Homemade Green Tomato Jam: Easy Recipe
Green tomato jam is a charming old-fashioned preserve that transforms end-of-season green tomatoes into a sweet, tangy delight.
With its unique flavor and beautiful texture, it pairs wonderfully with bread, cheese, or even savory dishes.
Green Tomato Jam at Home (Easy Old-Fashioned Recipe)
Green tomato jam carries an old-fashioned charm that evokes comforting, nostalgic flavours.
It’s a wonderful way to make the most of late-season green tomatoes, often overlooked in the kitchen.
Unlike many commercial jams that can be overly sweet, homemade green tomato jam offers a refreshing balance of tanginess and gentle sweetness.
Green tomatoes are not simply unripe fruits; they are a special variety that stays vibrant green even when fully mature.
Their distinctive taste makes them versatile, perfect not only for jam, but also in green tomato chutney, salsa verde, gazpacho, or even pickles.
Sharing a jar of this jam is more than offering a preserve; it’s giving a thoughtful, homemade gift that feels authentic, delicious, and truly unique.
Ingredients for Homemade Green Tomato Jam
- 880 g (about 8 cups) green tomatoes, diced : These provide the base of the jam with their tangy flavour. Cut them into even pieces for a smooth and consistent cook.
- 320 g (about 5 cups) granulated sugar : Essential for sweetness, structure, and preservation. Reducing the sugar too much may affect both texture and shelf life.
- 1 cinnamon stick : Adds a warm, comforting spice note.
- 3 cloves : Deepens the flavour with a slightly peppery, aromatic touch.
- 2–3 star anise (badiane) : A delicate aniseed aroma that pairs beautifully with tomatoes.
- ½ lemon, sliced into rounds : Natural pectin from lemon helps the jam set and also brightens the flavour.
Step-by-Step Green Tomato Jam Recipe
- Prepare the tomatoes: Wash, deseed, and dice the green tomatoes into small cubes. You should end up with around 5 cups. Place them directly into a heavy-bottomed pot.
- Add the flavorings: Mix in the sugar, cinnamon stick, cloves, and lemon slices. Stir well to combine.
- Bring to a boil: Heat over medium-high until the mixture comes to a gentle boil, stirring frequently to prevent sticking.
- Cook the jam: Boil for 20 minutes, stirring more often as the mixture thickens.
- Simmer: Lower the heat and simmer gently for another 25 minutes, stirring regularly. Natural pectin from the tomatoes and lemon will help the jam thicken.
- Check the consistency: If the jam is still runny, continue simmering until it reaches your desired texture.
- Jar the jam: Remove the cinnamon stick. Using a ladle and funnel, pour the hot jam into sterilised jars, leaving about 5 mm of headspace.
- Seal the jars: Wipe the rims clean, place the lids on top, and screw them tightly before cooling.
How to Tell if Green Tomato Jam Is Cooked Properly
– Cold Plate Test:
- Place a small plate in the freezer before cooking.
- Drop a spoonful of hot jam onto it and wait 2–3 minutes.
- If it wrinkles slightly and runs slowly when tilted, it’s ready. If not, cook a bit longer and test again.
– Thermometer Test:
- For precision, use a sugar thermometer.
- The jam is perfectly set when it reaches 106°C / 222°F. This is the most reliable method.
Sterilising the Jars
- Wash jars in hot soapy water or run them through the dishwasher on a gentle cycle.
- Place them in an oven at 140°C (285°F) for 20 minutes to dry and sterilise.
- Alternatively, microwave them briefly to speed things up.
- Keep the jars warm in the oven until you’re ready to fill them.
- Don’t forget to wash and sterilise the lids as well.
How to Store Homemade Green Tomato Jam
– Sealed jars (boiled in a water bath): Store in a cool, dark pantry for up to 1 year or longer.
– Unsealed jars: Will keep at room temperature for about 1 month.
– In the fridge: Once opened, or if not sealed, store for 3–6 months.
– Always label jars with the jam name and date of preparation for easy tracking.
Tips and Common Mistakes to Avoid
– Choose firm, healthy tomatoes for the best results.
– Stir often to prevent burning, especially once the jam starts to thicken.
– Don’t cut back too much sugar: it’s crucial for setting and preservation.
– Add spices with moderation: too much clove or anise can overpower the tomato flavor.
– Always sterilise jars thoroughly for safe, long-lasting storage.
– Fill jars while the jam is still hot to ensure a proper seal.
FAQ : Your Questions Answered
– Can I make this jam with red tomatoes?
Yes, but it will be sweeter and less tangy. You may need added pectin to help it set.
– Can I replace the lemon?
Orange juice or a splash of apple cider vinegar works, but lemon gives the best results for pectin and flavour.
– What if my jam doesn’t set?
Simmer a bit longer and retest. Add extra lemon juice or commercial pectin if needed.
– Can I use a pressure cooker or multi-cooker?
Yes, but keep the lid off so excess liquid can evaporate, otherwise the jam won’t thicken properly.
– Can I reduce the sugar?
You can, but avoid reducing more than 30%. Less sugar means a looser set and shorter shelf life.
Variations to Try
– With fresh ginger: Adds a zesty kick.
– Vanilla twist: Use a split vanilla bean for a sweet aroma.
– Spiced version: Add a pinch of chili flakes or black pepper for a sweet-spicy contrast.
– Citrus touch: Swap lemon with orange zest or juice.
– Mixed fruit jam: Combine green tomatoes with apples, pears, or grapes.
– Low-sugar version: Use less sugar with added pectin for setting.
– Herb-infused: A sprig of rosemary or basil brings a gourmet twist.
Other jam recipes to try
Foolproof recipe for Homemade Green Tomato Jam
- Total Time: 1 hour 5 minutes
- Yield: 4–5 jars 1x
Description
Homemade green tomato jam is a rare treat you’ll never find on supermarket shelves. With its tangy-sweet balance, warming spices, and old-fashioned charm, it’s perfect for breakfast toast, pairing with cheese, or gifting to loved ones.
Ingredients
1 cinnamon stick
3 cloves
2 to 3 star anise
½ lemon (sliced into rounds)
Instructions
- Deseed and dice the tomatoes: With a sharp knife, remove the seeds and cut the tomatoes into even cubes. You should have about 5 cups in total.
- Transfer to a pot: Place the diced tomatoes directly into a heavy-bottomed saucepan.
- Add the other ingredients: Mix in the sugar, cinnamon stick, cloves, and half a lemon sliced into rounds.
- Bring to a boil: Stir well, then heat over medium-high until the mixture reaches a rolling boil.
- Cook for 20 minutes: Let it boil, stirring more frequently as it thickens to prevent sticking.
- Simmer gently: Reduce the heat and continue cooking at a low simmer for another 25 minutes, stirring often.
- Check the texture: After about 30 minutes, natural pectin from the tomatoes should begin to thicken the jam. If it’s still runny, cook a few more minutes.
- Remove from heat: Take out the cinnamon stick before filling the jars.
- Jar the jam: Pour the hot jam into sterilised jars using a ladle and funnel, leaving 5 mm of headspace.
- Seal the jars: Wipe the rims clean with a cloth, place the lids on, and screw tightly.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: jam, conserve
Nutrition
- Serving Size: 100 g
- Calories: 250 kcal
