Forktionary

Green Tomato Jam No Pectin Recipe

Transform your late-season green tomatoes into a vibrant and flavorful jam! This no-pectin recipe bursts with the bright zing of lemon, warming spice of ginger and cinnamon, and a touch of sweet vanilla. Perfect for autumn, this recipe is surprisingly easy and yields a delicious spread ideal for biscuits, toast, or even cheese. Get ready to impress with this unique and delicious homemade treat!

Prep Time 20 mins
Cook Time 75 mins
Calories 658.6 kcal
Protein 7g
Rating 2.5 (4 Reviews)
Green Tomato Jam No Pectin 26

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Green Tomato Jam No Pectin

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Green Tomato Jam No Pectin? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Green Tomato Jam No Pectin

  1. Prepare jars and lids: Sterilize jars and lids in boiling water for 10 minutes. Set aside.
  2. Prepare the vanilla sugar: In a spice grinder, combine 1/2 cup granulated sugar and 1 teaspoon vanilla bean paste (or seeds scraped from 1 vanilla bean). Grind until fine and powdery.
  3. Combine ingredients: In a large, heavy-bottomed pot, combine 4 pounds green tomatoes (chopped), 3 cups granulated sugar, 1 cup water, 1/2 cup lemon juice, 1/4 cup grated fresh ginger, 2 cinnamon sticks (about 3 inches total), and the vanilla sugar mixture.
  4. Bring to a boil: Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking. Reduce heat to medium-low once boiling.
  5. Simmer and thicken: Continue to simmer, stirring occasionally, for approximately 60-75 minutes, or until the jam reaches a setting point (220°F on a candy thermometer). The jam should thicken considerably and sheet off a spoon.
  6. Remove spices: Remove the cinnamon sticks and discard.
  7. Fill jars: Carefully ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace. Wipe jar rims clean.
  8. Seal jars: Place lids and rings on jars, tightening fingertip-tight.
  9. Process in a water bath: Place jars in a boiling water bath (water covering jars by 1-2 inches) and process for 10 minutes.
  10. Cool and check seal: Remove jars from water bath and let cool completely on a towel-covered surface. Check seals by pressing down on the center of the lid; if it doesn't flex, the jar is sealed.
  11. Label and store: Once completely cool, label jars and store in a cool, dark pantry for up to one year.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

653g

Fat

0g

Carbs

55g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Southern Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Jams And Preserves Canning Condiments Etc Vegetables American Fall Vegan Vegetarian Food Processor Blender Dietary Gifts Seasonal Oamc Freezer Make Ahead Tomatoes Taste Mood Sweet Equipment Small Appliance Technique Water Bath 4 Hours Or Less