Green tomato jam

Dame Jen Greenhalgh

As Autumn roles in and the juicy red of our Summer tomatoes become a distant memory, we’ve been making sure that some of those green tomatoes that didn’t quite get to ripen are not wasted. What better way to make use of them than this tasty and easy green tomato jam?

Ingredients

40g garlic puree
10g salt
3g fresh black pepper
40g lemon juice
100g cider vinegar
400g green peppers roasted in the oven, seeds removed
1550g fresh green tomatoes
450g white sugar

Method

Cut the tomatoes into quarters and chop up the roast peppers into rough chunks.
Put the tomatoes and peppers in a blender with the vinegar and blend until smooth; you will probably need to do this in 2 batches.
Pour that mixture into a pot and add everything else.
Whilst the heat is still off whisk together to ensure everything is well mixed. This helps stop the sugar burning.
Bring to a boil then turn down and simmer until jam consistency.

Add to sterilised jars and store in a cool, dark space.

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