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The tomatoes we picked the other day are ripening quite quickly, but there were still a lot of green ones for Lo Jardinièr to use to make green tomato jam.
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Green tomato jam
2 kilos green tomatoes, 1 kilo brown sugar, juice and zest of 1 lemon, a pinch of salt.
Finely chop the tomatoes and mix with the sugar, salt and lemon. Leave for 3 hours. Bring to the boil and cook for about an hour, until it reaches setting point. Bottle in sterilised jars. This makes about 4 x 400 gm jars.
It’s very good with cheese, especially goats’ cheese. We ate some for lunch today with toasted goats’ cheese and a salad made from chicory, blue cheese and bacon.
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8 comments:
Looks beautiful.
This looks similar to a recipe I followed a few months ago, but has less lemon... which would be better as mine was a bit too lemony!
That looks so good, but I don't have enough green tomatoes to try it!
Ooh... that does look good!
Jan: yes, I think less lemony is better. I think the lemon is just added for the pectin rather than the flavour - the tomatoes have enough flavour of their own.
Michelle: you're lucky if all your tomatoes have ripened!
I'm really having trouble not being jealous of your tomatoes this year - is there no end to their loveliness?
I don't want to be bitter...
These look great!
Delish. I cook my green tomato butter for about 5 hours- gets very caramelized- but I think I might like your recipe better- seems lighter and more versatile. Thanks so much for posting it.
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