Green Tomato Jam

Aunt Debbi over at Aunt Debbi's Garden has sent out a call for help, asking for suggestions of what to do with all her green tomatoes. Well Aunt Debbi, if life gives you green tomatoes, make green tomato jam!

This year we ended up with 6+ quarts of green Sungolds. So we did some research and asked around. One of Wing Nut's co-workers came across a recipe for green tomato jam in one of her Italian cookbooks. It was very easy to make and we use it just like we would any other jam.

SOFT GREEN TOMATO JAM

• 2 lbs green tomatoes cut into 1/2 inch pieces--reserve juice and seeds
• 1 3/4 cup sugar (10 ounces)
• 2 medium lemons, preferably organic
• pinch of salt
• generous pinch of freshly ground black pepper
• 1  three inch cinnamon stick broken

1.  In a glass bowl, toss together the tomatoes, their juices and seeds, and the sugar. Lightly cover with plastic wrap and leave at room temperature 24 hours.

2.  Turn the tomatoes into a 4-quart saucepan. Scrub the lemons if they are not organic. With a zester shred the zest of both lemons into the tomatoes. Cut away and discard the white pith. Cut the lemon's flesh into small pieces, removing the seeds. Stir into the tomatoes, along with the salt, pepper, and cinnamon stick.

3.  Bring to a boil, uncovered, over high heat. Reduce the heat so the jam cooks at a moderate simmer. Simmer, uncovered, about 40 minutes or until a candy thermometer set into the jam reads 210 F. Or, test by spooning a little jam onto a chilled plate--it should not run. Do not over cook. Turn the jam into a bowl to cool. Refrigerate or freeze. For fullest flavor eat at room temperature.

Note: Because the jam is low in sugar it may spoil if canned, but it freezes well for 6 months or keeps in the refrigerator up to 2 weeks.

--Curmudgeon