GREEN TOMATO JAM - MARMELLATA DI POMODORI VERDI
A chunky jam with a sea-green hue and sweet tart flavor that might lead some to guess incorrectly that the dominant fruit is kiwi. The recipe comes from Rosetta Costantino in her book "My Calabria". Tomatoes used in this jam should be green and firm with no sign of red blush.
Provided by averybird
Categories Spreads
Time 1h15m
Yield 2 pints
Number Of Ingredients 4
Steps:
- Core the tomatoes, halve them, and dig out the seeds with a table knife. Cut the tomatoes into 3/4" cubes (or smaller if you like).
- Put a small plate in the freezer. You will use it later to test for doneness.
- Place the tomatoes in a heavy 6-quart pot with the sugar, lemon zest, and lemon juice. Stir well, then bring to a boil over moderate heat. Reduce the heat to maintain a slow simmer and continue cooking until the tomatoes become translucent and the syrupy liquid thickens considerably, about 40 minutes, stirring occasionally to prevent the jam from sicking. (Note: towards the end keep an eye on it so it doesn't burn). When the jam reaches 215 degrees F (102 degrees C) on a candy thermometer, remove the chilled plate from the freezer and spoon a little jam onto it.
- Return the plate to the freezer until the jam is cold. Test it for doneness (my note: prod it with your finger, if it seems to be developing a surface skin and solidifying it is ready), and if the jam is still too runny, continue cooking it. Otherwise remove pot from heat.
- This will produce 2 pints or 4 half-pints worth of jam that can be processed via Water-Bath Canner. Fill jars to 1/2" below the rim to allow for appropriate headspace. Process the jars in the canner for 15 minutes.
Nutrition Facts : Calories 1633.5, Fat 2.5, SaturatedFat 0.3, Sodium 151.9, Carbohydrate 413.4, Fiber 12.7, Sugar 396.8, Protein 13.9
GREEN TOMATO JAM
This green tomato jam is sweet but has a nice tang from the tomatoes and subtle heat from the ginger. You will love the citrus undertones! This tastes delicious on a cheese board or over cream cheese on a bagel. Or try on a grilled cheese sandwich or a burger-yum!
Provided by Pam Lolley
Categories Jams and Jellies
Time 4h35m
Yield 40
Number Of Ingredients 8
Steps:
- Pulse tomatoes and ginger in the bowl of a food processor until finely chopped, in 3 to 4 batches, pulsing about 15 times; scrape down sides as needed. Place finely chopped tomatoes and ginger in a large Dutch oven.
- Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring mixture to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the side of the pan. Reduce heat to medium-low (mixture should hold a steady low boil) and cook, stirring occasionally, until mixture reaches a temperature of 215 degrees F to 220 degrees F (101 to 105 degrees C), 45 minutes to 1 hour.
- Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Let cool for 3 hours before serving or canning.
Nutrition Facts : Calories 81.4 calories, Carbohydrate 20.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 52.5 mg
GREEN TOMATO JAM
Make and share this Green Tomato Jam recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 1h45m
Yield 4 cups (approximately)
Number Of Ingredients 5
Steps:
- Stir half the sugar into the green tomatoes and lemon and leave overnight.
- The next morning add the rest of the sugar together with preserved ginger and crushed pineapple and stir.
- Boil for 1.5 hours.
- Pour into prepared, sterilized jars and seal.
Nutrition Facts : Calories 1418.9, Fat 0.8, SaturatedFat 0.1, Sodium 45.4, Carbohydrate 365.3, Fiber 5.3, Sugar 358, Protein 4.5
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