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    Home » Condiments and Sauces » Green Tomato Jam -An Unusual Recipe!

    Green Tomato Jam -An Unusual Recipe!

    September 30, 2019 , Updated October 22, 2021 Maria 18 Comments

    Jump to Recipe
    Green tomato jam is part of a simple cheese board surrounded by lemons and green tomatoes.

    This green Tomato Jam recipe is for anyone that wonders what to make with those end-of-season green tomatoes. Make this preserve today and enjoy it throughout the winter.  Such a great addition to cheese boards!

    A close up of tomato jam on a marble board surrounded by cheese and bread.

    Have you ever wondered what to do with green tomatoes?

    If you think tomatoes and jam do not belong in the same sentence, I understand. I felt the same way until I tried this unusual jam recipe.

    If you’ve followed my blog over the years, you know that I love to make fruit jams, jellies, and jars of fruit butter. In the past, I’ve shared this wonderful recipe for strawberry jam and this easy recipe for concord grape jelly. 

    To be honest, the first time I saw this recipe, I was more than a little intrigued. 

    I’ve never thought about preserving green tomatoes.

    I decided to try it out and share my results with all of you.

    Green tomatoes in a bowl and on a counter.

    Green tomato jam ingredients

    • Green tomatoes! No surprise here. Specifically, we are using tomatoes that did not have a chance to ripen. In other words, unripe red tomatoes.
    • Sugar. An essential ingredient in most jam recipes. You can read all about it here.
    • Lemon. By using the whole lemon, we are maximizing taste.
    • Honey. A little goes a long way in contributing a very distinct kind of sweetness.
    • Water. Required to get the whole process started.

    As far as accessories are concerned, we need a cutting board and a sharp knife to cut the tomatoes and the lemon. We also need a large, heavy-bottomed pot, a wooden spoon and a few jam jars to store our jam.

    A kitchen scale also comes in handy to weigh the exact amount of tomatoes we need to make these tomato preserves. 

    Are you ready to start slicing some green tomatoes?

    Instructions

    Green tomatoes being sliced on a wooden board to make green tomato jam.

    Let’s begin by preparing the tomatoes. We need about two pounds. Rinse and pat them dry with a tea towel. Remove the core and slice about a half-inch thick. Place the tomato slices in a large pot. 

    Next, we are going to use just half an organic lemon for our two pounds of tomatoes. Remove the zest and cut it into thin julienne strips. Then, slice the same half lemon into one-quarter-inch thick slices. 

    Sliced green tomatoes being mixed together in a pot.

    Add the lemon slices and zest to the pot along with the 2 cups of granulated sugar, 2 tablespoons of honey and 1 cup of water. 

    An overhead shot of a pot of green tomato jam in the process of being stirred with a wooden spoon.

    Bring this mixture to a boil and then lower the heat and let it simmer for about 1½ hours. Make sure to stir it every few minutes or so. Notice how the jam deepens in color and the texture begins to thicken.

    While the tomato jam is doing what it is supposed to do, wash and sterilize the jam jars and lids. The total yield for this recipe is 2½ cups.

    When the jam has thickened, simply spoon into the prepared jam jars. Once the jars have cooled down completely, cover and refrigerate or freeze. 

    Green tomato jam is in a glass bowl, surrounded by fresh lemons, green tomatoes, and cheese.

    Tips 

    • Make sure to use unripe red tomatoes and not tomatoes that remain green even when they are ripe (ex. tomatillos).
    • The total yield for this recipe is 2½ cups. 
    • Can be refrigerated for up to one month or frozen for up to three.
    • If desired, enhance the overall flavor by adding 1 tablespoon of grated ginger and a few pinches of cinnamon. 

    How to use green tomato jam

    • makes a great addition to cheese boards
    • use as a spread for sandwiches, biscuits and cornbread. 

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    A bowl of green tomato preserves on a marble cheese board surrounded by unripe green tomatoes and lemons.

