I looked for a wonderful new way to use up the excess green cherry tomatoes that I have from the garden. I looked for a couple of days on the internet until I finally found something that sounded worthwhile making and I will tell you what. It was worth it.
Green tomato Ginger Vanilla Jam.
The recipe will follow. It is a greenish jam that looks like mint jelly but tastes very light and delicate. The recipe called for 4 1/2 lbs of toms but I don’t have that many. I had about a lb of extra so I just reduced the recipe and the result is very nice. I also used lime juice because I had no lemon. You can taste very light notes of both the ginger and the vanilla and it is a wonderful jelly that can be used on many things from crackers and cheese to yogurt to accompanying a breakfast of waffles and peanut butter. Try it out.
Green tomato jam with ginger and vanilla
Makes about 4 11-oz (300 g) jars
4 1/2 lbs green tomatoes (2 kg)
1/2 the weight in sugar of the tomatoes, once the tomatoes have been deseeded and diced
2-inch chunk ginger, peeled (5 cm)
1 vanilla bean
Juice of 1 lemon, organic if possible
Cut the tomatoes in half horizontally and squeeze out the seeds if they seem to have a lot of seeds. Cut the tomatoes into small dice and weigh them to find out what quantity of sugar you will need. Slice the ginger against the grain and then chop it finely. Slit the vanilla bean in half and scrape out the seeds with a knife, holding each half flat against the board as you scrape.
Place the tomatoes, sugar, ginger, vanilla bean with its seeds and lemon juice in a large saucepan or a copper jam basin if you have one. Bring to a boil, stirring, then reduce the heat and let the jam bubble happily and reduce until thickened. It should look like a thick, syrupy green tomato sauce, which can take up to 2 hours. To test for doneness, drip some of the liquid onto a cold plate. If it sets, the jam is done.
Meanwhile sterilize the pots, either by boiling them in a large pot of water for 10 minutes or washing them well and placing them in the oven at 375 F (180 C) to dry for 20 mins. Fill the pots with the jam while both are still very hot. Seal with very clean lids.