Green Tomato Jam
- 2 lb. green tomatoes
- 2 lemons
- 1 tart apple
- 1/2 C. water
- 1 (4-inch) cinnamon stick
- 1 C. + 2 Tbs. granulated sugar, divided
Scrub and rinse tomatoes, lemons and apple. Remove and discard stem ends of tomatoes; cut tomatoes into quarters. Transfer 2 tomatoes to a food processor; pulse until chopped. Pour into a heavy, non-reactive 4-quart pan. Repeat with remaining tomatoes. (Or dice tomatoes with a knife.) Grate zest (colored portion of peel) from lemons. Add to the pan. Halve lemons; cut off and discard pith (white part of peel). Slice thinly; remove seeds. Add lemon slices to the pan. Peel, quarter, core and dice apple; add to the pan. Pour in water; add cinnamon stick. Stir to combine. Cover the pan; bring to a boil.
Uncover; simmer for 15 minutes. Stir in 1/2 C. sugar; return to a simmer. Stir in remaining 1/2 C. plus 2 Tbs.s sugar. Let jam return to a simmer, then cook, uncovered, until the temperature reaches 220 degrees, about 10 minutes, stirring frequently. Remove from heat; remove the cinnamon stick. Pour the jam into hot, clean jars to within 1/4 inch of rims. Wipe rims clean, attach lids, and screw the caps on tightly. Invert the jars briefly for a quick vacuum seal. Let cool to room temperature, then refrigerate up to 1 month.
Yield: 3-1/2 cups
Nutritional information per Tbs.: 20 calories, no fat, no cholesterol, no protein, 5 grams carbohydrate, 5 grams sugar, no fiber, 2 milligrams sodium, 3 milligrams calcium, 35 milligrams potassium.