About this recipe: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!
1kg green tomatoes
750g jam sugar
2 lemons, juice only
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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.
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.
Fill sterilised jars with the hot jam, wipe the edges of the jars and seal.