Green Tomatoes Jam

Don’t know what to do with the left-over green tomatoes from your summer harvest? Jam, of course! This recipe is extremely easy. Try it for breakfast, on top of bread, or as an appetizer with some cheese.

Green Tomatoes Jam

For this recipe, I like to use green cherries tomatoes, so that they don’t need to be peeled. However, if your tomatoes are big and have thick skin, you may need to peel them.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 10 hours 50 minutes


  • 1 kg green tomatoes
  • 3/4 inch ginger (optional)
  • 2 lemons
  • 650 g sugar


  • Cut the tomatoes into wedges. Peel and grate the ginger, and press the lemon.
  • In a pot, combine the tomatoes, sugar, ginger, and lemon juice. Cover and let sit all night.
  • The next day, remove the cover and bring to a boil. Then, reduce the heat and simmer for about 35 minutes, stirring frequently. Skim if needed. The cooking time depends of how much water is in the tomatoes. Don’t over cook. When the jam is cooled down, it will be less liquid.
  • Pour the jam into a clean jar and cover it with its lid.
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