Red and Green Heirloom Tomato Jam Recipe
What is better than heirloom tomatoes in the summer?
From “Black from Tula” to “Green Zebra” to “ Speckled Roman” to Brown Cherry”, “White Beauty”, “Yellow Pear”, Jaune Flamme”, “Mortgage Lifter”, and “Omar’s Lebanese." Just to name a few that I planted this year in the garden!
These are primarily Heirloom varieties that have indeterminate habits. They yielded about 350 lb of tomatoes in a matter of 4 weeks. I had no idea what to do with so much. Since the climate was so warm, they ripened at a very fast rate and we could not eat them fast enough.
I canned about 50 jars for the winter, which used up about 80 lbs. I gave a lot of them to friends and family. I roasted a big batch, but still had a lot to go, so I decided to make two types of tomato jam: Red Ripe Tomato Jam and Green Tomato Jam. The red ripe tomato variety has a spicy tang to it and is a wonderful accompaniment to cheese and wine. Meanwhile, the green tomato jam is great on toast in the morning or eaten just by itself.
Enjoy both recipes!
Red Tomato Jam
5 lbs tomatoes, cored and finely chopped
3½ cups granulated sugar
½ cup lime juice
2 teaspoons grated fresh ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 tablespoon sea salt
1 tablespoon red pepper flakes
Combine all ingredients and bring to a boil in a large pot over high heat, then reduce heat to low. Simmer, stirring regularly until it is reduced to a sticky concoction. Make sure you stir it constantly at the end since it burns easily. It should look glossy, not runny at the end. About 2 hours. Pour into well-washed and prepared jars and close tightly. It will keep in the refrigerator for 6 months. If you would like to keep them longer, up to 2 years, boil the jars in a water bath for 20 minutes. Invert them on a towel and allow to cool. Jam can be stored in a dark place for up to 2 years.
Green Tomato Jam
4 lbs of green tomatoes
4 cups of granulated sugar
Juice of 1 lemon
1 cinnamon stick
Wash and dry the tomatoes. Core them, cut them into wedges, remove the seeds and the white part (if any). Place in a large pan, add the sugar and the lemon juice. Cover and let it stay overnight.
The next morning, add the cinnamon stick and bring to a boil, then cook for 10 minutes on a low flame. Cover and let it rest in the refrigerator for 8 hours.
After 8 hours, bring to a boil and cook on low heat for 10 minutes. Once the tomatoes are soft, remove the cinnamon stick, put them in a blender and blend until smooth. I like some chunky texture to it, so I don’t over-blend.
Return the jam to the pot and cook for an additional 15 minutes. Pour into jars and seal while hot.
Can be preserved for up to 6 months.