"GREEN TOMATO JAM"
"GREEN TOMATO JAM"

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, "green tomato jam". One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Green Tomato Jam 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 Green Tomato Jam Recipe photo by Taste of Home Unripe green tomatoes lack the foxy flavor of their mature counterparts but do have a brisk acidity and a vegetal quality that plays nicely as a jam. This recipe comes from Marzia Brigante, who teaches preserving classes in Emilia-Romagna, Italy. It's simple but can be a real eye-opener.

"GREEN TOMATO JAM" is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. "GREEN TOMATO JAM" is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook "green tomato jam" using 4 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make "GREEN TOMATO JAM":
  1. Prepare JAM or JELLY
  2. Prepare 4 cup Green Tomatoes
  3. Prepare 4 cup Sugar
  4. Get 6 oz Raspberry JELLO (Or any JELLO. Green or Yellow Jello IF* Making it HOT)

Wash the tomatoes and cut into wedges. In a stainless bowl, sprinkle with the sugar in layers and let sit overnight. Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat. Dice up the tomatoes, weight them and put them in your copper jam pan.

Steps to make "GREEN TOMATO JAM":
  1. Wash, Blanch, Cool*, then Peel Tomatoes
  2. COOK: Tomatoes for 10 Mins. (Mashing as cooking…. Mash Less if you like a Crunchy type Jam)
  3. ADD: Sugar, and Cook for 20 mins.
  4. TAKE OFF STOVE: ADD the Jello to Hot Tomatoes
  5. POUR IN JARS: And ENJOY. …:)
  6. TIP
  7. TO MAKE IT A "HOT JAM"
  8. I Experimented* and turned this Recipe into my Version of, "Hot Pepper Jam" using "Green Tomatos" which turned out surprisingly Great…:)
  9. (Holding over the Jar), Slice maybe* 10 pepperocinis* down the middle, letting the Juice but, NOT* the seeds out. CHOP: the pepperocini and add to the Last Cooking Step where you have to cook for the 20* mins. ~~ im sure you can use jalapeno peppers but I didn't have any, so I went to the fridge and used my pepperoncini peppers instead and it was delicious…:)

Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat. Dice up the tomatoes, weight them and put them in your copper jam pan. Prepare jars and hot water bath. In a spice grinder place the chopped vanilla bean with ¼ cup of the sugar. Place all ingredients in a large pot.

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