Tomatoes are tricky things. If it's not warm enough, they won't ripen. And if a frost happens to hit, they pretty much roll over and die. So, with this cooler weather, I had bunches of tiny green cherry tomatoes on my bushes, and not much hope for them. I mean, I do love fried green tomatoes but that battering, dipping, rolling and frying is a lot of work for tomato slices that are only an inch in diameter. My middle child, the adventurous eater and tomato snatcher, grabbed a green tomato and popped it in her mouth...and then immediately started spitting it out all over and racing for something else to get the taste out. So naturally, I had to try it too. They are pretty gross. Bitter, astringent, a little sour, but not in a good way. But then it came to me...currants, some gooseberries, things like that have those qualities too, and they make amazing jams and jellies.
I mean, what can go wrong with dumping a ton of sugar on something and cooking it down until it's a sticky, delicious mess?
