Over Summer and early Autumn, we had great success with the tomato plants in the greenhouse. We’ve eaten tomatoes most nights, given some away, frozen some for use in Winter casseroles and stews… and still there are more! At the end of the season, we couldn’t believe the number of green tomatoes hanging on the vines. Luckily, we have quite a few books containing recipes for preserves. On Easter Monday we also had the time to set aside for preserving. Here are the results of our efforts.
Green Tomato Jam
This was a new one for both of us, but it looked simple, so we gave it a try.
Pickled Green Tomatoes
Meanwhile, as the tomato jam was simmering, we quartered small green tomatoes for pickling.
The Green Tomato Jam can be eaten immediately, while the Pickled Green Tomatoes need to sit for a week or two to allow the flavour to develop.