Wednesday, October 12, 2011

Green tomato jam

The best thing you can do with green tomatoes is, of course, fried green tomatoes. You can also let them ripen slowly--it may take weeks, and the ripe tomatoes won't be great (but they'll still be better than store-bought).

OR, you can make green tomato jam.

I had a lot of small green cherry tomatoes, which were perfect for this. I made a big batch, and it's surprisingly sweet and jammy. I've experimented with it on grilled pork loin and baked brie (recipes to come) and plain ol' breakfast toast, and it was equally versatile.

Don't worry, you don't need any fancy equipment for this. You don't even need jars--you could put the finished product in Tupperware.

3 lbs green tomatoes, diced finely
3 cups water
2 lbs apples, peeled and sliced
1 1/4 teaspoon ginger
1/2 teaspoon ground cloves
1 3/4 cup sugar

Add the water to the tomatoes in a large saucepan, and cook 5 minutes. Add the apples with the ginger and cloves, cook until soft. Add the sugar, stir over low heat until the sugar is dissolved. Once it is dissolved (not before), turn the heat up and bring the whole thing to a boil. Let it boil until it reaches the consistency of jam. Let cool, pop in a Mason jar, stick in the fridge. Yum!

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