Name: Old-Fashioned Green Tomato Jam
Prep time: 10 min
Cook time: 50 min
Total time: 80 min
Yield: 32 servings
Ingredients: 6 lbs green tomatoes (about 24 medium-sized tomatoes); 5 cups granulated sugar; 1/4 tsp. ground cinnamon; 1/8 tsp. ground cloves; 1 medium lemon (washed, deseeded, and thinly sliced); 2 tbsp. distilled white vinegar

Green Tomato Jam: The Sweetest Surprise

Okay, so let me ask you this: ever looked at a pile of green tomatoes and thought, “What the heck do I do with these things?” Yeah, me too! But then I stumbled upon this recipe for Old-Fashioned Green Tomato Jam and let me tell you—it’s like magic in a jar. Seriously, you’ll never look at those unripened gems the same way again!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, I hit the grocery store and here’s the scoop on what you need:

– 6 lbs green tomatoes (seriously, about 24 medium ones—yep, I counted)
– 5 cups granulated sugar (I know, it sounds like a lot, but trust me)
– 1/4 tsp. ground cinnamon (just a little warmth)
– 1/8 tsp. ground cloves (that hint of spice? Yum!)
– 1 medium lemon (oh, and wash it first, it’s like a spa day for your fruit)
– 2 tbsp. distilled white vinegar (don’t skimp on this, it’s a game changer)

Grab your jars and lids while you’re at it—don’t forget those! You’ll need them for all this deliciousness that’s about to happen!

So Here’s Why I Make This Constantly

Okay, here’s the real tea. My grandma used to make this jam every summer. I remember being a kid, sitting on the kitchen counter, swinging my legs and sneaking spoons of it before it was even ready. The smell was like a warm hug. We’d slather it on biscuits or just eat it straight from the jar (okay, mostly the latter). So every time I make it, I feel like I’m channeling her spirit, right? It’s like a little time capsule of love and nostalgia.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

Here’s another angle of that jam—trust me, it’s worth drooling over.

The One Trick That Changes Everything

Alright, listen up! The key to this whole thing? It’s the simmering time! You’ve got to let those tomatoes break down and thicken—don’t rush it! Low and slow is the name of the game here. I mean, I once tried to skip ahead, and it turned into a chunky mess. Not the vibe we’re going for!

Don’t Mess This Up (My Top Tips)

– Hot jars! Like, seriously. Don’t even think about putting cold jam into cold jars. *Crash.*
– Stir often! I learned this the hard way—nothing worse than burnt jam. It’s a tragedy.
– Check your seals! After cooling, make sure those lids are tight. You don’t want a surprise jam explosion later.

How to Keep Them From Disappearing (Or, How to Store Them)

Store your jam in a cool, dry place. It’ll last up to 18 months (if you can keep your hands off it that long). But honestly, it’s so good, I can’t imagine it lasting more than a few weeks around here. Just pop it in the fridge if you don’t seal it right—better safe than sorry, ya know?

If You Liked This, You’ll Probably Like These Too

Okay, if you’re into jammin’ (pun intended), you’ll LOVE:
– Strawberry Rhubarb Jam: Sweet and tangy, a classic combo!
– Peach Jam: It’s like summer in a jar!
– Cranberry Orange Relish: Perfect for the holidays (or anytime you need a kick of zest).

So what do you think? Have you ever made jam before? What’s your favorite way to use it? Let’s chat!

Old-Fashioned Green Tomato Jam

Flavor-packed Old-Fashioned Green Tomato Jam with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
10 minutes

Cook Time
50 minutes

Total Time
80 minutes

Category: Dinner

Yield: 32 servings servings

Ingredients

6 lbs green tomatoes (about 24 medium-sized tomatoes)

5 cups granulated sugar

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

1 medium lemon (washed, deseeded, and thinly sliced)

2 tbsp. distilled white vinegar

Instructions

Prepare jars, two-piece lids, and hot water canner for canning.
Using a sharp serrated or regular paring knife, halve and core the tomatoes.
Coarsely chop the tomatoes with a knife or pulse in batches in a food processor. Add the chopped tomatoes to a large heavy-bottomed pot as you work.
Add sugar, cinnamon, cloves, and lemon slices to the chopped tomatoes.
Bring the contents of the pot to a boil over medium-high heat. Boil for 25 minutes, stirring more and more frequently to prevent scorching as the tomatoes break down and begin to thicken.
Reduce heat to low and simmer the green tomatoes for 30 minutes, stirring frequently, or until the jam begins to thicken up. Remove from the heat. (If you've used a cinnamon stick instead of ground spices, remove it before ladling into jars.)
Using a funnel and a ladle, carefully decant the hot tomato jam into the prepared jars leaving 1/4-inch headspace (make sure they're still hot to prevent breakage from thermal shock). Remove air bubbles with a wooden chopstick or plastic knife, adding more jam if needed to reach headspace requirements.
Wipe the rims and sides of the jar down with a clean cloth and apply two-piece lids until fingertip tight.*
Load the jars into a hot water canner and add 2 tablespoons of distilled white vinegar to the water. Make sure the jars are covered with at least 1 inch of water.
Bring the canner to a boil and set a timer for 20 minutes. When the timer goes off, turn off the heat and give the jars another 5 minutes in the hot water before removing them.
Place the jars on a clean tea towel, leaving 1 inch of space between each jar. Let the jars cool down completely to room temperature and check the seal on each jar. Move any unsealed jars to the fridge. Remove the band from sealed jars for future canning projects.
Store canned green tomato jam in a cool, dry place away from direct sunlight for up to 18 months.