Shaye's Tomato Jam Recipe

... for when tomatoes are in abundance.

I remember the first time I had tomato jam. I was at the London Airport, killing a nine hour layover between Seattle and Pisa, Italy. Nine hours at the airport gives one plenty of time to eat, think, nap, and wander (and question traveling in the first place).

One of those very long, very boring nine hours were spent at a local British eatery. Most of my fellow eaters were having a normal breakfast. Stuart and I were still very much on Pacific Standard time and were painstakingly trying to convince our bodies that it was time for coffee and hash browns instead of wine and supper.

I ordered the full English to really kick my body into full Euro-gear.

I didn’t know what sort of magic this airport restaurant was slathering over their hash browns, but I was smitten. Enough tasting, enough process-of-elimination, and I figured it out…