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Green tomato jam

Posted by Jeanne on October 17, 2010

First up:  thanks to everyone who commented on the Jarlsberg tailgating post.  The winner of the cooler, thanks to the good people at, is comment number 2 – Breana!  You just can’t mess with fate.  Email me to claim your cooler, Dr. B – and thanks to everyone who entered.

As always, there are a ton of green tomatoes.  It’s getting colder and the days are getting shorter and at this point they are just not going to ripen.

We made some pickled green tomatoes, and Anita and Cameron of Married… with Dinner were kind enough to hook me up with this recipe for green tomato jam.  Which we made this week and canned on Friday night – our lives are super, super exciting.

First frost green tomato jam – Adapted from A Good Appetite

3 lbs. green tomatoes, chopped & seeded (weight is after seeding – we started with about 3.5 lbs)
3 inch piece fresh ginger, grated
4 C granulated sugar
6 T lemon juice
2 cinnamon sticks
1 tsp allspice

Day 1: Combine tomatoes, ginger, sugar and lemon juice in a large glass bowl. Cover the bowl & allow to sit overnight at room temperature.

Sugared tomatoes!  After the first day, this is what they looked like:

Day 2:  Pour everything from the bowl into a large heavy bottomed pot. Add the cinnamon sticks & allspice. Bring to a boil, reduce heat & let simmer for 10 minutes. Pour everything back into a clean glass bowl. Refrigerate overnight.

Day 3:   Put everything in a large heave bottomed pot.  Using a stick blender, blend until nearly all the chunks are gone.  If you don’t have a stick blender, it can be blended in a food processor.

Bring to a boil. Reduce & let boil gently for about an hour until thickened, it should reduce by almost half. 

Meanwhile prepare 5 jars & lids for canning.  Fill with hot jam leaving 0.25 inch head room. Remove any air bubbles. Wipe the rims of the jars to clean any spilled jam. 

Process for 20 minutes in a boiling water bath.  Remove jars from the water & let sit undisturbed for 12 hours. The tops of the jars should pull downward & pop, if any don’t either reprocess that jar or refrigerate to use.

Yay!  Jam!  It doesn’t taste much like green tomatoes – ginger and cinnamon are definitely the dominant flavors.  But it was a good use of the tomatoes which would have otherwise gone to waste.


2 Responses to “Green tomato jam”

  1. peg neumann said

    My mother, your grandmother used to make green tomatoe pie it was really good!! but since I never could make pie crust I never tried it . have you made the green tomatoe pickle relish ??

  2. Breana said

    You know, I am so unsuccessful with green tomatoes. Unless I’m breading and frying them, I am not satisfied. I’m going to try this recipe. It should go well with my hot pepper jelly!

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