Sunday, February 10, 2008

Green Tomato and Lime Jam

Many years ago I enjoyed an appetizer of Parmigiano Reggiano, served with a green tomato preserve, at a restaurant in Darlinghurst, Sydney. This recipe is our attempt to recreate that memory. There's nothing quite like the taste of home-grown tomatoes. A green tomato jam is the perfect way to use up the end of season fruit still on the vine as winter approaches. If you can't wait, pick through the summer, before they ripen - these preserves are worth giving up a few of the red ripe ones!

2lb small green tomatoes
1 fresh lime
1lb 12oz white sugar
vanilla pod
glass jars with 2-piece lids for preserving (Ball brand)

1. Wash, wipe and slice the tomatoes thinly. Place in a bowl in layers with the sugar and leave for 24 hours.
2. Wipe the lime and slice it thinly removing pips.
3. Place all ingredients in a stainless steel pan and bring to the boil.
4. Simmer very gently, stirring occasionally until jam is golden, cooked and a set is obtained. This will take approximately 2 hours. Color should be a gorgeous green/gold.
5. Remove valilla pod and allow jam to cool slightly before filling steralized jars.
6. Seal and process 20 minutes in a boiling-water canner.
7. Excellent served with thinly sliced Parmigiano Reggiano and water crackers.