Green-Tomato Jam (Tomates Vertes)

Green-Tomato Jam (Tomates Vertes)

The original source for this recipe is La Cuisine Occitane, by Huguette Castignac, 1973.

Makes about 2-1/2 pints.

2 lb. green tomatoes, sliced (about 4 cups)
3 cups sugar
1 tsp. vanilla extract or 2 tbsp. fresh lemon juice

Layer the tomato slices with the sugar, add the vanilla extract or lemon juice, and let the tomatoes macerate overnight.

The next day, cook the jam over medium heat for approximately 30 minutes, or until it reaches the jelling stage. Be careful: The jam cooks very quickly and will harden in the jars if it is overcooked; it is better to under-cook the jam slightly.

Put in jars. Process in a boiling water bath.



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