Green Tomato Jam Recipe

Often made in the fall at the end of the harvest this recipe can also be made in the spring when the first green tomatoes appear.

Green tomato jam recipe. Green tomato jam is a delicious recipe and a useful way to take advantage of tomatoes that have not had time to ripen. Discard cinnamon sticks ladle the jam into. 1 day soaking ready in.

Mix the tomatoes with the sugar and lemon in a large casserole dish and set aside for 12 hours. Toss and leave in the refrigerator covered to macerate overnight. Add the lemon zest and juice cinnamon and allspice and salt well.

Combine tomato mixture and remaining ingredients in a large pot and cook over low heat until the tomatoes are translucent and the juices are thickened. Place the tomato pieces in a large nonreactive pot with a heavy bottom. So the past few years we have given a few away to friends then dumped the rest into the compost and called it a day.

We aren t big fans of that southern favorite fried green tomatoes. Zest the lemon and keep the zest refrigerated in a small bowl with a small amount of lemon juice to keep it hydrated. Remove from the heat.

From picking to potting follow our advice for a successful green tomato and lemon jam. Skim off any foam. 1 hour extra time.

Fill the jars previously boiled in hot water. Squeeze juice from the lemons then slice and cover with water for 24 hours. Process or blend into a puree.