Green Tomato Jam - from Spain - by bron

[Thermomixer]

JD, very popular here in Spain, have the recipe for you from my THX book. Made with the nice big green tomatoes!


750g green tomatoes
1 teaspoon lemon juice
500g sugar

Wash tomatoes and cut out the top stalky bit. Cut a cross on the bottom and place 30 seconds in boiling water to peel them.

Place in THX and program 4 seconds speed 4.

Add sugar and lemon juice and program 30 mins, Temp Varoma, speed 1. Place basket on top of jug, to allow it to reduce without spitting everywhere!
 
 

[Thermomixer]

Thanks bron - another great little recipe for us coming into tomato  season.   

[bron]

Thanks Thermomixer! Forgot to put Add the lemon juice with the sugar, hope its obvious?

[Thermomixer]

Fixed - thanks - I should have read it properly 

[cookie1]

This looks interesting. I love tomato jam. I love green tomato pickle. I'll have to see if I can get some green tomatoes, we haven't got any growing this year.

[judydawn]

We are allowed 1 dumb question a month aren't we    Are green tomatoes unripened tomatoes or are they a special breed of tomato that stay green. 

[bron]

JD, I think they are actually a different type, maybe they do take a very long long type to ripen unlike other types. I always see them in the greengrocers here, and they do look very different!

[cookie1]

 Uh oh I thought they were just unripe ones.  That 's what I've used for my pickle.

[Thermomixer]

There are green tomatoes which are that colour when they are ripe.  You will find more of these varieties in Australia as time goes on.  But the green tomatoes for pickles are unripe tomatoes, and I think the American fried green tomatoes are the same (unripe).  So the jam recipe may need more sugar if it is for our unripe ones if they should be the ripe SPanish green tomatoes

A link to some American verieties http://www.tomatogrowers.com/green.htm

Diggers seeds has the Green zebras https://secure.diggersgardenclub.com.au/pc-1060-39-tomato-green-zebra.aspx

[andiesenji]

Yes, fried green tomatoes are unripe but they have to reach a certain stage, that is when the skin becomes to look just a bit translucent.

I serve them for breakfast, lunch or dinner - they are lovely with many types of food.

I also make a green tomato pie, another family recipe.
Although I have yet to convert it to the TMX, it is not very complicated and is certainly not fiddly. 
The proportions can be altered, some ripe or semi-ripe tomatoes can be substituted and even some sultanas and/or sliced apples if one doesn't have enough tomatoes. 
Here's a link to the recipe, if anyone is interested.
http://forums.egullet.org/index.php?/topic/128333-aunt-hattie-annes-green-tomato-pie/page__hl__green%20tomato%20pie__fromsearch__1

[cookie1]

Thanks for that information.