Green Tomato Jam

[Suzanne F]

Green Tomato Jam

Makes about 8 3/4 cups of jam; about ten 1-cup (8 ounce) jars.

This recipe is adapted from the General Foods Consumer Center.

• 1-3/4 lb green tomatoes
  
• 1/2 c lemon juice
  
• 7-1/2 c sugar (3-1/4 pounds)
  
• 2 pkg (pouches) fruit pectin jell
  

Wash the tomatoes. Grind, and measure 3 cups of tomatoes into a 6- to 8-quart nonreactive pot. Add the lemon juice.

Add the sugar and mix thoroughly. Place over high heat and bring to a boil, stirring constantly. As soon as it reaches a boil, stir in the pectin. Bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.

Remove from heat. Skim off any foam. Ladle immediately into hot, sterilized canning jars, filling to within 1/8 inch of the top. Wipe the rims and threads of the jars. Cover the jars with 2-piece lids and screw the bands tightly. Invert the jars for 5 minutes, then turn upright. Let cool for 1 hour, then check seals.

Variation: I added some finely minced lemongrass and very finely julienned lime leaf, for a little more "exotic" flavor.

Keywords: Intermediate, Vegetables, Condiment

( RG731 )