Soaking some apple wood in apple juice while the oven heats up. Halved the tomatoes, quartered a shallot,cut up an apple, splash o Balsamic a plop of brown sugar sea salt pepper and a rangy handful of creeping thyme from the garden. All in a pyrex.
Drain the apple juice soaked chips and got my lil smokie on the bottom of oven with pyrex on lowest rack. And...the oven door shuts. 25 min. Til its all brown bubbly hot mess.
ok here we are at hot bubbly mess in the pyrex. The house is filled with apple wood smoke. cough cough choke ...blechhhhh ahhhhh I love it. The dog smells like a camp fire so as you see in my insane close up of molten hot tomatoes n apples, the caramelization on the edges and broken down nature of it all is telling you its gonna be a good night in Jam town.  |
 She surrendered to fifteen minutes in the pan with some apple cider vinegar, some more sugar and dose of sea salt. 220 takes forever to get to but oh so needed to get that perfect jam consistency. Patience Grasshopper it will pay off in grand ways. so I only yielded one vintage pint canning jar plus enough to bribe Boy Racer to wrangle the chickens tonight. I need to tweek this recipe for certain so I'm not telling you yet all the details. Its a tad lack luster in the smoke department. I need to let it play Fire House a bit longer. I think more shallot would be nice balance and get the sugars right. Now don't get me wrong it rocks and I'm gonna be macking on Chevre dipped in this elixir of Love Apple goodness for awhile. It just can be better and this was a very cool Canary in the coal mine experiment. So awesome that a gift from a neighbor(thank you DJ xoxo)has gotten me on a Dexters Lab afternoon on this much too temperate Sunday in May up here on the Ghetto Vineyard. |
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