Along with the 13 pounds of green tomatoes we harvested last weekend, we got some nice ripe, red tomatoes, too.
I decided I am going to make tomato jam, using this recipe from the Pomona Pectin website. I'll buy through the internet, since it's not sold by any retailer nearby.
No jalapenos, though, I will substitute some roasted bell peppers, we have a few left in the garden ripening in the final days of warmth we have here in Flyover Country.
DISCLAIMER: I am in NO way associated with Pomona Pectin...I decided to try it since it allows low sugar canning.