Make Ahead

Green Tomato Jam

August 28, 2017
3 Ratings
Photo by Lindsay Howerton-Hastings
  • Makes about 2 cups
Author Notes

An easy and great use-up for the last of summer's tomatoes that don't ripen perfectly! Sweet, tart, and spicy all at once. —Lindsay Howerton-Hastings

What You'll Need
  • 3 large green tomatoes
  • 1/2 medium onion
  • 1/4 cup apple cider vinegar
  • 2 cups water
  • 1/2 cup sugar
  • 1 teaspoon celery salt
  • 1/2 teaspoon crushed red pepper
  1. This recipe was originally published at
  2. Cut the onion and tomatoes into large chunks and place them in a food processor. Puree to finely chop, leaving only a few large pieces.
  3. To a skillet, add the tomato puree to the rest of the ingredients. Turn the heat to medium and let the mixture come to a simmer, stirring every few minutes.
  4. Adjust the heat on the stove up or down so the mixture bubbles but isn't completely boiling. Stir every 10 minutes or so, and let the jam cook for 90 minutes to 2 hours, until the mixture is reduced with almost no liquid left in the pan and the tomatoes are dark golden in color.
  5. Let the jam cool slightly before transferring it to a container. Serve with bread, crackers, cheese, or any way you'd like. Enjoy!

See what other Food52ers are saying.

  • Danna Farabee
    Danna Farabee
  • Jennifer Nikola
    Jennifer Nikola

2 Reviews

Danna F. September 7, 2020
It's very tasty. Although even after 2.5 hours mine did not turn color... still green. But again, very tasty.
Jennifer N. July 22, 2020
This is a stunning (and simple) recipe. We made a batch and it was gone in less than a week with friends begging for more. We loved it so much, we sacrificed tomatoes in the garden for it that would have ripened to perfection!