Green Tomato Jam - A fitting End to the Season

Despite the misleading heat of Indian Summer, Autumn has definitely settled in to stay. The leaves are changing colour, and there is a definite bite to the morning air. And while most of us will be scrambling to dig out warm jackets and woolly sweaters, others will be scurrying to clean up the garden and get it ready for winter.



Tomato plants may be hanging on their last legs, still pumping out fruits, but they struggle to ripen in the cooler temperatures. Gardeners know what it's like to find oneself laden with green fruits, and farmers' markets will also have baskets of rock hard greenies on hand. Fried green tomatoes are a great way to eat up this harvest, but I have to admit that come mid-October, they seem a little less appealing. Green tomatoes are wonderful as pickles or chutney, but they also make a surprisingly lovely jam.



The recipe below is for a small batch, about four to six 250ml (9oz) jars, but it can easily be scaled up if you are drowning in green tomatoes. While the tomatoes are cooking down, sterilise your jam jars and lids by simmering them in a large pot of water for at least 20 minutes: the water should cover the jars entirely.



Green Tomato Jam
Makes 4~6 jars

1kg/ 2.2lbs green tomatoes
1kg/ 2.2lbs white sugar
6 cardamom pods, left whole or ⅛ tsp (1generous pinch) ground cardamom, optional
1 tsp citric acid or juice of 1 lemon
water to cover

Thoroughly wash the tomatoes, discarding any damaged fruits.
Remove the tails, and chop into small dice. Alternatively, if you have a food mill, the tomatoes can be left in quarters.
Place the tomatoes and cardamom in a large saucepan, and add enough water to barely cover. Bring up to a gentle simmer.
Leave to bubble away until the tomatoes are soft, and somewhat broken down, about 30 minutes.
Add the sugar and citric acid (or lemon juice) to the pan, turn up the heat, and stir constantly to ensure that the sugar does not burn for about 15-20 minutes.
The tomato pulp should be translucent and thick-looking at this point.
Remove the jam from the heat.
Drain the sterilised jars, and fill with jam.
Seal the lids, and allow the jars to cool down away from drafts.
The jam should keep for about a year at room temperature. Refrigerate once opened.



Although this green tomato jam is on the sweet side, it is also rather savoury, so it is not only delicious on buttered toasts for breakfast, but would also be welcome on a cheese platter. If you do not have cardamom, it can be substituted with other spices or left out entirely. Possible replacements are: cinnamon (1 stick or a small pinch); tonka bean (a few scrapes); nutmeg (a few scrapes or a large pinch); or dried chillies, if you want to push the savoury notes.



Bon App'!