Green Tomato Jam / No Pectin

Submitted by Rita1652

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Yields: 6-7 1/2 pint jars

ingredients

• 4 lbs organic green tomatoes (that was roughly pureed in the food processor)
• 2 lbs organic sugar
• 1 organic lemon, zest and meat chopped, seed and bitter pith discarded
• 2 tablespoons bottled lemon juice
• 1 vanilla bean (yes the whole bean rough chopped)
• 2 inches piece ginger, minced finely
• 1 stick cinnamon

directions

1. Prepare jars and hot water bath.
2. In a spice grinder place the chopped vanilla bean with ¼ cup of the sugar. Grind till fine and powdery.
3. Place all ingredients in a large pot.
4. Bring to a boil being sure to stir often once it starts to thicken.
5. 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.

Reviews

[ctay122yahoo.com]

This is an easy recipe to make and it smelled beautifully fragrant while it was cooking. I didn't have a vanilla bean, but I did have vanilla bean paste so I substituted a teaspoon for the bean and also I only used about an inch and a half of ginger. It has a delicate flavor and I think it will be perfect paired with some nice French Brie and a baguette. I am going to make more, as I think it will make perfect gifts for the holiday for my family and friends.

 

[mkritke]

@Sulfite-free. Many canning recipes call for bottled lemon juice because it has a higher acidity than some commercial lemons. For water bath canning of tomatoes, even unripe tomatoes, acidity is critical. I think you can make this safely using fresh lemon juice by adding citric acid. How much? I would use the amount recommended on most citric acid bottles (follow instructions for canning tomatoes).

 

[sulfite-free]

I am going to recommend this recipe for several reasons: - there is not much sugar in it (most recipe call for a lot more) - adding ginger, cinnamon, vanilla.... yum! - no pectin is used So, it sounds like a very healthy recipe to me! Only one question though: why use "bottled" lemon juice when the freshly squeezed kind is much better: most people don't realize that bottle lemon juice contains sulfites, one of the many triggers of asthma. Thank you for sharing!

 

[Michel D.]

Such a wonderfully delicate flavour. We decided to go with this recipe over other because of the added ingredient (ginger, vanilla & cinnamon). A few minor substitutions: 3 Tbsp of vanilla, 2 Tbsp of pre-grated ginger. Still, amazing. We got 9 250ml jars from our batch (sadly, one was lost in the water bath).