Nutrition Facts
4 servings
4
Recipe for Green Tomato Jam
No Reviews
Discover my original recipe for green tomato jam, both surprising and delicious. Very easy to make, this economical recipe is perfect for creating sweet and savory spreads.
Ingredients
1 green tomatoes that start to turn white; otherwise, they will be too acidic.
2 Untreated lemons
1 clove vanilla
700 granulated sugar
Directions
1
Wash the tomatoes, cut them into pieces, and place them in a jam pot.
2
Wash the lemons and grate their zest using the coarse side of a grater. Squeeze their juice, and split the vanilla pod in half. Add to the tomatoes in the bowl along with the sugar.
3
Bring to a boil and stir well to dissolve the sugar. Continue cooking over medium heat for 30 to 40 minutes. To know when the jam is cooked, let a drop fall onto a plate that you have placed in the freezer for a while. Put it back in the freezer for about 1 minute, and when the jam wrinkles under the pressure of your finger, it is ready (push the jam with your finger).
4
To finish, remove the vanilla pod. Pour into sterilized jars and seal them while hot. Allow to cool and label the jars. Store in a cool place.
Ingredients
Ingredients
1 green tomatoes that start to turn white; otherwise, they will be too acidic.
2 Untreated lemons
1 clove vanilla
700 granulated sugar
Directions
Directions
1
Wash the tomatoes, cut them into pieces, and place them in a jam pot.
2
Wash the lemons and grate their zest using the coarse side of a grater. Squeeze their juice, and split the vanilla pod in half. Add to the tomatoes in the bowl along with the sugar.
3
Bring to a boil and stir well to dissolve the sugar. Continue cooking over medium heat for 30 to 40 minutes. To know when the jam is cooked, let a drop fall onto a plate that you have placed in the freezer for a while. Put it back in the freezer for about 1 minute, and when the jam wrinkles under the pressure of your finger, it is ready (push the jam with your finger).
4
To finish, remove the vanilla pod. Pour into sterilized jars and seal them while hot. Allow to cool and label the jars. Store in a cool place.
Notes
-
Deuxdemontmartre
For me, the recipe is good, but I added sugar (2.2 kg for 2.350 kg of fruit). Lemon and vanilla go well together and give a nice flavor to the whole. -
Sus-à-la-tomate
Personally, I just made it before finding this recipe. I added tangerine leaves, orange blossom water, a bit of mint, and green tea. We'll see how it turns out. At the same time, I made a few jars of "green tomato salad," which I'm more familiar with, prepared sweet and sour style! Everything is cooling down! A quick question, can the jam be eaten directly the next day or does it need to "ripen" a bit? -
Sika
Tested and approved! As for Jack, why so much bitterness? Recognizing your difficulties and trying to improve is certainly not a reason to change hobbies, but seeking advice can help you do better next time. I hope your spelling will be better in the future... because there is work to be done!!! -
amatxy
Excellent. A quick recipe to make and everyone enjoyed it. Just before the end of cooking, I passed the jam through a food mill, which removes the excess skins and seeds and gives the jam a nice creaminess. -
Marilou
In response to Nanou and Solan: For my part, I let it cook for 10 minutes to properly dissolve the sugar, and then I cook for 40 to 45 minutes over medium heat. (So in total 50 to 55 minutes) and the jam is not liquid at all. Excellent jam.
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