Over the weekend, with a frost advisory and a forecast low in the 30s, we picked the last of our green tomatoes. A bowlful added to two others that we had sitting on a sideboard. And while some of them have ripened, it just seemed like an abudance that should be put to a more prompt use.

So I decided to make Green Tomato Jam—this one from Lynn Rosetto Kasper—because it sounded interesting and like something that might go well on toast. And because I had heard her rhapsodizing about green tomatoes on a recent episode of the Splendid Table (best podcast ever!). I choose that particular recipe since it was very straight forward and didn't actually require canning.

I removed the tops and diced a couple pounds of green tomatoes. (The recipe called for 2 lbs. I do not have a scale. I used my judgement for how much I thought the pot I planned to use would hold.)

I poured 1 3/4 cups of sugar over them. I mixed it all together, covered it with plastic wrap and let it chill in the fridge overnight.

The next day, I zested and cut up the flesh of two lemons, removing the seeds as best as I could. I added that with a pinch of salt, a dash of cracked black pepper, and a few dashes of cinnamon to the pot with the tomatoes. I brought it to a high simmer, stirring occassionally, for about an hour. The recipe said it would take 40 minutes, but it was so much liquid that it took a lot longer than that. And when I started to lose my patience at about the 70 minute mark, I added two sifted tbsp of cornstarch. Because that's how I roll when I have other things to do.

Two and a half jars later, this was the scene on my counter. I paired the jam, after it had cooled, with sharp cheddar and a thick slice of whole wheat no-knead bread for lunch. And while I was a little worried about the smell as the concoction cooked, it was pleasantly surprising. The lemon flavor really adds a nice layer and the whole thing was just on the line of savory and sweet.

It was very interesting to have the experience of tasting an entirely new flavor combination. And eating green jam.

I'm very curious to hear your take on this type of jam. Have you had it? Are you a fan?


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