Looking for green tomato jam/preserves recipe for canning
My (single) tomato plant produced exactly ONE tomato that got red (and it had already formed when I bought the plant at a fundraiser). Despite the hot, dry summer, nothing happened except it grew pretty tall (and honestly, I'd only even grown tomatoes in pots before, so I didn't know what to do). About 3-4 weeks ago I saw a couple of very tiny little tomatoes. Fast forward--now I have a lot of tomatoes on this plant, but it seems to have gone from summer to fall overnight (not that I'm complaining!) I pinched off all of the remaining blossoms in the hope that the plant will put its energy into ripening the fruit. But, since the nights are cooler and the days aren't very warm and a September frost is possible though not likely, I am thinking that I might want to get prepared for having a bunch of green tomatoes. Not really a fan of the fried green tomatoes, but I don't want to waste these since they are from my first "real-in-the-ground" tomato plant. Does anyone have a tried and true and safe canning recipe for tomato jam? Or any other tried-and-true recipe (an older CH thread does link to a quick bread recipe for green tomatoes).
OTOH, my peppers did very well and I have canned quite of few of the hot Hungarians and jalapenos, as well as making BBQ sauce with the jalapenos.
My family has enjoyed these dilled green tomato pickles for the past 30 years. We just love them.. . .reminds me of the ones my Italian grandmother's used to make.
Makes 5 pints
3 lb medium green tomatoes, washed
2 C white vinegar
2 TB salt
3 cloves garlic, peeled and split
5 fresh dill sprigs, or 2 1/2 tsp dill seed
1. Remove stems from tomatoes. Cut each into 6 wedges and set aside.
2. Sterilize 5 pint jars. Leave in hot water until ready to fill.
3. In small saucepan, combine vinegar with 1 C water and the salt; boil. Reduce heat; simmer
uncovered 5 minutes.
4. Add tomatoes, bring just to a boil. Remove from heat.
5. With slotted spoon, quickly ladle tomatoes into hot, sterilized jars. To each jar, add 1/2 clove
garlic and 1 dill sprig (or 1/2 tsp dill seed). Fill with vinegar mixture to within 1/2 inch of top.
Cap at once.
6. Store in fridge. Ready to eat in a few weeks.