Post by lew92 on Oct 11, 2013 9:23:34 GMT -5
This turned out really good and thick, dark green with flecks of ginger in it. Very pretty in the jar.
A few notes on my make:
1) I used very small tomatoes so that the seeds were tiny and I didn't have to remove them.
2) I peeled and sliced the ginger, then put it through my food processor to chop it as fine as possible.
3) Make sure to put the allspice in a cloth tea bag or bundle it into cheesecloth - it doesn't break down in the food processor after cooking and I had to fish it all out.
Otherwise, I followed the recipe pretty closely. I got seven half pint jars, so more than expected. This would be really good on pork or chicken and this morning I had a dab on biscuits with a small spoonful of creme fraiche. It was very tasty.
agoodappetite.blogspot.com/2009/10/first-frost-green-tomato-jam.html
First Frost Green Tomato Jam
(adapted from Lori's Lipsmacking Goodness)
3 lbs green tomatoes, quartered & seeded (weighed is after seeding)
4 inch piece fresh ginger, peeled & minced
5 1/2 c granulated sugar
6 T lemon juice
2 cinnamon stick
1 t allspice
Day 1: Combine tomatoes, ginger, sugar and lemon juice in a large glass bowl. Cover the bowl & allow to sit overnight at room temperature.
Day 2: The tomatoes should have releases a lot of liquid. Pour everything from the bowl into a large heavy bottomed pan. Add the cinnamon sticks & allspice. Bring to a boil. reduce heat & let simmer for 10 minutes. Pour everything back into a clean glass bowl. Refrigerate overnight.
Day 3: Put the mixture through a food mill using the medium blade. Get as much through as possible. Then finely chop any skins that remain in the food mill. (If you don't have a food mill you could chop things finely in a food processor). Put everything in a large heave bottomed pot & bring to a boil. Reduce & let boil gently for 1/2 - 1 hours until thickened, it should reduce almost half.
Meanwhile prepare 5 jars & lids for canning by boiling the jars in water at least 1-inch over the top of the jars for 20 minutes & the lids for 5 minutes. Remove hot jars from the water & fill with hot jam leaving 1/4-inch head room. Remove any air bubbles. Wipe the rims of the jars to clean any spilled jam. Top with lids & screw on neckbands. Return jars to the boiling water bath, with at least 1-inch of water over the top of the jars. Boil for 15 minutes. Turn off heat & let sit for 5 minutes. Remove jars from the water & let sit undisturbed for 12 hours. The tops of the jars should pull downward & pop, if any don't either reprocess that jar or refrigerate to use.
Makes 5 cups.
A few notes on my make:
1) I used very small tomatoes so that the seeds were tiny and I didn't have to remove them.
2) I peeled and sliced the ginger, then put it through my food processor to chop it as fine as possible.
3) Make sure to put the allspice in a cloth tea bag or bundle it into cheesecloth - it doesn't break down in the food processor after cooking and I had to fish it all out.
Otherwise, I followed the recipe pretty closely. I got seven half pint jars, so more than expected. This would be really good on pork or chicken and this morning I had a dab on biscuits with a small spoonful of creme fraiche. It was very tasty.
agoodappetite.blogspot.com/2009/10/first-frost-green-tomato-jam.html
First Frost Green Tomato Jam
(adapted from Lori's Lipsmacking Goodness)
3 lbs green tomatoes, quartered & seeded (weighed is after seeding)
4 inch piece fresh ginger, peeled & minced
5 1/2 c granulated sugar
6 T lemon juice
2 cinnamon stick
1 t allspice
Day 1: Combine tomatoes, ginger, sugar and lemon juice in a large glass bowl. Cover the bowl & allow to sit overnight at room temperature.
Day 2: The tomatoes should have releases a lot of liquid. Pour everything from the bowl into a large heavy bottomed pan. Add the cinnamon sticks & allspice. Bring to a boil. reduce heat & let simmer for 10 minutes. Pour everything back into a clean glass bowl. Refrigerate overnight.
Day 3: Put the mixture through a food mill using the medium blade. Get as much through as possible. Then finely chop any skins that remain in the food mill. (If you don't have a food mill you could chop things finely in a food processor). Put everything in a large heave bottomed pot & bring to a boil. Reduce & let boil gently for 1/2 - 1 hours until thickened, it should reduce almost half.
Meanwhile prepare 5 jars & lids for canning by boiling the jars in water at least 1-inch over the top of the jars for 20 minutes & the lids for 5 minutes. Remove hot jars from the water & fill with hot jam leaving 1/4-inch head room. Remove any air bubbles. Wipe the rims of the jars to clean any spilled jam. Top with lids & screw on neckbands. Return jars to the boiling water bath, with at least 1-inch of water over the top of the jars. Boil for 15 minutes. Turn off heat & let sit for 5 minutes. Remove jars from the water & let sit undisturbed for 12 hours. The tops of the jars should pull downward & pop, if any don't either reprocess that jar or refrigerate to use.
Makes 5 cups.