GREEN TOMATO JAM, Part II

So here is the second installment of green tomato jam experiments. I LOVE this jam! It has the viscosity of a really thick corn syrup or molasses in January. It has amazing flavor, different then the other one and well worth making. My husband was eating it by the spoon fulls. The inspiration for the recipe came from a book called, Mes Confitures by Ferber. Thank you Tartelette for the recommendation.

There is a different process for making this jam. It's not the usual American way for making jam. I hear by warn you that if you are not comfortable with experimenting with different jam processes than try this with the canning processes set forth by Ball or any source that you do feel comfortable with.

I am so JAM happy, I tell you! It's a winner and it will soon be dressed up for the Holidays in gift baskets with homemade crackers.

SPICED GREEN TOMATO JAM
Lori's Lipsmacking Goodness

1 1/2 pounds of green tomatoes that are chopped and seeded
2 3/4 cup granulated sugar
juice of one lemon
1 cinnamon stick
1/2 teaspoon all spice
2 inch piece of ginger, minced

Start with about two pounds or more of green tomatoes. Slice them and remove as many of the seeds as possible. Chop and set aside until you have about 1 1/2 pounds. Mince a two inch piece of ginger. Combine with green tomatoes in glass bowl. Add to this 2 3/4 cup sugar and juice of a lemon. Stir well. Cover bowl with parchment paper or a cutting board and leave overnight.

The next day, pour the mixture into a heavy bottomed sauce pan with the cinnamon stick and 1/2 teaspoon allspice. Bring to a boil and simmer lightly for about ten minutes. Pour the mixture back in a clean glass bowl. Refrigerate overnight. I let it sit out on the counter as it was cool enough.

The next day, bring mixture to a boil again. Boil for about fifteen minutes and place in canning jars (half pints). Clean rims, place lids on and screw bands on. Turn them upside down for fifteen minutes. Place them right side up, cover with towel and allow to sit for at least 12 hours to make sure they seal. Yield 4 half pints or 32 ounces.

*Note: you can strain the mixture to get the skins out but I like the little chewy pieces. Please refer to Ferber's book for details.