GREEN TOMATO JAM
As the tomato season draws near and you have a bumper crop of green tomatoes on your vine, reach for this one-of-a-kind jam! Everyone is pleased with its great taste.-Norma Henderson, Hampton, New Brunswick
Provided by Taste of Home
Time 30m
Yield about 3 cups.
Number Of Ingredients 3
Steps:
- In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. , Pour into jars or containers, leaving 1/2-in. headspace. Cool before covering with lids. Refrigerate up to 3 weeks.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
BILTMORE ESTATE GREEN TOMATO JAM
Steps:
- Wash the tomatoes and cut into wedges. In a stainless bowl, sprinkle with the sugar in layers and let sit overnight. Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat to a simmer for 1 hour. Add the sliced lemon and cook an additional 1 hour, over low heat. Cool and use or can according to USDA guidelines.
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
CERTO GREEN TOMATO JAM
Enjoy scrumptious homemade CERTO® Green Tomato Jam with ease. This green tomato jam recipe takes just 5 ingredients and goes great with a variety of foods.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Finely chop or grind tomatoes. Measure exactly 3 cups prepared tomatoes into 6- or 8-qt. saucepot. Add lemon juice.
- Stir sugar into prepared tomatoes in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
GREEN TOMATO JAM / NO PECTIN
As autumn gets cooler and the green tomatoes won't ripen try using them in this sweet tomato jam is enhanced with lemon, ginger, cinnamon and vanilla.
Provided by Rita1652
Categories Vegetable
Time 1h15m
Yield 6-7 1/2 pint jars
Number Of Ingredients 7
Steps:
- Prepare jars and hot water bath.
- In a spice grinder place the chopped vanilla bean with ¼ cup of the sugar. Grind till fine and powdery.
- Place all ingredients in a large pot.
- Bring to a boil being sure to stir often once it starts to thicken.
- The cooking can take 1 hour depending on how high your heat goes and the size of the pot. I use power plus burner being very watchful over it so it doesn`t burn. When it hits 215 degrees remove cinnamon sticks and discard. Place jam in to sterilized jars wipe rims clean and place warm lids on jars, adjust rings on. Place in hot water bath covered by 1-2 inches of water for 10 minutes. Remove and place on towel covered counter over night. Check lids for sealing. Label and store in pantry for up to 1 year.
Nutrition Facts : Calories 658.6, Fat 0.7, SaturatedFat 0.1, Sodium 42.1, Carbohydrate 167.8, Fiber 3.6, Sugar 163.4, Protein 3.8
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
GREEN TOMATO RASPBERRY JAM
Nobody guesses that green tomatoes are in this very tasty jam. It freezes well, cans easily, and the preparation is very quick.
Provided by JEANIE BEAN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 112
Number Of Ingredients 3
Steps:
- Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.
- Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 9.3 g, Fat 0.2 g, Fiber 0.1 g, Protein 0.3 g, Sodium 34.7 mg, Sugar 8.4 g
GREEN TOMATO JAM
Categories Condiment/Spread Fruit Tomato Summer Edible Gift House & Garden
Yield Makes about 5 8-ounce glasses
Number Of Ingredients 5
Steps:
- Remove the stem end of the tomatoes and cut into dice. Mix with the sugar and let stand for 3 hours to draw juices. Combine tomato mixture and remaining ingredients in a large pot and cook over low heat until the tomatoes are translucent and the juices are thickened. Discard cinnamon sticks, ladle the jam into hot, sterilized jelly glasses and cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses.
TOMATO JAM
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Provided by Mark Bittman
Categories jams, jellies and preserves, project
Time 1h30m
Yield About 1 pint
Number Of Ingredients 9
Steps:
- Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams
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