Green Tomato Jam

Green Tomato Jam [vegan]

I was disappointed to see so many tomatoes in our garden not wanting to turn red.  I was going to make chutney. Then I remembered that years ago I once had some green tomato jam while on holiday in France and that it was delicious. So I turned our mini garden disaster into some tasty green tomato jam that should take us through the Winter!

This is quite a flexible recipe. You can adjust the amount of sugar or lemon juice to suit your taste. Also I used ground mixed spice just because I could not make up my mind, but you can experiment with cinnamon, ginger etc …

Also if the tomatoes you are using have quite a thick skin it is better to skin them first.

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  • 1. Boil some water in a large pan. Gently place the tomatoes in the boiling water for around 30 seconds. Do this in batches of 3 to 4 tomatoes. Once boiled, drain them and remove skin.
  • 2. Cut each skinned tomatoes into quarters and each quarter into halves so that to have 8 dice.
  • 3. Put tomatoes, sugar, pectin, lemon juice and spice in a preserving pan or large heavy-based saucepan. Warm slowly while mixing the ingredients.
  • 4. Cook for 20 to 30 mins until you get a jam consistency. Tomatoes should be soft.
  • 5. Remove from the heat. Jam will get thicker as it cools down.
  • 6. Leave for 20 mins before pouring into sterilised jars.

About Chef


A food enthusiast, Annabelle Randles loves cooking all type of cuisines and experimenting with flavours, herbs and spices. French carnivore by birth she is now a flexitarian and truly enjoying ...