Green Tomato Jam Recipes

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

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.

GREEN TOMATO RASPBERRY JAM

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.

GREEN TOMATO JAM

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.

GREEN TOMATO JAM

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.