    Recipe origins

    I find it almost impossible to walk out of any bookstore without a book. As you can probably imagine, the cookbook section is my favorite.

    The links on this blog are affiliate links, which means I’ll earn a commission if you use those links (there’s no extra charge to you).

    A few years ago, I purchased a book called Trattoria by Ursula Ferrigno, in a second-hand book store. Needless to say, I was intrigued by one of her recipes which she entitled “Green Tomato Preserve“.  

    Growing up Italian in Montreal meant I was extremely familiar with food preservation. My parents’ home, like so many in our neighborhood, had a cantina. This room was dedicated to all foods that were preserved, or in the process of being preserved.

    The cantina was always located in the basement. You could usually find at least one reach-in freezer and a refrigerator in this area. 

    Depending on what time of the year it was, you could find prosciutto, a string of Italian sausage or capicollo, in different stages of being cured. This area usually had shelves upon which you would most certainly find canned tomatoes, Italian Giardiniera, home-cured olives and lupini. 

    I could go on, but I think you get the picture. 

    This jam made with green tomatoes was not part of my upbringing, but I was hooked from the moment I tried it.

    I now have a few jars in the refrigerator, located in my cantina. Yes, I have one in my house 😉

    So if you ask yourself, “What can I do with unripe green tomatoes?”

    You can make this recipe!

    Hope you get a chance to try it!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s absolutely free! 

    Ciao for now,

    Maria 

    ★★★★★ If you have made this green jam recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Green tomato jam is in a glass bowl, surrounded by fresh lemons, green tomatoes, and cheese.

    Green Tomato Jam

    If you have ever wondered what to do with those end of season green tomatoes, make this Tomato Jam Recipe and enjoy it throughout the year. 
    4.84 from 6 votes
    Print Save RecipeSaved! Pin Rate
    Course: Condiments
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 45 minutes
    Servings: 40 tablespoons
    Calories: 46kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 2 pounds tomatoes unripe red tomatoes
    • 1/2 lemon organic
    • 2 cups sugar granulated,
    • 2 tablespoons honey
    • 1 cup water

    Instructions

    • Rinse and pat dry the green tomatoes.
    • Remove the core and cut into slices that are ½-inch thick.
    • Place the tomato slices in a large, heavy bottomed pot.
    • Peel the lemon zest from the lemon and slice as thinly as possible.
    • Slice the lemon half into ¼-inch slices.
    • Add the lemon slices, lemon zest, sugar, honey and water to the pot.
    • Over medium-high heat, bring the mixture to a boil and then lower the heat and simmer for about 1½ hours. Stir the mixture every few minutes.
    • Once the jam has thickened, spoon into sterilized jam jars and allow to cool down completely.
    • Once the jam filled jars have cooled down, cover and refrigerate if using right away or freeze for longer storage period.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    • Make sure to use unripe red tomatoes and not tomatoes that remain green even when they are ripe (ex. tomatillos).
    • The total yield for this recipe is 2½ cups. 
    • Can be refrigerated for up to one month or frozen for up to three.
    • This tomato jam makes a great addition to cheese boards.
    • If desired, enhance the overall flavor by adding 1 tablespoon of grated ginger and a few pinches of cinnamon. 
    *recipe from Ursula Ferrigno

    Nutrition

    Serving: 1tablespoon | Calories: 46kcal | Carbohydrates: 11g | Sodium: 1mg | Potassium: 55mg | Sugar: 11g | Vitamin A: 190IU | Vitamin C: 3.8mg | Calcium: 3mg | Iron: 0.1mg
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    This post was originally published on November 7, 2018 and republished on September 30, 2019 with updated content.

     

     

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    Filed Under: Condiments and Sauces

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Susan

      October 19, 2021 at 3:34 pm

      5 stars
      Tried this recipe using the green tomatoes and Serrano peppers from my garden for a spicy kick. Looking forward to trying it with cornbread. Thanks for the recipe!

