This is october and you’ve got some green tomatoes in the garden that will never get red. Why not turn them into a delicious tomato and vanilla jam?
- 900g/2 lbs green tomatoes
- 650g/1,6 lbs sugar
- 1 1/2 organic lemons
- 1 vanilla pod
Cut the tomatoes into quarters. Transfer in a medium pot.
Zest the lemons and press them to get the juice. Add both into the pot.
Split the vanilla pod lengthwise into two halves. Scrape the pod halves. Add seeds and pod into the mixture.
Bring to a boil over medium-high heat, occasionally stirring gently. Cook for 30 minutes.
Get the vanilla pod off of the mixture.
Pour the jam in sterilized jars. Store in the refrigerator.