickie run down:

Lilium Henryi: Lily henry


Sedum Matrona and the fantastic Blue Grama grass (buteloa gracillis)
Sedum Matrona: for richer color, larger blossoms with Blue Grama grass ( GWWW  Photo)

Blue Oat Grass: blue oat grass

Agastache ‘Shades of Orange'” I can actually hear the hummingbirds zipping around to feed on this. agastache_aurantiaca_shades_orange_lg

The hotter the better for hardy hibiscus: Lord Baltimore, a tried and true tropical looking thing. Botanical named Hibiscus moscheutos, this hottie does well anywhere in our region, Zones 4-10. Flowers are sensational and up to 10 inches across. Plants are big, so give them room, 5 feet tall and as wide.

Thinking out loud here, the blue oat grass would look awesome paired up with the towering Henry’s lily, and the Shades of Orange would be another excellent choice in that grouping. A colorful, drought tolerant, sun loving, can-take-the-heat-combo.

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