2 lb. green tomatoes, cored & cut into 1/2" pieces. Reserve juices & seeds
1 1/3 c. sugar
2 medium lemons
pinch of salt
generous pinch of freshly ground black pepper
1 3" cinnamon stick broken
In glass bowl, toss tomato, juices and seeds and sugar. Lightly cover with plastic wrap and leave for 24 hours at room temperature.
Turn tomatoes into 4 qt. sauce pan. Scrub lemons and zest lemons into tomatoes. Cut away and discard white pith. Cut lemon flesh into small pieces, removing seeds. Stir into tomatoes with salt, pepper and cinnamon stick. Bring to boil, uncovered, over high heat. Reduce heat so jam cooks at moderate simmer. Simmer uncovered 40 minutes or until thermometer says 210 degrees Fahrenheit. You can also test this by spooning a little jam onto a chilled plate and seeing that it does not run. Do not overcook. Turn into a bowl to cool (or bottle immediately). Refrigerate or freeze. (I bottle this and turn it the jars upside down and they seal.)
Eat at room temperature for full flavor. You must savor--delicious!!
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1 month ago
6 comments:
Hooray! I'll try it. I could have sworn it had vinegar in it. It must have been the lemon juice with with tart tomatoes. I looked on the internet and the only green tomato jam recipes I could find had jello in them. Bleh.
I shouldn't bash it until I try it ... probably never.
It sounds delicious!
I'm not sure if this sounds all that great to me, but I have heard it is SO good. So, I'm going to have to try it one of these days! :)
SO fun to see you today. Thank you, thank you, thank you for all your help.
yum! does it taste like a fruit jam, or something more savory? i'm intrigued . . . i miss you.
Thank you! I can't wait to try it! I ended up bottling some pears the other day, and aside from one minor meltdown on my part, they came out well! :) You inspired me!
Oh Liz and Chi, it is good. The closest thing I can compare it to is marmalade (all the citrus) but better in my opinion.
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