Best Green Tomato Jam No Pectin 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.

GREEN TOMATO JAM

Green Tomato Jam image

This green tomato jam is sweet but has a nice tang from the tomatoes and subtle heat from the ginger. You will love the citrus undertones! This tastes delicious on a cheese board or over cream cheese on a bagel. Or try on a grilled cheese sandwich or a burger-yum!

Provided by Pam Lolley

Categories Jams and Jellies

Time 4h35m

Yield 40

Number Of Ingredients 8

Ingredients

3 pounds green tomatoes, cored and cut into chunks
2 tablespoons finely chopped fresh ginger
3 ¾ cups white sugar
3 tablespoons fresh lemon juice, divided
2 tablespoons fresh orange juice
2 teaspoons lemon zest
2 teaspoons grated orange zest
1 teaspoon kosher salt

Steps:

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.
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.
Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Let cool for 3 hours before serving or canning.

Nutrition Facts : Calories 81.4 calories, Carbohydrate 20.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 52.5 mg