Having taken just about all my tomatoes in now, I’m left with pounds and pounds of green beauties. Some are turning red, which my daughter and I are enjoying with great relish. At the same time, I didn’t want to risk losing half of them before they got that far, so why not see if there was something apart from chutney which I fancied making?
The upshot of an internet search was this recipe from all recipes.co.uk:
Peel and quarter a kilo of green tomatoes and put them in a pan with 750g of jam sugar and the juice of two lemons (I cheated and put about four tablespoons of juice from a bottle in). Leave the mixture for 12 hours and then cook it on a low heat till setting point, which takes up to 30 minutes (but apparently could take as little as six!).
It took me 30 minutes and I think the tomato pieces were too big. But the taste is frankly great. I don’t actually like green tomatoes but this is a different taste altogether. And I would definitely recommend it if jam is your thing.
© Helen Butt, October 2014