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
Makes: about 2 cups
large green tomatoes
cup apple cider vinegar
teaspoon celery salt
teaspoon crushed red pepper
- This recipe was originally published at http://funnyloveblog.com/2017/08/28/green-tomato-jam/
- 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.
- 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.
- 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.
- Let the jam cool slightly before transferring it to a container. Serve with bread, crackers, cheese, or any way you'd like. Enjoy!