Just when I was thinking about all my green tomatoes, one of my oldest friends and favorite ex-pats, Melanie asked me about green tomato jam. Her in-laws were going to make some. She was somewhat skeptical but I thought it sounded amazing! When I started processing my glut of green tomatoes, I made things like pickles and chutney, but Jam, now that sounded down-right interesting.
As it turns out, green tomato jam is tangy yet mild and wonderful jam on biscuits. The flavor is bright and well… green. I think this would be great as part of a cheese course or as a glaze for chicken. Ideally this would be spread on warm bread and toasted with dill havarti into one of the most amazing grilled cheese sandwiches ever!
I browsed around a few sources and got quite a few hits on the internet and after tinkering, this is what I came up with: (it is broken into multiple days to make it easier for me to deal with when I am busy)
Green Tomato Jam
- 4c of seeded and diced green tomatoes
- 3c sugar
- 1Tb grated fresh ginger
- 1tsp fresh cracked pepper
- pinch salt
- Juice (and zest) of one large lemon
In a bowl, combine the tomato, sugar, seasonings and lemon juice. Cover with plastic wrap and let macerate overnight. The next day, pour this mixture into a pan. Bring to a boil and on medium heat and cook for 10 minutes, stirring occasionally. Put a lid on the pan and refrigerate overnight.
The third day, bring the mixture to a boil, skim if necessary and continue cooking for 10 minutes, stirring occasionally. Gel test on a cold plate and cook a bit more if needed. Pour hot jam into hot jars and process for 10 minutes in a boiling water canner.
Nancy Warner 
Thanks for posting! I haven’t tasted Steve’s dad’s yet. I’ll let you know how it turns out.