This green tomato jam is an Italian recipe. In Italy, it is eaten on bread, spooned over cakes and ice cream, or eaten by itself. It’s a great way to use up some of those end of season green tomatoes.
Green Tomato Jam
Adapted from this recipe [1]
2 lbs green tomatoes, cored and cut into 1/2-inch pieces (with juice and seeds)
1 3/4 cups sugar
1 medium lemon, zested and juiced
1 pinch of salt
1. In glass bowl, stir together chopped tomatoes and sugar. Cover and let sit overnight, or up to 24 hours.
2. Zest and juice lemon, chop zest into small pieces. Add zest, juice and pinch of salt to tomato mixture. Pour into heavy 4 quart saucepan.
3. Bring to a boil over high heat, then reduce to a simmer and cook for 2 hours, or until it reaches desired thickness.
4. Refrigerate jam for up to 2 weeks, or freeze for up to 6 months.
Servings: 12 (2 tbsp)
Yield: 1-1/2 cups
Nutrition Facts
Nutrition (per serving): 131 calories, 1 calories from fat, <1g total fat, 0mg cholesterol, 34.1mg sodium, 160.9mg potassium, 33.4g carbohydrates, <1g fiber, 32.3g sugar, <1g protein, 10.5mg calcium, <1g saturated fat.