Green tomato jam

    12 hours 45 min

    If you're thinking of green tomato chutney, you may want to give this green tomato jam a go! I usually make this jam at the end of summer before the first frost to enjoy the last few green tomatoes that will not have time to ripen in my garden. The jam is really good and easy to make!

    117 people made this

    Serves: 60 

    • 1kg green tomatoes
    • 750g jam sugar
    • 2 lemons, juice only

    Prep:15min  ›  Cook:30min  ›  Extra time:12hr resting  ›  Ready in:12hr45min 

    1. Wash the green tomatoes. Add to boiling water for 40 seconds, cool slightly and and then peel. Cut into quarters. Mix them with the sugar and lemon in a large casserole and set aside for 12 hours.
    2. The next day, cook the jam on low heat, stirring often, because the jam will stick to the pot very quickly! You can begin testing for setting point after 6 minutes (place a teaspoon of jam onto a cold plate, leave a few seconds, push the jam with a finger, and if the surface wrinkles, setting point has been reached). It may take up to 30 minutes to reach setting point; test every few minutes as needed.
    3. Fill sterilised jars with the hot jam, wipe the edges of the jars and seal.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (3)


    Very easy to make and came out great  -  21 Oct 2010


    Easy to make, interesting taste & friends enjoyed it  -  18 Dec 2012


    I have just made this jam and it is so lovely. Can not wait for toast and jam in the morning  -  18 Oct 2012