For my first batch I followed the recipe printed in the Plantation Cookery of Old Louisiana cookbook, copyright 1938. The result was tasty but the amount of sugar that the recipe calls for is INSANE! (One pound of sugar for every two pounds of tomatoes)
While the recipe was far too saccharine for my liking, I was inspired to create this tangy, slightly sweet Green Tomato Jam.
Occasionally stir and continue to cook until thickened. (I cooked mine on low for an hour)
Remove and discard ginger and cloves.
Let cool then seal it in a jar or container.
Store in the refrigerator and use within two weeks.
If you have any questions, I am more than happy to help … Leave a comment or email me: firstname.lastname@example.org