Green Tomato Jam
Make the most of end-of-season tomatoes with this sweet and tangy Green Tomato Jam recipe. Easy to prepare, spiced with ginger and cinnamon, and perfect for canning or freezing.
If you’ve ever found yourself at the end of the season with a green tomato crop, don’t let them go to waste! While most people think of fried green tomatoes or chutney, one of the most delightful ways to use them is by making Green Tomato Jam. Sweet, tangy, and spiced with just a touch of ground ginger and cinnamon, this jam is perfect for spreading on toast, pairing with cheese, or even glazing meats.
Don’t have any green tomatoes? Don’t let that stop you from making this recipe. Check your local farmers market or grocery store. You can also use green tomatoes to make Green Tomato Chow Chow.
Recipe at a glance
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What does green tomato jam taste like?
Not like tomatoes at all! The first time I made this recipe, I really didn’t know what to expect. Imagine my surprise when I found it tasted like apples.
The compounds that give ripe tomatoes their signature “tomato” flavor (like lycopene and other carotenoids) aren’t fully developed in green tomatoes. Therefore, the fruit tastes more neutral—closer to an apple than to a classic tomato. That’s why green tomato jam often tastes surprisingly like apple butter once spiced with cinnamon and ginger.
Interested in more apple recipes? You will love these Old Fashioned Baked Apples or Cake Mix Apple Cobbler.
Ingredients
Whether you spread it on warm bread, serve it with cheese, or brush it over grilled meats, it’s a versatile recipe that will quickly become a staple in your kitchen. To make this green tomato jam recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Green Tomatoes: Tangy base, similar to tart apples.
- Sugar: Sweetens, helps jam set, and preserves.
- Lemon Juice & Zest: Adds brightness, acidity, and canning safety.
- Ground Ginger: Warm spice that balances the tartness.
Substitutions and variations
- Replace ginger with cinnamon, nutmeg, or cloves for a warmer flavor.
- Add 1–2 finely chopped jalapeños or a pinch of red pepper flakes for a spicy kick.
- Try lime juice and zest instead of lemon for a different brightness.
- Stir in raisins or chopped dried apricots for added texture and sweetness.
How to make green tomato jam
Step 1: Wash and core the green tomatoes. Chop them into small pieces—no need to peel. The skins soften during cooking and blend right in.
Step 2: Place the tomatoes, sugar, lemon zest, lemon juice, ground ginger, cinnamon, and salt in a large, heavy-bottomed pot. Stir well to coat the tomatoes with the sugar.
Step 3: Set the pot over medium heat. Bring the mixture to a gentle boil, then reduce to a low simmer. Stir occasionally at first, then more frequently as the jam thickens to prevent sticking.
Step 4: Continue cooking for 45–60 minutes, until the mixture becomes glossy and thick. The tomatoes will break down into a soft, spreadable texture.
Step 5: For a smoother jam, use an immersion blender to puree to your desired consistency.
Green Tomato Jam will yield about 4 half-pint jars (that’s about 4 cups or 32-ounces total of jam).
The exact yield can vary a little depending on how juicy your tomatoes are, how much you cook it down (a thicker jam = slightly less yield), or whether you puree it smooth or leave it chunky.
Pairing Ideas
- Spread on homemade buttermilk biscuits or toast for a sweet-tart breakfast treat
- Serve with sharp cheddar, brie, cream cheese or goat cheese on a charcuterie board
- Use as a glaze for roasted pork, chicken, or salmon
- Swirl into Greek yogurt or cottage cheese for a tangy twist
- Spread inside a grilled cheese sandwich for an unexpected pop of flavor
Storage, freezing and reheating instructions
- Storage. Spoon the hot jam into an airtight container. Allow the jam to cool completely before storing in the refrigerator. The jam will keep for three weeks.
- Freezing. Pour cooled jam into freezer-safe containers, leaving at least 1 inch of headspace for expansion. Freeze for up to 6 months.
- Reheating. Thaw in the refrigerator overnight. To serve warm (such as for glazing meats), reheat gently on the stove over low heat until loosened.
