This green tomato jam is moderately sweet, with the lemon juice and zest enhancing the natural acidity of the green tomatoes. The sugar helps to sweeten the jam just enough without being overpowering, and helps to thicken the jam with the pectin from the tomatoes., May 2022


Credit: Photography / Caitlin Bensel, Food Styling / Emily Nabors Hall

Recipe Summary

15 mins
2 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Toss green tomatoes, sugar and 1 tablespoon lemon juice together in a large nonreactive bowl until well combined. Cover and refrigerate for at least 1 hour or up to 12 hours.

  • Transfer the tomato mixture to a large nonreactive pot and bring to a gentle boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until the mixture bubbles, thickens and becomes syrup-like, 35 to 45 minutes. Stir in lemon zest, salt and the remaining 1 tablespoon lemon juice.

  • Working in batches, if needed, pour the tomato mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until mostly smooth, 10 to 15 seconds. (Use caution when pureeing hot liquids.) Transfer to a medium nonreactive bowl or a pint-size mason jar. Refrigerate, uncovered, to chill completely before serving, about 30 minutes. Serve chilled or cover airtight and refrigerate for up to 3 weeks.

To make ahead

Refrigerate in a jar or other airtight container for up to 3 weeks.

Nutrition Facts

2 Tbsp.
87 calories; protein 1g; carbohydrates 22g; dietary fiber 1g; sugars 21g; added sugar 19g; vitamin a iu 364IU; vitamin c 14mg; folate 6mg; vitamin k 6mg; sodium 44mg; calcium 8mg; chromium 1mcg; magnesium 6mg; phosphorus 16mg; potassium 118mg.