Usually thought of as an ingredient for chutney, green tomatoes were once popular for jam making but have somehow fallen from favor. This recipe will prove that a fashion revival is due. The lemon peel and stem ginger work well here to produce a candied jam with a fabulous color.
Makes about 2 cups
INGREDIENTS
- juice and finely pared zest of 1 small lemon
- 1 pound green tomatoes, finely chopped
- 1⅝ cups sugar
- 2 pieces of stem ginger, about 1 inch in diameter, finely sliced
INSTRUCTIONS
- Place the lemon zest in a pan with just enough water to cover it and simmer for about 1 hour until soft. Drain the zest, discarding the liquid.
- Place the tomatoes and lemon juice in a bowl with the sugar and leave overnight for the sugar to soak up some of the juices from the fruit.
- Next day, pour the contents of the bowl into a preserving pan and add the zest. Stir over a low heat until the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point. Skim if necessary.
- Stir in the stem ginger, then pour the jam into hot, sterilized jars and seal.



