Green Tomato Jam
Description
This homemade green tomato jam recipe, with ginger and orange, makes the perfect condiment or spread for bagels, sandwiches, burgers, or cheese boards.
Ingredients
•
3 pounds green tomatoes, cored and cut into chunks
•
2 tablespoons finely chopped fresh ginger
•
3 3/4 cups white sugar
•
3 tablespoons fresh lemon juice, divided
•
2 tablespoons fresh orange juice
•
2 teaspoons lemon zest
•
2 teaspoons grated orange zest
•
1 teaspoon kosher salt
Directions
1
Combine tomatoes and ginger in the bowl of a food processor; pulse until blended, working in 3 to 4 batches.
2
Place tomato mixture in a large Dutch oven. Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring to a boil over medium-high heat, stirring occasionally.
3
Attach a candy thermometer to the side of the pan. Reduce heat to medium-low and cook, stirring occasionally, until mixture reaches a temperature of 215 degrees F to 220 degrees F (101 to 105 degrees C), 45 minutes to 1 hour.
4
Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.