 |
| Awaiting Harvest |
When I researched
Tamarillo, or Tree Tomato (
Cyphomandra betacea) for
this post, and later, to put a fact sheet together for the plant sale, when I started about 16 plants from seed, I came across this
simple recipe for Tamarillo jam, and made a mental note to try it the next time I had enough fruit to harvest.
 |
| Ready to Pick |
 |
| Washed and Ready to be Peeled |
The recipe calls for 3/4 cup sugar, and 1 teaspoon lemon juice, for every cup of peeled and chopped fruit. Peeling was easy enough, using the same process as is used to peel the skins of tomatoes or peaches - drop them in boiling water for a minute or so, move to an ice bath, then peel off the skin.
 |
| Pulp Strained with Sugar Added |
I then cooked them down with an apple to add some
natural pectins, strained it through a
foley mill, added the sugar and cooked for 50 minutes or so, until it
gelled.
 |
| Six 1/2 Pints for the Pantry^ |
Pretty good results. I plan to offer it, along with the black raspberry and strawberry jams I made when I serve breakfast for guests at the B&B. I expect it to be a conversation starter, as well.
 |
| We Need Homes |
I have 5 left from the ones that didn't sell at the plant sale and garden tour.
 |
| Enjoying the Leftovers |
The birds enjoyed the seeds and stuff that I emptied from the foley mill.
