Canning - Green tomato jam canning recipe

Author: Joyce Doll  

A 5-star recipe for Green Tomato Jelly made with green tomatoes, sugar, raspberry gelatin Sweet and thick with a touch of cinnamon spicy, this green tomato jam with apples is a delicious way to use up end of the season green tomatoes.

Green tomato jam with apples

Sweet and thick with a touch of cinnamon spicy, this green tomato jam with apples is a delicious way to use up end of the season green tomatoes.
Provided by: Petro
Yields: 0 servings
Number of ingredients: 5

Ingredients:

• 4 lbs Green tomatoes
• 4 lbs Apples (I used red but green work just as great)
• 2 Cinnamon sticks
• 2 Lemons
• 4 lbs sugar (if apples are really sweet, cut sugar in half)

How to cook:

1. Cut tomatoes into smaller pieces and make a green tomato puree using a blender. Add tomatoes little by little.
2. If your tomatoes have seeds and rough peel, strain the puree through a sieve (mine were perfect, no seeds and soft peel so I didn't need to strain).
3. Pour the tomato juice into a roomy saucepan bring to a boil. Turn the heat on low and simmer until you get left with half the juice.
4. Pour sugar and continue simmering until you get a medium thick syrup
5. Meanwhile dice the apples. Alternatively you could grate the apples or pass them through a blender if you want your jam to have a smoother texture or you don't like to feel apple chunks in your jam. This method will also help you spread the jam easier on toast.
6. Grate the lemon, set it aside and squeeze the lemon juice out.
7. Sprinkle the lemon juice on the apples. This will prevent the apples from browning until the tomato syrup is done
8. When the tomato syrup is dense enough, add the apple cubes, the cinnamon sticks and the lemon zest
9. Keep simmering until all apple cubes get a glassy texture.

Notes: Green Tomato Marmalade (For Canning), Wash and roughly chop green tomatoes and add them to a large pot. · Stew on low heat for roughly an hour, until soft and translucent. · Puree in a blender or with

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green tomato jam with apples green tomato jam canning recipe

GREEN TOMATO JAM

Easy Green Tomato Jam that is deliciousPlease LIKE, COMMENT and SHAREMy Email
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Green Tomato Marmalade Recipe

This green tomato marmalade recipe from the 1800's captures the sweet, bright flavors of summer all year long.
Provided by: Lauren Dibble
Yields: 0 servings
Cuisine: Condiment
Number of ingredients: 3

Ingredients:

• 5 lbs green tomatoes, roughly chopped, not peeled or cored
• 3/4 cups sugar
• 2 Tbsp lemon juice

How to cook:

1. Wash and roughly chop green tomatoes and add them to a large pot.
2. Stew on low heat for roughly an hour, until soft and translucent.
3. Puree in a blender or with an immersion blender.
4. Push pureed tomatoes through a sieve into a large bowl to remove the pulp and seeds.
5. Transfer remaining liquid back to the pot and add sugar and lemon juice.
6. Cook on low for another hour, or until thickened.
7. Fill sterilized mason jars with tomato marmalade, leaving 1 inch head space.
8. Process in a hot water bath for 10 minutes.

Notes: CERTO Green Tomato Jam, CERTO Green Tomato Jam · 3 cups prepared tomatoes (buy about 1-3/4 lb. green tomatoes) · 1/2 cup fresh fresh lemon juice · 7-1/2 cups sugar, measured into separate Sugars: 11gVitamin C: 2%Vitamin A: 0%

Green Tomato Jelly

A 5-star recipe for Green Tomato Jelly made with green tomatoes, sugar, raspberry gelatin
Provided by: monte
Total time: 45 minutes
Yields: 4 servings
Number of ingredients: 3

Ingredients:

• 5 cups green tomatoes, cut into small pieces
• 4 cups sugar
• 1 package (6 ounce size) raspberry gelatin powder

Nutrition:

• Calories: 31 calories
• Serving Size: per tablespoon

How to cook:

1. Boil tomatoes and sugar together for 15 minutes. Remove from heat. Add gelatin and stir well.
2. Put into blender. Blend well.
3. Pour into jars and seal.

Notes: Green Tomato Jam - Pomona's Universal Pectin, 2 pounds green tomatoes · 1 lemon · ¼ cup lemon juice bottled or fresh · ½ of a vanilla bean or 1 teaspoon vanilla extract · ½ of a stick of cinnamon or ¼ teaspoon