Best Biltmore Estate Green Tomato Jam Recipes

GREEN TOMATO JAM

Green Tomato Jam image

As the tomato season draws near and you have a bumper crop of green tomatoes on your vine, reach for this one-of-a-kind jam! Everyone is pleased with its great taste.-Norma Henderson, Hampton, New Brunswick

Provided by Taste of Home

Time 30m

Yield about 3 cups.

Number Of Ingredients 3

Ingredients

2-1/2 cups pureed green tomatoes (about 3 medium)
2 cups sugar
1 package (3 ounces) raspberry gelatin

Steps:

In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. , Pour into jars or containers, leaving 1/2-in. headspace. Cool before covering with lids. Refrigerate up to 3 weeks.

Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.

TOMATO JAM

Tomato Jam image

Provided by Food Network Kitchen

Categories appetizer

Time 1h15m

Yield 1 cup of tomato jam

Number Of Ingredients 0

Ingredients

Steps:

Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

HERBY GREEN JAM

Herby Green Jam image

Got wilted, past-their-prime greens? Time to celebrate! No, really-- that means you get to make this savory, herbaceous jam. It's a perfect way to salvage those greens and also any tender herbs before they go bad. Treat the jam like a condiment and spread it on toast, use as a pizza sauce or serve with fish.

Provided by Food Network Kitchen

Categories condiment

Time 40m

Yield about 1 cup

Number Of Ingredients 10

Ingredients

6 to 8 ounces hearty greens, such as kale, Swiss chard and collards, wilted is fine (4 to 5 cups)
2 to 4 ounces tender herbs, such as parsley, cilantro, basil and tarragon, wilted is fine (2 to 3 cups)
2 cloves garlic
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 kalamata olives, pitted and finely chopped
1 teaspoon capers, drained and finely chopped, optional
Large pinch brown or granulated sugar, plus more to taste
Pinch crushed red pepper flakes
Kosher salt
1 teaspoon fresh lemon juice or white wine vinegar

Steps:

Remove the stems from the greens and herbs. Roughly chop or tear the leaves.
Set a steamer basket in a large saucepan filled with 2 inches of water. Bring to a boil and add the greens, herbs and garlic. Cover, reduce the heat to a simmer and cook until all greens and the garlic are tender, about 10 minutes. (Tougher greens like collards may take 5 minutes more.) Remove from the heat and let the mixture stand until cool enough to handle (it's OK to let it cool all the way too). Chop finely (including the garlic); you're looking to make a rough paste.
Heat 1/4 cup of the olive oil in a medium pot over medium heat. Add the olives and capers if using and cook, stirring, until fragrant, about 1 minute. Add the chopped greens mixture, sugar, red pepper flakes and a large pinch of salt. Reduce the heat to medium-low and cook, stirring constantly, until the greens have cooked down and dried out some, about 4 minutes. Stir in the remaining 1 tablespoon olive oil and the lemon juice. Adjust the seasoning with more salt and sugar if needed.
Let cool to room temperature. Refrigerate in an airtight container for up to 5 days.