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TURNING GREEN TOMATOES INTO JAM
Reading the April 2017 magazine, I noticed the article on green tomatoes.
Many years ago when we lived in the Hutt Valley I planted a crop of tomatoes, none of which would ripen past the green stage as they all got the black spot on the bottom.
Not wanting to waste a large crop, I sought a recipe to use them up and found the following.
GINGER & GREEN TOMATO JAM
Ingredients 1.4kg green tomatoes 3 lemons 115g preserved ginger 1kg sugar
Cut tomatoes up small, slice ginger and lemons up thinly, sprinkle part of the sugar over them and leave overnight. The next day, cook until tender, then add the remaining sugar and boil until setting point is reached. Bottle as usual. This makes a rather nice ginger-flavoured jam and the tomatoes provide the bulk.
Keep up the good work in this magazine.