Green Tomato Jam
A complex, almost savory green tomato jam, perfect for pairing with cheeses and meats.
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Instructions
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Wash, core, seed, and chop green tomatoes, then place them in a large, heavy-bottomed, nonreactive pot.
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Zest one lemon, reserving the zest with a small amount of lemon juice; add sugar and the juice from half the lemon to the tomatoes. Toss, cover, and refrigerate overnight to macerate.
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The next morning, bring the tomato mixture to a boil over medium-high heat, stirring occasionally. Reduce to a low boil and cook for about an hour, stirring frequently, until the mixture pulls away from the pan.
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Remove the pot from heat, stir in the reserved lemon zest, and thoroughly purée the mixture using an immersion blender or a standard blender in batches.
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Pour the jam into clean jars, cool to room temperature, then seal and store in the refrigerator for up to three weeks or in the freezer for up to three months.