This is a very pic ‘n’ mix recipe from various sources, unfortunately from before I started keeping records so I can’t attribute properly. It is slow but in a weekend sort of a way rather than a rushing around trying to finish way. The result is very sweet with a unique but yummy flavour and a great cheese accompaniment.
Green Tomato Jam. 5lbs green tomatoes 1kilo sugar 1 lemon 1 lime 4 cardamom pods star anise Wash, de-seed and finely chop the green tomatoes. (Probably should be done in stages as it’s pretty labour intensive) Pop the chopped tomatoes into a preserving pan. To de-seed the tomatoes cut them in half through the ‘stalk’ and then cut around the central stalk of each half lifting out the seeds with it. Add the sugar and the juice from the lemon and the lime to the tomatoes. Once the fruit has been juiced chop the flesh and place into a spice bag with the cardamom and anise and add to the pan as well. Leave for about 12 hours to infuse and for the water to be drawn out of the tomatoes.
Remove the spice bag and discard. Bring to the boil and cook on a low heat for 30 minutes and then leave to infuse for two hours. Put back on a medium-high heat and keep on a rolling boil until setting point has been reached. To check for setting point drop a little of the jam onto a cold plate, if a skin forms after 20 seconds then the jam is ready.
Bottle into sterilised jam jars. It is ready to eat straight away.