Canning instructions
If you’d like to make this jam shelf-stable for up to a year, follow these safe water bath canning steps:
- Ladle hot jam into sterilized half-pint jars, leaving ¼-inch headspace.
- Wipe rims clean, apply lids and bands, then process in a boiling water bath for 10 minutes (adjusting for altitude).
- Let jars cool 12–24 hours before checking seals. Properly sealed jars keep up to 1 year in a cool, dark place.
For more detailed instructions, check out my tutorial on The Basics of Water Bath Canning.
Altitude Adjustments
Water bath processing times vary with elevation:
- 0–1,000 ft: 10 minutes
- 1,001–3,000 ft: 15 minutes
- 3,001–6,000 ft: 20 minutes
- 6,001–8,000 ft: 25 minutes
- 8,001–10,000 ft: 30 minutes
Green tomato jam FAQs
Yes. Standard jam relies on sugar to help it gel, but low-sugar or no-sugar pectin lets you cut the sugar by half without ending up with runny jam. One (1.75 oz) box of Sure-Jell For Less or No Sugar Needed works for about 4–5 cups of fruit. If using Ball Low-Sugar Pectin (flex batch), use about 3 tablespoons of low-sugar pectin for this batch.
Add the low-sugar pectin once the tomato mixture is hot and starting to simmer. Stir well, then continue cooking until it thickens and reaches jam consistency.
Keep cooking until it thickens, or add a little more sugar and lemon juice to help it set.
Honey, maple syrup, or agave can replace part of the sugar. They’ll add unique flavor notes (floral, earthy, caramel-like). Use ¾ cup of sweetener for every one cup of sugar the recipe calls for.
These sweeteners add liquid, so you may need to cook the jam a little longer to reach a proper set. Add the sweeteners once the tomatoes have started to break down and the mixture is hot (not at the very beginning), to help preserve the delicate flavors.
If you want to can this version, it’s safest to use low-sugar pectin so the jam sets properly and holds up on the shelf. Otherwise, refrigerate or freeze.
Yes — you can make green tomato jam with artificial or alternative sweeteners, but there are a few important things to know first:
Stevia (liquid or powdered), monk fruit sweetener, splenda (sucralose), and erythritol / allulose blends work best. These all provide sweetness without sugar, but they don’t help with gel formation the way sugar does. That means the jam will stay loose unless you add low- or no-sugar pectin.
Check the package conversion chart — most sugar substitutes are sweeter than sugar, so you usually need less.
Also, sugar acts as a preservative. If you use only artificial sweetener, your jam won’t be safe for long-term pantry storage.
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If you made Green Tomato Jam, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Green Tomato Jam
Ingredients
- 2 pounds green tomatoes chopped (about 6–8 medium)
- 2 cups granulated sugar
- 1 large lemon zested and juiced
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon optional, for spice
- ½ teaspoon salt
Instructions
- Wash and core the green tomatoes. Chop them into small pieces—no need to peel.
- Place the tomatoes, sugar, lemon zest, lemon juice, ground ginger, cinnamon, and salt in a large, heavy-bottomed pot. Stir well to coat the tomatoes with the sugar.
- Set the pot over medium heat. Bring the mixture to a gentle boil, then reduce to a low simmer. Stir occasionally at first, then more frequently as the jam thickens to prevent sticking.
- Continue cooking for 45–60 minutes, until the mixture becomes glossy and thick. The tomatoes will break down into a soft, spreadable texture.
- For a smoother jam, use an immersion blender to puree to your desired consistency.
- Spoon hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes, or refrigerate for immediate use.
Video
Notes
- Yield: About 4 half-pint jars (≈ 4 cups).
- Jam thickens as it cools—don’t overcook.
- Fresh ginger can be used instead of ground (1 tablespoon grated = 1 teaspoon ground).
- Refrigerate after opening; use within 3 weeks.
Thank you!
Always love your recipes.
I was surprised by how much I love this jam! The green tomatoes cook down into a sweet, almost apple-like flavor, and the ginger gives it a cozy kick. It’s great on biscuits, with cheese, or even as a quick glaze for chicken. Simple, unexpected, and definitely worth making.