      Reply
      • Maria

        October 21, 2021 at 9:29 pm

        Sounds delicious Susan! What a great idea! Thanks so much for sharing.

        Reply
    2. GOODE DIANE

      November 04, 2020 at 11:29 am

      5 stars
      Green tomato jam: Made it, love it and I’m sharing it. Thank you Maria!

      Reply
      • Maria

        April 06, 2021 at 2:56 pm

        Great! Thank you Diane!

        Reply
    3. Alix

      October 26, 2020 at 9:51 am

      Does it have to be a particular variety? Can I use unripe cherry tomatoes?

      Reply
      • Maria

        October 29, 2020 at 10:52 pm

        No particular variety. That’s a great question Alix. I have never tried… I think you can probably sneak in a handful or so without affecting the texture of the jam. I would love to hear about your results if you do decide to try it.

        Reply
    4. Meri Schroeder

      September 07, 2020 at 9:05 am

      4 stars
      Wow – who would’ve thought of making jam out of green tomatoes? We had just about two pounds of tomatoes left on our vine (and are leaving for a trip), so I wanted to use them up before taking off. This was the perfect recipe. It is a bit sweet; if I made this again I’d cut down on the sugar. But other than that, a great recipe!

      Reply
      • Maria

        September 07, 2020 at 9:38 am

        Thanks Meri. Appreciate your feedback. Have a wonderful trip!

        Reply
      • ShelleyJ

        October 19, 2021 at 5:36 pm

        5 stars
        Oh. My. Gosh. I am Shocked and stunned by this beautiful recipe! So refreshingly delicious! The only thing I did Different was to double the recipe (so happy I did That) and I used My stick blender ti break up some of the chunks) the lemon is EVERYTHING. Who knew???? I’m not kidding both my husband and I Moaned as we ate a cracker with sharp cheddar and jam. I’m having company this week and it will be the star of the cheese board!!!!! Thank you for posting.

        Reply
        • Maria

          October 21, 2021 at 9:21 pm

          How wonderful Shelley! I am so thrilled to read this, thanks so much for sharing.

    5. Lily

      September 01, 2020 at 12:33 am

      Is it possible to can them?

      Reply
      • Maria

        September 11, 2020 at 10:07 pm

        Great question Lily. I have never canned them. My concern would be if the tomatoes have enough acidity adequate for safe canning. If you have freezer space, I would recommend freezing them. Thanks again for your interest.

        Reply
    6. Laela Arnold

      September 26, 2019 at 8:56 pm

      5 stars
      Delicious! I did pulse mine a bit with an immersion blender before the end to make smaller chunks. I made 2 different green tomato jam recipes and this was my favorite!

      Reply
      • Maria

        September 26, 2019 at 9:42 pm

        How wonderful Laela! Thanks so much for taking the time to share, appreciate it!

        Reply
    7. Karen (Back Road Journal)

      November 13, 2018 at 1:17 pm

      I’ve had tomato jam in restaurants but have never made it myself. It is something I must try.

      Reply
      • Maria

        December 07, 2018 at 4:57 pm

        It really makes a great addition to any cheese platter… I think you would enjoy it Karen. Thanks so much for stopping by 🙂

        Reply
    8. Nicoletta Sugarlovespices

      November 08, 2018 at 9:05 am

      5 stars
      My father, the jam maker 😉 , also makes a green tomato jam and we all love it. I have never made it, but I’m guessing it is similar to yours. Love the pictures with the different steps, and the finished product seems so delightful. Yes, I see a cheese board, and also toast, but I also see a spoon going in there and enjoying it as is 🙂 . Beautiful!

      Reply
      • Maria

        November 08, 2018 at 12:06 pm

        Thanks Nicoletta! I fell in love with this green jam recipe from the moment I tried it. It’s a great conversation starter. Thanks so much for dropping by ❤️

        Reply

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