My mum used to make green tomato jam to use up unripe tomatoes at the end of the season. I find that adding ginger and vanilla makes this jam very tasty. It is particularly delicious with porridge and Greek yoghurt but also simply on bread and butter or toast.
2 kg green tomatoes - 1 kg of caster sugar - 1 vanilla pod - a 5cm chunk of fresh ginger, peeled - juice of 1 lemon
Cut the tomatoes and remove the seeds if desired. Chop them into small pieces then weigh them. You will need half that quantity of sugar. Finely chop the piece of ginger. Slice the vanilla pod open and scrape the seeds.
Place tomatoes, sugar, ginger, lemon juice, vanilla seeds and pod (you will discard the pod before pouring the jam into the pots - it will soften during cooking and give extra vanilla flavour) in a jam saucepan. Bring to the boil until reduced and thickened enough. It may take 30-45 minutes depending on quantity. I find that using a jam thermometer is useful here. I also do a set test by placing a teaspoonful of jam in a very cold saucer. If the jam wrinkles on the top, then it is set.
Fill sterilized jars (to sterilize them, I wash them then put them in the oven at 130 degrees C for around 20 minutes) then seal. Hearing the pots go pop pop pop as they cool down means a successful seal and long-lasting preserve!
Makes about 4 jars