Green Tomato Jam

Traditionally, green tomatoes would get made into chutney, jars of which still proudly line up for a rosette in the produce tent at village and country fairs but you could make this golden jam instead. Lemons add zing to the indisputably ‘green’, herbaceous flavor of the tomatoes, making a fresh preserve ideal for brightening a winter slice of toast.
Cooking Time
45

Ingredients

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  • g green tomatoes, washed and halved
  •   Unwaxed lemons
  • g caster sugar

  • 1

    Step 1

    Preheat the oven to 100°C/210ºF. Wash and dry your jars and lids thoroughly and put the jars into the oven to sterilise.
  • 2

    Step 2

    Use a teaspoon to scoop out the seedy innards of the tomato halves and put them into a jelly bag or piece of fine muslin. Finely chop the tomato flesh by hand or in a food processor and put into a large pan.
  • 3

    Step 3

    Zest the lemons into the pan, then squeeze the juice into a measuring jug. Add the squeezed-out lemon halves to the jelly bag, tie up the top and add it to the pan.
  • 4

    Step 4

    Top up the juice in the jug with water to give a total volume of 1.2 litres/2 pints and add the liquid to the pan. Bring to a simmer over a medium heat and cook gently, stirring regularly, for about 45 minutes, until the tomato flesh is soft.
  • 5

    Step 5

    Squeeze as much liquid as possible from the jelly bag back into the pan (wear clean rubber gloves to protect your hands), then discard the contents of the bag.
  • 6

    Step 6

    Add the sugar to the pan, stirring constantly until it is dissolved, then turn the heat to high and bring the jam to the boil. Boil rapidly until it reaches the setting point. Test this by putting a teaspoonful on a cold plate. If the jam is ready, once cool, the surface will wrinkle up when pushed gently.
  • 7

    Step 7

    Remove the pan from the heat and the jars from the oven. Scoop out and discard any scum that’s formed on the surface (this is just impurities in the sugar), then ladle the jam into the warm jars and screw on the lids.
  • 8

    Step 8

    Once cool, label and store in a cool, dark and dry place; it will keep for a year or more.

Ingredients

  • 1200 g green tomatoes, washed and halved
  • 5 Unwaxed lemons
  • 1000 g caster sugar

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