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.
Maria Vannelli RD
unripe red tomatoes
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.
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).
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.
*recipe from Ursula Ferrigno
Tomato Jam https://www.shelovesbiscotti.com/tomato-jam/ September 30, 2019