I have yet to explore the health benefits of green tomatoes. Cost wise, tomatoes have always been much cheaper than vegetables. Whenever, I hear anything unusual about tomatoes, I quickly remember the Tomatina festival in Spain. What a fun and frolic – fighting with tomatoes! La Tomatina is a festival of its own in the entire world.
Personally, I wouldn’t want to sit in a puddle of mushy tomatoes. And I don’t like playing with food, either. Food nourishes us and it should always be valued. Instead of wasting food, it is better to give it to homeless people. But that’s just my take.
Now, coming to jams and marmalade, they always go well with toasted bread. Nothing can be as comforting as bread and jam for morning breakfast or for a quick bite at any time. I also like spreading jam on cookies or biscuits and make a sandwich. It tastes too good.
The problem with store-bought jams is the presence of animal-based ingredients – mainly gelatin from animal bones. The best alternative for vegans is to make pectin at home by using apples (chop 2-3 apples without discarding the seeds and boil them in 1 cup of water) and use it for preparing jams.
Most of the jams are very simple to make. All you need to make mouth-watering delicious jam are just three simple ingredients: fruits, sugar and lemon juice. This recipe for green tomato jam, however, calls for a few more ingredients. If you aren’t comfortable using refined white sugar then try using brown sugar; the jam comes out equally well. If you use brown sugar, the only difference you would find is the color of jam would be brownish instead of green in this case.
Green Tomato Jam
- Firm green tomatoes – 1 kg
- Sugar – 800 gms
- Cinnamon – 1 ½ inch piece
- Grated ginger – 2 tbsp
- Orange zest – 2 tbsp
- 2 cups of orange juice
- 1 cup of water
Cooking time: 1 hr
Preparation time: 30 mins
Chop the green tomatoes into small pieces.
Then, take a heavy bottomed pan and place the chopped tomatoes, sugar, grated ginger, orange zest, orange juice and water.
Mix all the ingredients and set the pan aside for an hour to allow the flavors to get infused.
After an hour, place the pan on low heat and stir occasionally. The mixture will begin to solidify slowly.
Once you find the jam has thickened, allow it to cool and store it in airtight container.
This jam normally goes well with crêpes or toasted bread.