Green Tomato Jam No Pectin Recipes

GREEN TOMATO JAM

Steps:

• In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. , Pour into jars or containers, leaving 1/2-in. headspace. Cool before covering with lids. Refrigerate up to 3 weeks.

EASY RED PEPPER JAM

Steps:

• Start 3 cups of water to boil.Core and seed red peppers and cut into large chunks. Place in a food processor. Pulse until no large chunks remain. Remove to a large bowl and cover with boiling water. Let stand 15 minutes, then drain well.
• Add drained red pepper puree to a large, heavy-bottomed saucepan. Add sugar, vinegar, salt and red pepper flakes, if using. Stir to combine. Heat over medium heat until mixture boils, then reduce heat to medium low and simmer, stirring regularly to start, then watching and stirring more regularly towards the end of cooking to avoid scorching on the bottom, until mixture is thickened, about 40-45 minutes. (Mixture will thicken further in the fridge).
• Prepare three one-cup capacity jars by cleaning well.
• When jam is ready, spoon into prepared jars and allow to cool 15 minutes uncovered. Place lids on jars, just finger tight and place in the refrigerate for 6-8 hours, before using.

GREEN TOMATO JAM

Steps:

• Rough chop the tomatoes and place into a non-reactive sauce pan. Add salt, sugar and lemon juice to the pan and place pan over medium heat. Bring the mixture to a boil, stirring all the while to help break down the tomatoes and fully mix the ingredients. Once at a boil, reduce heat to medium low, allowing the mixture to simmer for 35-40 minutes, stirring regularly to keep the mixture from scorching. With about 5 minutes left on the simmer, add in vanilla and lemon zest. Stir until fully incorporated. Pour the hot mixture into a strainer and remove the seeds and skin. Place the strained mixture into a mason jar and allow to cool. Will keep in the fridge for about 1 week.

GREEN TOMATO JAM

Steps:

• Gather the ingredients.
• Wash green tomatoes and pat dry. Remove core. Chop tomatoes into small pieces, removing seeds. Place tomato pieces in a large, nonreactive pot with a heavy bottom.
• Zest lemon and keep zest refrigerated in a small bowl with a small amount of lemon juice to keep it hydrated. Add sugar and juice of half the lemon to tomatoes. Toss and leave in refrigerator, covered, to macerate overnight.
• By the next morning, tomatoes should have given off a fair amount of liquid. Place pot over medium-high heat, and bring to a boil, stirring occasionally to avoid scorching. Lower heat to a low boil, and cook for about an hour, again stirring occasionally.
• When mixture pulls away from pan when stirred, remove from heat. Add lemon zest. With an immersion blender , purée mixture thoroughly. Alternatively, use a regular blender , working in batches.
• Pour jam into clean jars , and allow to cool to room temperature. Seal and store in refrigerator for up to three weeks, or in freezer for up to three months.

TOMATO PRESERVES WITH PECTIN

Steps:

• Peel the tomatoes and chop the flesh. Place the tomatoes in a saucepan and cook over medium heat for about 10 minutes or until the tomatoes have broken down and release their juices. You should have about 3 cups of cooked tomatoes. Add the lemon juice and pectin. Bring the mixture to a rolling boil over high heat, stirring constantly. Add the sugar to the tomatoes. Return the mixture to a boil, stirring constantly. Remove the pan from the heat. Skim off any foam. Pour the tomato preserves into sterilized canning jars and process in a hot water bath for 15 minutes or as directed by the jar manufacturer.

CERTO GREEN TOMATO JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Finely chop or grind tomatoes. Measure exactly 3 cups prepared tomatoes into 6- or 8-qt. saucepot. Add lemon juice.
• Stir sugar into prepared tomatoes in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

GREEN TOMATO RASPBERRY JAM

Steps:

• Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.
• Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.

GREEN TOMATO MARMALADE

Steps:

• Using a vegetable peeler, remove the top layer of rind from the oranges and lemon, being careful not to remove any of the bitter, white pith. Sliver the rind. Set aside while you segment the oranges and lemons.
• In a small saucepan, boil the slivered rind in 1 cup water for 5 minutes. Drain and rinse.
• Core the green tomatoes, then cut them into small pieces. Make sure these pieces are the size you want in your jam.
• Place the drained citrus rind, citrus pulp, green tomatoes, sugar, and ginger in a large pot. Bring to a boil and boil uncovered until the jam sets. The timing will vary greatly depending on how green your tomatoes are and how big you cut them. Mine took 2 hours.
• Meanwhile, sterilze the preserving jars and prepare a water bath for processing. Click here for a step-by-step overview if you are new to preserving or need a refresher.
• When the mixture reaches the setting point, fill the prepared jars with hot marmalade, leaving a 1/4 inch of headspace. Wipe the rims clean. Place lids on the jars and screw on the band until finger-tip tight. Process the jars in a boiling water bath for 10 minutes.
• Once you remove the jars from the bath, allow to cool undisturbed for 24 hours. Check to ensure jars have sealed.

GREEN TOMATO JAM / NO PECTIN

Steps:

• Prepare jars and hot water bath.
• In a spice grinder place the chopped vanilla bean with ¼ cup of the sugar. Grind till fine and powdery.
• Place all ingredients in a large pot.
• Bring to a boil being sure to stir often once it starts to thicken.
• The cooking can take 1 hour depending on how high your heat goes and the size of the pot. I use power plus burner being very watchful over it so it doesn`t burn. When it hits 215 degrees remove cinnamon sticks and discard. Place jam in to sterilized jars wipe rims clean and place warm lids on jars, adjust rings on. Place in hot water bath covered by 1-2 inches of water for 10 minutes. Remove and place on towel covered counter over night. Check lids for sealing. Label and store in pantry for up to 1 year.

GREEN TOMATO JAM

Steps:

• Stir half the sugar into the green tomatoes and lemon and leave overnight.
• The next morning add the rest of the sugar together with preserved ginger and crushed pineapple and stir.
• Boil for 1.5 hours.
• Pour into prepared, sterilized jars and seal.

GREEN TOMATO JAM

Steps:

• Remove the stem end of the tomatoes and cut into dice. Mix with the sugar and let stand for 3 hours to draw juices. Combine tomato mixture and remaining ingredients in a large pot and cook over low heat until the tomatoes are translucent and the juices are thickened. Discard cinnamon sticks, ladle the jam into hot, sterilized jelly glasses and cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses.