Email to Cat      

Spicy Green Tomato Jam

Source of Recipe


Linda Colwell



List of Ingredients



• 2 pounds green tomatoes
  
• 3 cups granulated sugar
  
• 2 Tbsp lemon juice
  
• 3 whole medium-hot dried red chiles
  






Instructions



1. Dice green tomatoes, keeping seeds, juices, membranes and all. In a wide nonreactive bowl, layer diced tomatoes with sugar, lemon juice and chiles. Let stand overnight so they can soak up flavors.
   The next day, wash 2 pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
   
   
2. Transfer tomato mixture to a large saucepan and cook over medium heat to gelling stage (240� F at sea level or 8� F above the boiling point of water at higher altitudes), about 30 minutes. If you don't have a thermometer, use the saucer test: Place a small amount of jam on a chilled plate and place the plate in the freezer for a minute or two, until the jam is room temperature; if the jam is set (a path remains when you draw your finger through the jam), remove it from the heat. Be sure to watch the jam carefully toward the end of cooking; it reaches the gelling stage quickly, and if it overcooks, it will harden in the jars to a stiff mass.
   
   
3. Ladle the hot jam into the hot jars, leaving �-inch head space. Wipe jar rims with a clean, damp cloth. Attach lids. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
   
   Makes 2 pints.
   
   






Final Comments


This zingy jam -- more of a chutney -- makes a great pairing for ham, prosciutto, or any other pork product.