This homemade green tomato jam recipe, with ginger and orange, makes the perfect condiment or spread for bagels, sandwiches, burgers, or cheese boards.
Preparation Time
40 mins
Cooking Time
50 mins
Total Time
1 hr 30 mins
Calories
81 Calories
Recipe Instructions
Step 1
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Step 2
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.
Step 3
Combine tomatoes and ginger in the bowl of a food processor; pulse until blended, working in 3 to 4 batches.
Step 4
Place tomato mixture in a large Dutch oven. Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring to a boil over medium-high heat, stirring occasionally.
Step 5
Attach a candy thermometer to the side of the pan. Reduce heat to medium-low 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 6
Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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
