Best 9 Green Tomato Jam Recipes

GREEN TOMATO JAM

Steps:

• In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. , Pour into jars or containers, leaving 1/2-in. headspace. Cool before covering with lids. Refrigerate up to 3 weeks.

GREEN TOMATO RASPBERRY JAM

Steps:

• Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.
• Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.

BILTMORE ESTATE GREEN TOMATO JAM

Steps:

• 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 to a simmer for 1 hour. Add the sliced lemon and cook an additional 1 hour, over low heat. Cool and use or can according to USDA guidelines.

RASPBERRY (GREEN TOMATO) JAM

Steps:

• Grind or grate tomatoes.
• Mix tomatoes and sugar.
• Bring to a boil.
• Boil 15 minutes.
• Remove from heat.
• Add jello and stir well.
• Seal in jars or freeze.
• Enjoy!

FRIED MEATLOAF SANDWICH WITH GREEN TOMATO JAM

Steps:

• You will need two 8-by-8-inch pans or similar. In the first, combine the flour, baking powder, pepper, salt and cumin. In the second, whisk together the egg and milk.
• Dip each meatloaf slice into the egg mixture; shake off any excess. Then coat in the flour mixture; again, shake off the excess. Place on a wire rack.
• Fill a large cast-iron skillet with 1/4 inch of coconut oil. Heat over medium heat until the oil reaches 325 degrees F. Add the dredged meatloaf; cook until golden brown on both sides, about 4 minutes per side. Drain on a wire rack and let cool.
• Build the sandwich in this order: bread, mayonnaise, meatloaf, lettuce, green tomato jam, bread, smile! Just kidding¿a smile isn't in the recipe; however, if you make it to this step, you will surely provide the smile!
• Add the green tomatoes and garlic to a food processor. Blend to a paste, then transfer to a medium saucepan along with the sugar, rice wine vinegar, soy sauce, cardamom and ginger. Stir to combine. Cook over medium-low heat until the mixture begins to look thick and glossy, about 35 minutes; stir frequently with a heat-resistant spatula to keep the jam from scorching on the bottom. Remove from the heat and let cool. Store, covered, in the refrigerator for up to 2 weeks.

GREEN TOMATO JAM

Steps:

• Remove the stem end of the tomatoes and cut into dice. Mix with the sugar and let stand for 3 hours to draw juices. Combine tomato mixture and remaining ingredients in a large pot and cook over low heat until the tomatoes are translucent and the juices are thickened. Discard cinnamon sticks, ladle the jam into hot, sterilized jelly glasses and cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses.

GREEN TOMATO JAM

Steps:

• 1. In a med-large pot, mix tomatoes and sugar/splenda together. Bring to a boil and then reduce heat to a low simmer for 20 minutes, stirring every so often.
• 2. Remove from heat and add jello mix, stirring until it's completely disolved. Pour into hot canning jars and seal. This jam can be frozen, once cooled, or put in fridge to start using right away.

NANAS GREEN TOMATO RASPBERRY JAM

Steps:

• 1. Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes. Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.

GREEN TOMATO JAM

Steps:

• 1. Bring Tomatoes and Sugar to a boil in saucepan. Boil for 15 Minutes Remove from heat. Stir in Jell-o Refrigerate Good for 1 month in refrigerator