green tomato jelly jam recipe

Written ByJenny Smyth Posted on
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The Best green tomato jelly jam recipe

I’ve been making green tomato jelly jam for years, and it’s a recipe that never fails to impress my family and friends. The story behind this recipe goes back to my grandmother, who used to make it every summer when the green tomatoes were ripe and ready to be picked. She’d spend hours in the kitchen, cooking down the tomatoes with sugar and pectin until they formed a perfect jelly.

I remember helping her in the kitchen, watching as she’d stir the mixture over the stove, the aroma of sugar and citrus filling the air. It was a process that felt both tedious and magical at the same time. As I grew older, I began to appreciate the technique involved in making this jelly – the careful balance of sweet and tart, the precise measurement of pectin to ensure it set properly.

It’s a skill that requires patience and attention to detail, but one that yields a reward that’s well worth the effort. My family loves this jelly on toast, biscuits, or even as a topping for yogurt or oatmeal. We’ve served it at countless gatherings and parties over the years, and it never fails to disappear quickly.

I’ve also noticed that it makes a great addition to sandwiches or salads for a bit of sweetness and texture. As for me, I love how this jelly tastes – sweet and tangy at the same time, with just a hint of bitterness from the green tomatoes. It’s a flavor that’s both familiar and unique all at once.

And let me tell you, there’s nothing quite like biting into a fresh biscuit straight from the oven, topped with a generous helping of this jelly… it’s truly one of life’s simple pleasures.

Green Tomato Jelly Jam

4.5 from 530 votes

This unique jam transforms unripe green tomatoes into a sweet, tangy spread with a beautiful pale green hue. The natural pectin in the tomatoes creates a soft set, perfect for toast, scones, or as a glaze for meats.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4 (half-pint jars)Cuisine: InternationalCalories: 50 kcal per tablespoon

🥘Ingredients

For the Jam

2 pounds green tomatoes, cored and chopped
1 cup water
3 cups granulated sugar
1/4 cup fresh lemon juice
1 (1.75 oz) package powdered pectin

👨‍🍳Directions

1Place the chopped green tomatoes and water in a large pot.
2Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes, until the tomatoes are very soft and have released their juices.
3Mash the tomatoes with a potato masher or use an immersion blender to create a chunky puree.
4Pour the mixture into a fine-mesh strainer or jelly bag set over a large bowl and let it drip for at least 30 minutes, pressing gently to extract as much liquid as possible.
5You should have about 3 cups of clear green juice.
6Pour the tomato juice into a clean pot and whisk in the powdered pectin until dissolved.
7Bring the mixture to a rolling boil over high heat, stirring constantly.
8Add the sugar and lemon juice all at once, stirring to combine.
9Return to a full rolling boil that cannot be stirred down, and boil for exactly 1 minute.
10Remove the pot from heat and skim off any foam from the surface.
11Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace.
12Wipe the rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes.
13Remove the jars from the canner and let them cool undisturbed for 12 to 24 hours.
14Check that the lids have sealed by pressing the center; they should not flex.
15Store sealed jars in a cool, dark place for up to one year.

🔧Equipment

Large heavy-bottomed pot
Potato masher or immersion blender
Fine-mesh strainer or jelly bag
Large bowl
4 half-pint canning jars with lids and bands
Water bath canner
Jar lifter
Ladle
Funnel

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 5mg🌾Total Carbs: 13g🥦Dietary Fiber: 0g🍬Sugars: 12g🥩Protein: 0g

📝Notes

For a clearer jelly, avoid pressing the tomato pulp too firmly through the strainer. If you prefer a softer set, reduce the sugar by 1/2 cup. This jam pairs well with sharp cheddar cheese.

Watch Video Of How Green Tomato Jelly Jam Works

This green tomato jelly jam recipe has been a staple in our household for years now – it’s always a crowd-pleaser whether we’re serving it at family gatherings or just enjoying it on our own. One of my favorite things about this recipe is how versatile it is – you can serve it on toast or biscuits, use it as a topping for yogurt or oatmeal, or even add it to sandwiches or salads for an extra kick of flavor.

And let’s not forget about storage – you can keep leftover jelly in an airtight container in the fridge for up to 6 months or freeze it for up to 1 year. Reheating is easy too – simply place the jar in warm water until thawed out completely before serving.

❓ Frequently Asked Questions About Green Tomato Jelly Jam

Q: What is green tomato jelly jam?

This recipe is made with green tomatoes, which are cooked down with sugar and pectin until they form a perfect jelly.

Q: Can I use red tomatoes instead?

No, red tomatoes have too much acidity and will not produce the same flavor profile as green tomatoes.

Q: What is pectin?

Pectin is a natural gelling agent found in fruit, particularly in apples and citrus fruits.

Q: How do I store leftover jelly?

You can store leftover jelly in an airtight container in the fridge for up to 6 months or freeze it for up to 1 year.

Q: Can I make this recipe without pectin?

No, pectin is necessary to ensure that the jelly sets properly.

Q: What if I don’t have any pectin on hand?

You can omit pectin altogether if you prefer a looser consistency jelly.

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