And here we go with the second recipe – green tomato jam with ginger and vanilla.
2 kg green tomatoes
1 kg sugar
5 cm ginger root
cinammon & clove
juice of 1 lemon
glass jars and lids
Clean and chop green tomatoes in small cubes. Juice 1 lemon. Clean vanilla bean and peel and chop ginger root. Put all ingredients together in a pot and bring to boil, stirring occasionaly. When it’s starting to boil, bring the heat to minimum and cook for about an hour and a half (up to two hours). Stir from time to time.
You can use less sugar if you want – adjust to your taste.
Inbetween prepare the jars and lids.
Pour jam in glass jars, remove air bubbles with a knife, clean and cover with lids. Cover with a blanket and let the jam cool slowly. Ta-da!
PS: You can check the consistency of the jam by putting a small spoon of jam on a plate and letting it cool down. If you’re satisfied with the jam then you’re done, otherwise cook a little bit longer.