Prep 20 mins
Cook 1 hr 30 mins
Someone in Recipe Request was looking for a recipe and in my efforts to help, realized that there were very few recipes for green tomato preserves. I have used this simple recipe for years and have won several blue ribbons at county fairs. Update 11/24/2007: I made this again for the first time in many years. After the review, I did toss in 1/8 cup to 1/4 cup crystallized ginger. It really adds a wonderful taste. I'm listing that as an optional ingredient. The yield was 6 cups and the cooking time was 2 hours. Enjoy!
- 1814.36 g green tomatoes
- 1 lemon, juice of
- 1182.95 ml sugar
- 28.39 ml crystallized ginger to 1/4 cup crystallized ginger (optional)
- Wash the tomatoes, core and cut into chunks; place in a large canning kettle.
- Add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick.
- Ladle into hot sterilized jars and process in water bath as recommended in your area.
So good I cooked it again, and this time added some chopped walnuts, optional. Also this time I added lemon juice toward end of cooking, making recipe brighter.
I've never had green tomato jam before, but this is sweet, a little ginger-y, and has a nice texture. No hint of tomato. Great color too. Made for CQ14.