Green tomato jam

Place the tomato slices into a large pot. Remove the lemon zest from the lemon and slice thinly.

Add the lemon slices, lemon zest, sugar, honey, cinnamon, and water to the pot with the tomatoes. Bring the mixture to a boil over a medium heat, and then reduce the heat and leave to simmer for around 90 minutes. Stir the mixture occasionally.

Once the jam has thickened, transfer the mixture into sterilized jars. To can the jam, wipe the rims clean and place lids and rings on the jars. Transfer into a hot water canner (or a large pot filled with hot water and a rack on the bottom). Ensure the jars are fully covered and leave to boil for 10 minutes. Transfer carefully to the countertop, and tighten the seals after cooking. If any jars fail to seal, these will need to be used immediately and stored in the fridge. Jars that have been properly sealed can be stored away from direct sunlight in a store cupboard for 12 months.

Tips & tricks

First and foremost you need to make your jam with unripe red tomatoes that are green, and not using normally green tomatoes, like green heirloom tomatoes. This is because the makeup of the tomato changes slightly once it’s ripened, so you won’t get the right flavor profile at the end with green heirlooms. When chopping the tomatoes, you have a few choices. You can either hand chop, for a chunkier end texture in the jam, or use a food processor to pulse. Either way, you don’t want to entirely purée the tomatoes if you use the processor, as the jam is tastiest with texture in the end batch.

In the recipe we’ve shared, we’ve included a pinch of cinnamon for seasonal spicing. However, some chefs will also include other elements like cloves or ginger, for more spice and flavor in the jam. Or, for those who like a real kick, green tomato jalapeño jam is absolutely delicious, and well worth a try making at home from scratch. Simply add a handful of chopped jalapeños to the pan when you add in the lemon and honey in the recipe above.

Once you’ve mastered this jam recipe, there are all sorts of ways to use up the rest of your green tomato harvest. Green tomato chutney is a savory option, made using a similar method to the jam above, by removing the sugar and adding other spices and dried fruits. If you’d like to take the opportunity to ripen a few of your green tomatoes indoors safely away from the frost, there are a few tricks you can follow, from ripening in a cardboard box to a bag, so you don’t lose out on an entire harvest of ripe tomatoes. 

How to use it

Green tomato jam can be enjoyed just like you would your favorite sweet jam. With a moderate sweetness and a welcoming citrus profile, it’s right at home alongside a classic cheese board, or spread in a lunchtime sandwich.

Storage

In the recipe above, we’ve outlined how to can your jam to ensure it’s stored safely in a cupboard for 12 months. If you’d like to skip this step you can ladle the jam into sterilized jars and transfer to the fridge, but they’ll only keep in the fridge for up to one month. Once you’ve opened your canned jams, make sure you keep them in the fridge.