Green Tomato and Ginger Jam
This is a great jam, almost a chutney, to serve with any kind of cheese, use as a rub on grilled meats or mushrooms or include in a brunch spread. The end of autumn is a good time to find lots of green tomatoes that will not ripen at farmers markets or in your garden. Photo courtesy of Rosa Jackson.
- 5 cups green tomatoes, diced
- 5 cups sugar
- Juice of 1 lemon
- 2 cinnamon sticks
- 2-3 tablespoons ginger, grated
- Cook tomatoes and ginger until liquid is released and begins to look like sauce. I like to puree at this point so that it’s smooth, but if you don't, it will just be a little chunkier jam. Add cinnamon, lemon juice and sugar, and continue cooking until the jam reaches 220 degrees. Begin to do freezer tests* until you like the consistency. With this jam, it's best to cook it down for quite a while until it is thick rather than attempt to add pectin.
- * How to determine if your boiled jam has gelled: First, take its temperature. A candy or jelly thermometer will do the trick. If your jam has reached 220 degrees Fahrenheit, it should be gelled, but the best way to test it is to put several small plates or spoons in the freezer before starting the project. Then when you think the jam might be gelled, take a frozen plate or spoon, put a dollop of jam on it, put it back in the freezer for a few minutes and then see how it behaves. You should be able to tell if it is still syrup or has become jam. Once you are happy with the consistency, pour the jam (carefully!) into sterilized glass jars, cap with fresh Ball jar lids and boil the jars for at least 10 minutes