Green Tomato Jam
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Green Tomato Jam
2 pounds green tomatoes
1/2 cup packed thinly sliced lemon (about 2 medium), reserve seeds
1 tablespoon grated crystallized ginger
1/2 cup water
2.5 cups sugar
The paler the tomatoes, the better the color of the jam will be. Even those
lightly streaked with pink will do. Core tomatoes and chop in a food
processor. Place prepared tomatoes, lemon slices, ginger, and water in a
wide 2-1/2 quart saucepan. Place lemon seeds in a metal tea ball or tie
loosely in two thicknesses of dampened cheesecloth and add to pan. Bring to
boil quickly. Adjust heat to boil steadily about 15 minutes, until tomatoes
and lemon peel are tender. Cool, cover, and let stand about 24 hours.
The next day, measure; you should have about 3-3/4 cups. Measure sugar into
a bowl, and place tomato mixture in the saucepan. Bring to boil quickly,
stirring to prevent sticking. Add sugar all at once, and continue stirring
until jam boils again.
Boil rapidly, stirring often during the last 10 to 15 minutes of cooking
to prevent sticking. It should take 30-35 minutes for the jam to thicken
enough so 1/4 teaspoon of it holds the shape after a minute or two on a
chilled plate in the coldest part of the refrigerator. Remove from heat
while testing. Ladle into hot, sterilized jars, seal, cool, and label. Let
stand 1 week for peel to mellow.
Makes about 3 cups
Variation: You can also make this jam with 2 pounds of cherry tomatoes,
cored and cooked whole. If you use cherry tomatoes, increase the water to 1
cup, cook the tomatoes and lemon slices, ginger, and water, covered, about
20 minutes in the first step, until the tomatoes and lemon peel are tender,
then proceed as in Green Tomato Jam. The yield runs closer to 4 to 5 cups.
If that is too much for your household, simply halve the ingredients.
List of Ingredients
Instructions
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