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Green Tomato Jam


  • 1lb green tomatoes

  • 1/4 cup sugar

  • 1Tbsp lemon juice


  1. Wash green tomatoes and pat dry. Remove core. Chop tomatoes into small pieces, removing seeds. Place tomato pieces in a large pot with a heavy bottom.

  2. Zest lemon and keep zest refrigerated in a small bowl with a small amount of lemon juice to keep it hydrated. Add sugar and lemon juice to tomatoes. Toss and leave covered in refrigerator overnight.

  3. By the next morning, tomatoes should have given off a fair amount of liquid. Place pot over medium-high heat, and bring to a boil, stirring occasionally to avoid scorching. Lower heat to a low boil, and cook for about an hour, stirring occasionally.

  4. When mixture pulls away from pan when stirred, remove from heat. Add lemon zest. With an immersion blender or regular blender, purée mixture thoroughly.

  5. Pour jam into clean jars, and allow to cool to room temperature. Seal and store in refrigerator for up to three weeks, or in freezer for up to three months.

Recipe adapted from:


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