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
Scale
- 880 g green tomatoes (diced, about 8 cups of 250 ml each)
320 g granulated sugar (about 5 cups)
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