Green Tomato Jam (Confettura di Pomodori Verdi) Recipe
Category: Jams & Preserves
Servings: 1 jar (adjustable based on jar size)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green tomatoes | 1 kg |
| Sugar | 500 g |
| Lemon zest | 2 lemons |
| Fresh ginger | 30 g |
Nutritional Information (per serving):
(Note: Nutritional values may vary depending on the size of the jar and actual serving size.)
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 35 g |
| Sugars | 30 g |
| Protein | 1 g |
| Fat | 0 g |
| Fiber | 2 g |
Instructions:
Step 1: Sterilizing Jars and Lids
Before starting the jam, it’s essential to sterilize your jars and lids to ensure the safety of the preserves.
- Start by sanitizing the jars and lids according to health safety guidelines. Wash the jars thoroughly under running water.
- In a large, deep pot, line the bottom with a clean kitchen towel.
- Place the jars inside the pot and fill with water until they are completely submerged.
- Add more towels between the jars to prevent any accidental cracking during the boiling process.
- Cover the pot with a lid and bring to a boil. Once it boils, lower the heat and let it simmer for about 20 minutes.
- Afterward, add the lids to the pot and let them boil for another 10 minutes.
- Turn off the heat and let everything cool to room temperature. Remove the jars and place them on a dry towel to dry off.
Step 2: Preparing the Green Tomatoes
- Rinse the green tomatoes under plenty of running water to remove any dirt or residue.
- In a large cooking pot, add the tomatoes.
- Grate the zest of two untreated lemons directly into the pot. The fresh lemon zest will add a bright, aromatic kick to the jam.
- Grate the ginger and add it to the mix, giving the jam a slight warmth and complexity.
- Stir everything together using a spatula to evenly distribute the ingredients.
Step 3: Cooking the Jam
- Turn the heat up to medium-high and bring the mixture to a boil, stirring frequently to prevent sticking.
- Let the mixture cook until the temperature reaches 108°C (226°F). This is the ideal temperature for the jam to thicken.
- Continue stirring and watching as the green tomatoes start to darken in color due to the caramelization process. This is a key feature of this jam, giving it its deep, rich flavor.
Step 4: Filling the Jars
- Once the mixture has reached the correct temperature and thickened to your desired consistency, use a ladle to pour the hot green tomato jam into the sterilized jars.
- Be careful when handling the jam, as it will be extremely hot. Pour the jam into each jar, filling it almost to the top.
Step 5: Sealing the Jars
- As you fill the jars, the heat from the jam will create a vacuum seal on the jars, which helps preserve the jam for long-term storage.
- To check if the vacuum seal has worked properly, press down on the center of the lid after the jars have cooled. If you don’t hear the characteristic “click-clack” sound, the seal has been successfully created.
Step 6: Cooling and Storing
- Let the jars cool to room temperature. Once they are cool, store them in a dark, cool place. The jam will keep for several months due to the vacuum seal.
- Before serving, allow the jam to rest for at least 24 hours to let the flavors meld and intensify.
Tips for the Perfect Green Tomato Jam:
-
Using Underripe Tomatoes: Green tomatoes (tomatoes that are still unripe) are key for this recipe as they provide the tartness needed to balance out the sweetness of the sugar. Don’t substitute with fully ripe tomatoes, as the flavor profile will change.
-
Flavor Variations: You can add a pinch of cinnamon or cloves if you enjoy spiced jams. The ginger in this recipe already adds a nice warmth, but feel free to experiment with other spices.
-
Storage: Keep your jars in a cool, dark cupboard, and avoid storing them in places where the temperature fluctuates. Once opened, refrigerate and consume the jam within a few weeks.
This Green Tomato Jam (Confettura di Pomodori Verdi) recipe is a delightful way to preserve the unique flavors of green tomatoes and enjoy a sweet, tangy spread on toast, over cheese, or as a topping for roasted meats. Enjoy the fruits of your labor long after tomato season has passed!
