I've been busy! With all the leftover tomatoes -- red and green --- and chili peppers that suffered through those horrible days of rain. (There were also a couple of eggplants). They weren't in the best shape, still ... useable. So I made lots of jam: Red tomato jam, green tomato jam and green tomato, dried fruit and apple chutney.

We eat these all sorts of ways: with cheese and crackers, with cheese for grilled cheese, alongside grilled burgers or steak, just as-is on a cracker. Add some to vegetables. Use your imagination. This stuff is delicious and useful.

Green Tomato Jam

2 pounds green tomatoes, chopped
2 small chili peppers, deseeded and chopped
2 cups sugar
1 small lime, sliced
1 cinnamon stick
2 teaspoons chopped fresh ginger
6 whole cloves

Place the chopped tomatoes and peppers in a food processor and process until the vegetables are very finely chopped. Place the vegetables in a saucepan. Add the sugar, lime slices, cinnamon stick, ginger and cloves and mix to distribute the ingredients. Bring the mixture to a boil over high heat. Lower the heat to low and cook for about 2 hours, stirring occasionally, or until the mixture is thick and jam like.

Makes about 2 cups