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Green Tomato Jam – Green Tomato Recipe

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Last Updated on October 1, 2020 by The ‘Noms.

This green tomato recipe is perfect for those left over green tomatoes from your summer harvest!

 

 

As the days start to get cooler and the leaves start to turn yellow, one of the few things that tend to stay green is the tomatoes that remain on the vines in the garden.  This year we had a bumper crop of tomatoes that provided a bunch of great meals all summer. We had a bounty of tomatoes that led us to have more than we knew what to do with!

 

 

Green Tomatoes

Of course, once the weather starts turning cool, those tomato vines that were producing such a bounty keep putting on fruit. But, without those hot summer days to turn them red, in most gardens these green tomatoes will end up going to waste. In our house, we hate to see that produce go to waste. We started thinking of how we could use some of the gallon buckets full of green tomatoes! We just didn’t want to throw them all away!

 

 

 

 

 

 

Green tomato jam - green tomatoes, preserves, honey, brown sugar, tart, fall

 

 

 

 

 

 

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Green Tomato Jam - pile of green tomatoes on cutting board.

Strainer / Mason Jars

 

 

What Ingredients are Needed for the Green Tomato Jam?

  • Green Tomatoes
  • Brown Sugar
  • Lemon
  • Sugar
  • Salt
  • Vanilla Extract
  • Lemon Zest

 

 

We aren’t big fans of that southern favorite fried green tomatoes. So, the past few years we have given a few away to friends then dumped the rest into the compost and called it a day.  This fall however was going to be different after having a green tomato preserve at the bed and breakfast we stayed at last year in Napa.

 

 

 

Green tomato jam with white ceramic ispoon, green tomatoes behind.

 

 

 

The preserve we had was a rich golden color, an intriguing combination of tart and sweet. The flavor was reminiscent of tomatoes and citrus.  It was a great spread on toast and was a wonderful compliment to all kinds of breakfast foods (can we just say green tomato jam and bacon… to die for!)

 

 

Having this green tomato jam made us decide that this years crop of green tomatoes were not going to go to waste!

 

 

 

Green tomato jam in jar. White spoon in front of it. green tomatoes behind.

 

 

 

Are Green Tomatoes Safe to Eat?

Tomatoes have a bit of a reputation that they can be poisonous. This is thanks to being related to the nightshade family. Ripe red tomatoes are highly nutritious, but the unripe green tomatoes can have a toxin that in a large enough quantity can make you sick. The safe answer is: Never eat raw green tomatoes!  Make sure they are cooked before consuming!

 

 

 

 

Green Tomato Jam on toast. On a white plate with basil, tomato behind. Green tomatoes for the jam

 

 

 

We were searching for a recipe for tomato sauce in an old Italian cookbook when we ran across this recipe for a green tomato jam.  The recipe called for a base of Wild Flower Honey and sugar to make a rich golden base. Since we didn’t have enough honey, we substituted in some brown sugar, which ended up making the base rich and caramely.

 

 

 

Green tomato jam being dripped ino a jar. Green tomatoes behind

 

 

 

Fresh squeezed lemon juice and lemon zest give a fresh citrus burst! This balances out the sweetness of the sugar base and brings the tartness of the tomatoes out.

 

 

Use this as a spread on toast, compote on a charcuterie, or as a complimentary topping for a crostini. Try this recipe and you might just find yourself looking forward to those fall days where the tomatoes stay green!

 

 

 

Like this recipe? Try these below, too!

Two tall glasses of Tomato Water Bloody Mary Cocktails made with vodka, lemon juice and hot sauce, garnished with lemon and lime curls.
Tomato Water Bloody Mary Cocktail

 

 

 

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Other Green Tomato Recipes

 

 

Also, don’t forget to follow us on Instagram and tag #gastronomcocktails so we can see all the wonderful recipes YOU recreate from this site!

 

 

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Green tomato jam - green tomatos, preserves, honey, brown sugar, tart, fall
Yield: 1

Green Tomato Jam

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

A delightful fall recipe that makes use of those green tomatoes you don't know what to do with!

Ingredients

  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 cups sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup brown sugar
  • fresh lemon zest
  • 6-8 medium green tomatoes

Instructions

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.

Nutrition Information:

Yield:

32

Serving Size:

1

Amount Per Serving: Calories: 69Total Fat: 0.1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 38mgCarbohydrates: 17.9gFiber: 0.3gSugar: 17.6gProtein: 0.2g

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jam in a container, dripping from spoon

 

 

 

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jackie

Thursday 15th of October 2020

Goodmorning was wandering if I can can this recipe so I can store it on the shelf, so I have it for the winter months as well??

The 'Noms.

Thursday 15th of October 2020

Yes. I didn't include the instructions for that, since we have not done it ourselves. but we have had people say they have. Enjoy!

MARY JEAN Pollard

Sunday 4th of October 2020

Taste is nice but it comes out more like a syrup than a jam. I will try again next year but will put mix in blender then strainer. Hopefully that will help get a better thickness.

Carol

Sunday 27th of September 2020

I know this is made with green tomatoes but what. Makes it come out red.

The 'Noms.

Sunday 27th of September 2020

Hey there, it's not really a red per se, it's a brownish. The brown sugar and lemon combine with the acid in the tomatoes and it turns like a rust color. It depends on the green tomatoes and how much liquid is in them as well! Thanks! Leah

Diane

Thursday 24th of September 2020

How do you think this would freeze in small batches? I realize the post is older so may not get a reply but will test on my own!

The 'Noms.

Thursday 24th of September 2020

Hi Diane, I actually don't know how it would do. We personally haven't frozen it. But, I would assume it would do ok, as I have frozen other jams. If you do it, let us know! Good luck! Leah

Ann

Friday 14th of August 2020

I made this today and it isn't thickening up. Any suggestions?

The 'Noms.

Saturday 15th of August 2020

Usually when its cool in the fridge it thickens up. You can add a dash of cornstarch if you want as well, especially if your green tomatoes were really juicy. Hope that works!