At the end of summer we often find ourselves with green tomatoes that do not want to mature… Here’s an unusual idea to use them: the green tomato jam 🙂 .
This is an old recipe, handed down from our mom, and it is a great jam to be spread on bread, but it also perfect to fill pies or to accompany tender roasts. You do not need any other reason to prepare it, so go immediately to the garden and pick your best green tomatoes!
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Green tomato jam
- 4 kg of green tomatoes
- 4 large green apples
- 2 lemons
- 1 vanilla pod
- 2.5 kg of sugar
- 1 teaspoon salt
Clean the green tomatoes, removing the area near the petiole because it is hard, and slice them; then put them into a saucepan.
Add the apples, peeled and cut into pieces.
Peel lemon and add the chopped zest to the mixture, together with the sugar, the vanilla pod cut into small pieces, salt and the juice of the lemon.
Stir well for one minute, then cover with a cloth and let it rest for half day or overnight so that you extract the juice of tomatoes.
After this time, place the pot onto the stove and bring to a boil, then reduce the heat and cook for about 1 hour over low heat, stirring very well every five minutes, to prevent the jam from burning.
Pot the jam when still hot and leave the jars to cool gently wrapped in a blanket.