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Confiture de tomates vertes
Green tomato jam
Confiture de tomates vertes: autumn green tomato jam with lemon and vanilla
Green tomato jam is the thrifty end-of-summer preserve of French kitchen gardens, made in October in the south-west and Provence with the tomatoes that will never ripen before the frost; it tastes surprisingly like a mix of melon and lemon and is served with breakfast or with cheese. The common mistake is cutting the tomatoes too big, so they stay hard. Chef's tip: slice them thinly and leave them overnight in the sugar; they turn translucent when cooked.
- Total time
- 80 min
- Difficulty
- easy
- Serves
- 24
Ingredients
- 2 ¼ lb green tomatoesthinly sliced
- 1 ½ lb caster sugar
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Method
0/4 doneStep 1: Layer the 2 ¼ lb green tomatoes, 1 ½ lb caster sugar and 1 unwaxed lemon, thinly sliced, pips removed in a bowl, add the 1 vanilla pod, split, cover and leave in the fridge overnight.
10 minStep 2: Put a saucer in the freezer and sterilise 4 jam jars.
Step 3: Bring to the boil in a wide pan and simmer, stirring often, for 50–60 minutes until the tomatoes are translucent and the jam wrinkles on the cold saucer.
60 minStep 4: Remove the vanilla, pot into hot jars and seal. Once open, keep in the fridge.
5 min
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 0 g
- Carbs
- 15 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does confiture de tomates vertes take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of green tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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