Confiture de Tomates Vertes

Green tomato jam

Preparation info

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 3 kg/ lb green tomatoes
  • 2 kg/

Method

Wash and dry the tomatoes. Slice them finely, cover with sugar and leave to macerate for 24 hours. Finely slice the lemon and remove the pips. Place the tomatoes and sugar in a preserving pan, add the lemon and cook until the jam is jellified and amber-coloured. Pour into sterilized jars while still hot, cool and seal.