Green tomato jam

Green tomato jam

Marmelata di pomodori verdi

By
From
Vegetables
Makes
2kg
Photographer
Laura Edwards

This concoction came about after a friend told me his garden, towards the end of the season, was full of green tomatoes that he could not use. He gave them to me, and I decided not to make pickle or fritters, as many people do, but a sweet marmalade or jam. It is delicious!

You will need to ‘test for a set’. Put three saucers into the freezer before you start, and when you reach the point of testing, take the pan off the heat, and put a spoonful of the jam on to one of the cold saucers. If it wrinkles, after a minute, when you push it with a finger, it is ready. If it is still runny, bring the jam back to the simmer, and test again a few minutes later.

Ingredients

Quantity Ingredient
2kg green tomatoes
3 lemons
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
A pinch salt
2kg preserving sugar

Method

  1. Cut the tomatoes into little chunks and put them into a large preserving pan with 2–3 tablespoons of water. Bring slowly to the boil, and continue simmering over a very low heat for 20–30 minutes.
  2. Meanwhile, finely grate the rind from the lemons. Squeeze the juice, and save the pips, tying them up in a little muslin bag.
  3. Add the lemon rind, juice and muslin bag to the tomatoes, along with the spices, salt and about the same amount of water as above. Stir until amalgamated, then pour in the sugar and let it dissolve over a low heat. Stirring occasionally to prevent sticking, carry on cooking gently until the mixture has reduced in volume by one-third.
  4. Test for a set, put into sterilized jars, then seal and store in a cool dry place.
Tags:
Carluccio
vegetables
vegetarian
Italian
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