Green Tomato Jam

About

Brenda Gantt

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

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

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the stem ginger, then pour the jam into hot, sterilized jars and seal.

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