Channel: The Elliott Homestead

Category: Film & Animation

Tags: the elliot homesteadshaye elliot

Description: Here's all the homegrown food that's left in our food storage at the end of winter. Not included: the meat in the freezer which we are very grateful to have. Subscribe to our newsletter: shaye.substack.com To enjoy the biodynamic, organic, small-vineyard grown wines that we do (natural wines with no added yeast, sugar, additives, or colors), click here: bit.ly/3mAqDNP Did you know that we teach people just like you how to cook whole-food, farm-fresh foods? cook.theelliotthomestead.com Shop affordable, fine-art prints here: shayeelliott.com Mentioned in the video: - Echinacea Tincture: youtube.com/watch?v=1HhxvjpjhlE&t=142s - Herbed Salts: youtube.com/watch?v=szuHTqkRt74&t=81s Tomato Jam This is my secret weapon for winter breakfasts. It’s like a grown-up version of ketchup that is equally welcomed by all on top of crispy hashbrowns or alongside eggs. It has a beautiful greasy-spoon/diner vibe about it’s flavor that I simply adore - and I’m sure you will too. The recipe can easily be halved or even quartered to fit your needs. 10 pounds tomatoes 1 ½ pounds onion 2 tablespoons cumin 1 teaspoon ground clove 1 teaspoon red chili flakes 1 cup apple cider vinegar 4 cups honey 1. Process the tomatoes and onion in a food processor or blender until they’ve been chopped up very fine. Add them to a large stockpot. You may need to do this in batches. 2. To the stockpot, add in the cumin, clove, chili flakes, vinegar, and honey. Bring the mixture to a low-simmer, stirring as needed to combine. 3. Allow the mixture to simmer, uncovered, for about 2 hours (or until it’s overall volume has been reduced by ⅓). If you’d like an even thicker jam, you can allow it to simmer for longer - this will also concentrate the flavors further. 4. Carefully ladle the hot mixture into jam jars and put on a new, clean lid and band. Flip the jars of jam over on your counter and allow them to sit, undisturbed, for a day before flipping them over, removing the bands, and storing the jars away in your pantry. Alternatively, the hot jars of jam can be processed in a water canner for 20 minutes and allowed to seal accordingly. Filmed and edited by Stuart Elliott PO Box 369, Malaga, WA 98828 BLOG: theelliotthomestead.com INSTAGRAM: @theelliotthome PODCAST: Homemaker Chic _____________________________ OUR BOOKS: 📚Welcome To The Farm: amzn.to/2mfgQdJ 📚Family Table: amzn.to/2DiF0Mt 📚Seasons at the Farm: amzn.to/2FudAsX 📚From Scratch: amzn.to/2p6KTYj ____________________________ CAMERA EQUIPMENT: 📷Camera: amzn.to/2HnocXd 📷Lens: amzn.to/2DlxhgE