Green Tomato and Lemon Jam

Pale green tomato and lemon jam spread on toast.

A bright, slightly tart refrigerator jam for toast. Makes about 500 ml. Preparation: 15 minutes plus 30 minutes resting. Cooking: 35–45 minutes.

Ingredients

• 600 g green tomatoes, finely chopped

• 400 g granulated sugar

• 1 lemon, finely grated zest and 45 ml juice

• 1 small apple (100 g), grated

Method

1. Mix tomatoes and sugar in a non-reactive pan and leave for 30 minutes. Add lemon zest, juice and grated apple.

2. Bring to a boil, then simmer for 35–45 minutes, stirring often, until glossy and thick. A chilled spoonful should wrinkle slightly when pushed.

3. Cool promptly and spoon into clean covered containers.

Storage

Refrigerate for up to 2 weeks or freeze for up to 3 months. Sugar concentration and acidity have not been tested for shelf-stable canning.