This homemade, citrusy green tomato jam makes the perfect summer condiment or spread for bagels, sandwiches, burgers, or cheese boards.
Preparation Time
45 mins
Cooking Time
50 mins
Total Time
1 hr 35 mins
Calories
81 Calories
Recipe Instructions
Step 1
Pulse tomatoes and ginger in the bowl of a food processor until finely chopped, in 3 to 4 batches, pulsing about 15 times; scrape down sides as needed. Place finely chopped tomatoes and ginger in a large Dutch oven.
Step 2
Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring mixture to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the side of the pan. Reduce heat to medium-low (mixture should hold a steady low boil) and cook, stirring occasionally, until mixture reaches a temperature of 215 degrees F to 220 degrees F (101 to 105 degrees C), 45 minutes to 1 hour.
Step 3
Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Let cool for 3 hours before serving or canning.
Ingredients
2 teaspoons lemon zest
2 tablespoons fresh orange juice
2 teaspoons grated orange zest
1 teaspoon kosher salt
2 tablespoons finely chopped fresh ginger
3 pounds green tomatoes, cored and cut into chunks
