Green tomatoes jam is a very good and particular preserve that is prepared with the last tomatoes of the season. In late autumn, when the tomatoes are struggling to ripen and turn red, they are still harvested and used to make salads or delicious homemade jams. In the countryside, you know, nothing is ever wasted!
The recipe for green tomato jam is part of the peasant tradition and is usually accompanied by both fresh and aged and semi-aged cheeses, for a perfect balance between sweet and savory. With this jam, we can create an original appetizer or a delicious aperitif simply by accompanying it with a cheese platter and good homemade bread.
To prepare it at home we need green tomatoes: we can make a mix of different varieties or use just one. We choose based on what we find, the result will still be excellent. For every kilo of clean tomatoes, you will need a lemon and 500 grams of sugar, a basic proportion that will allow us to have a balanced flavor and a soft and spreadable texture. As always when preparing preserves and jams, remember to use sterilized containers and new airtight caps.
Green tomatoes jam is not easily found on the market, and if we want to taste it, the best solution is to prepare it at home. Let’s get to work and do it together!
Preparation time: 20 min
Cooking time: 45 min
Rest time: 4 hours
Ready In: 1h 5 min
1 kg of green tomatoes
500 g of sugar
1/2 lemon untreated for zest and juice
Amount per serving
% Daily Value*
Total Fat 0.2g 0%, Saturated Fat 0.1g 0%, Cholesterol 0mg 0%, Sodium 5mg 0%, Total Carbohydrate 53.9g 20%, Dietary Fiber 1.2g 4%, Total Sugars 52.7g, Protein 0.9g, Vitamin D 0mcg 0%, Calcium 10mg 1%, Iron 0mg 2%, Potassium 240mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Preparation of green tomatoes jam
We wash the green tomatoes, cut them into pieces, and remove the seeds.
We put the tomatoes in a bowl and add the sugar.
Add a little grated lemon zest and the juice of half a lemon and mix well.
Cover with cling film and let it rest in the refrigerator for 4 hours, stirring occasionally.
After the time has elapsed, put the tomatoes and the liquid that has formed in a saucepan and cook for 45 minutes over low heat, stirring occasionally.
Blend the tomato jam with an immersion blender and bring it back to the fire. Let’s simmer for a few minutes, stirring.
We put the boiling jam in the sterilized glass jars, close them and let them cool upside down. Once cold, put the jars in a pot and cover them with water, boiling them in a bain-marie for 20 minutes.
Once cooled completely, our green tomatoes jam is ready: enjoy your meal!