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.
Servings 4 cups
Calories 45kcal
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.
Nutrition
Serving: 1tablespoon | Calories: 45kcal | Carbohydrates: 12g | Potassium: 20mg | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 3mg | Iron: -3mg
