The tomatoes we picked the other day are ripening quite quickly, but there were still a lot of green ones for Lo Jardinièr to use to make green tomato jam.
Green tomato jam
2 kilos green tomatoes, 1 kilo brown sugar, juice and zest of 1 lemon, a pinch of salt.
Finely chop the tomatoes and mix with the sugar, salt and lemon. Leave for 3 hours. Bring to the boil and cook for about an hour, until it reaches setting point. Bottle in sterilised jars. This makes about 4 x 400 gm jars.
It’s very good with cheese, especially goats’ cheese. We ate some for lunch today with toasted goats’ cheese and a salad made from chicory, blue cheese and bacon.