A while ago I asked about setting jam made with green tomatos and received
some very helpful advice. Having just opened the first jar I want to report
back.

It has set quite well without pectin added and turned out very tasty, you
can tell it has tomatos but the flavour is nothing like cooked red tomatos.
It's great on toast.

My learner's understanding is that the tomatos had enough natural pectin in
them and with the added lemon juice and appropriate cooking this set the jam
as it should.

David

The Joneses wrote:

Yeehaa! Y'all will be the one handing out slick advice soon.
Strawberries are on sale this week

Better get them while you can. With the eternal rain here, the crops
are gonna rot if they aren't already.

B/