"Anny Middon" wrote in message
. net...
"Kathi Jones" wrote in message
...


Anny - how was the green tomato jam? I might be interested in that in
the
future - there's ALWAYS green tomatoes....great story BTW!!

I made it for the first time last year. I had thought it would be a
"toast
jam" but it's more savory than that, so I use it as an appetizer with
cream
cheese on scrackers.

The recipe makes about eight or nine jars, so when I made it last year I
thought, "Good heavens!
What am I going to do with all this green tomato jam?" So I served it at
my
house once and at a neighborhood get-together and when people said, "Wow!
This is really good!" I said, "Here, have a jar."

So much so that when I went to get a jar to serve at our annual Superbowl
party I found I had given every last jar away.

I made more this year. Most will go in Christmas boxes, but I'll hold
onto
a couple jars for myself.

BTW, here's the recipe:

Green Tomato Jam

Prep Time: 45 min
Total Time: 3 hr min

Makes: About 9 (1-cup) jars or 144 servings, 1 Tbsp. each

3 cups prepared tomatoes (buy about 1-3/4 lb. green tomatoes)
1/2 cup fresh fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin


BRING boiling-water canner, half full with water, to simmer. Wash jars and
screw bands in hot soapy water; rinse with warm water. Pour boiling water
over flat lids in saucepan off the heat. Let stand in hot water until
ready
to use. Drain jars well before filling.

FINELY chop or grind tomatoes. Measure exactly 3 cups prepared tomatoes
into
6- or 8-qt. saucepot. Add lemon juice.

STIR sugar into prepared tomatoes in saucepot. Add butter to reduce
foaming.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when
stirred) on high heat, stirring constantly. Stir in pectin. Return to full
rolling boil and boil exactly 1 min., stirring constantly. Remove from
heat.
Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Place jars on elevated rack in canner. Lower rack into canner. (Water must
cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover;
bring
water to gentle boil. Process 10 min. Remove jars and place upright on a
towel to cool completely. After jars cool, check seals by pressing middle
of
lids with finger. (If lids spring back, lids are not sealed and
refrigeration is necessary.)

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I think it's funny that the recipe tells you how many green tomatoes to
buy.

Anny

thank you Anny - I'll save this one for next year,

Kathi