A good friend of mine, and a great old country cook, shared this new one with me. Thought I’d share…
Green Tomato Jam
3 Pounds Green Tomatoes, Cored And Cut Into Chunks
2 Tablespoons Finely Chopped Fresh Ginger
3 Cups White Sugar
3 Tablespoons Fresh Lemon Juice, Divided
2 Tablespoons Fresh Orange Juice
2 Teaspoons Lemon Zest
2 Teaspoons Grated Orange Zest
1 Teaspoon Kosher Salt
Step 1 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.
Step 2 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.
Step 3 Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Let cool for 3 hours before serving or canning. 5 Cups