Green tomato jam

Jams & Jellies

Préparation

Traitement thermique

30 min

Temps de conservation

12 months in a dry and fresh place (<6 c °)

Small latecomers, the end of the season tomatoes do not necessarily have time to mature. This clever recipe allows you not to throw them away! And yes, in jam associated with lemon, they can be consumed. So it would be a shame not to take advantage of it. If you are creative, you can have fun decorating your spice jam such as vanilla.

For how many ?

Jumper Le Parfait > Cumber - 324 ml (diameter: 82)

Ingredients

Tomatoes (flesh)

1.2 kg

Gelting sugar (or powdered sugar or powdered sugar)

1 kg

Lemon

Steps

Immerse the green tomatoes for a few seconds in boiling water to peel them more easily.
Peel them and cut them into quarters, remove the juice and seeds. Weigh them.
Cut the lemon into thin rings. Put the flesh of the tomatoes, the lemon slices, the sugar in the jam bowl then mix.
Bring to a boil. From this moment, count the cooking time: 10 minutes with a giant sugar, otherwise 15 to 20 minutes.
Maintain a high fire and stir often. Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must flow slowly.
ECUMER then proceed without waiting for the pots, close them and return them for 1 min, then put them back to the place to let them cool.

Rate this recipe

5 comments

- algret Éric
- October 16, 2025 at 9:36 am
merci pour la recette… j’ai essayé de faire avec des oranges, avec la même quantité, et je pense que sa à l’air bon… 3kg de tomates vertes crurs= 11pots de confitures…
- L'Huillier
- October 9, 2024 at 11:47 am
Un grand merci à Aurélie Petit pour son idée de mixer car les enfants sont sensibles aux morceaux “inconnus”. Nous avons eu un temps très pluvieux, beaucoup de tomates mais elles sont gorgées d’eau, donc la cuisson a été prolongée et j’ai été obligé de goûter plusieurs fois. J’ai failli manger la bassine. Je raffole. L’année prochaine j’essaie de mettre une partie du sucre sous forme de miel. Cela devrait être encore plus “meilleur bon”. Jean-Claude un gourmand de naissance.
- Aurelie PETIT
- September 30, 2024 at 4:56 pm
Recette faite ce jour.
En fait pour des tomates vertes, il faut bien faire une croix sur l arrière de la tomate, et ébouillanter + de 1 min ! La recette indique 1 min ce n’est pas suffisant pour que la peau se detache bien.
1 citron pour 1 kg de tomates vertes épépinées / pelées ce n’est pas assez non +.
Compter 1 kg de tomates = 3 pots à confiture bonne maman.
Sinon très bon goût et bonne consistance au bout de 25 min de cuisson (et meilleur si mixée grossièrement).
- Mas boucays Isabelle
- October 22, 2023 at 12:03 pm
Première expérience de confiture de tomates 🍅 🍅 🍅 🍅 🍅
- bernard
- September 30, 2023 at 7:35 pm
tres belle recette mais trop de sucre comment faire le sucre divise par 4

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