Green Tomato Preserves Recipes

GREEN TOMATO JAM

Steps:

• Gather the ingredients.
• Wash green tomatoes and pat dry. Remove core. Chop tomatoes into small pieces, removing seeds. Place tomato pieces in a large, nonreactive pot with a heavy bottom.
• Zest lemon and keep zest refrigerated in a small bowl with a small amount of lemon juice to keep it hydrated. Add sugar and juice of half the lemon to tomatoes. Toss and leave in refrigerator, covered, to macerate overnight.
• By the next morning, tomatoes should have given off a fair amount of liquid. Place pot over medium-high heat, and bring to a boil, stirring occasionally to avoid scorching. Lower heat to a low boil, and cook for about an hour, again stirring occasionally.
• When mixture pulls away from pan when stirred, remove from heat. Add lemon zest. With an immersion blender , purée mixture thoroughly. Alternatively, use a regular blender , working in batches.
• Pour jam into clean jars , and allow to cool to room temperature. Seal and store in refrigerator for up to three weeks, or in freezer for up to three months.

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 PRESERVES

Steps:

• 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.

GREEN TOMATO PRESERVES

Steps:

• 1Wash the tomatoes, core and cut into chunks; place in a large canning kettle. 2Add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick. 3Ladle into hot sterilized jars and process in water bath as recommended in your area.

CERTO GREEN TOMATO JAM

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.)