Green Tomato Jam with Parsnip Seed

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5 from 1 vote

A green tomato jam flavored with optional cow parsnip seeds. Yield: roughly 3 cups

Prep Time15

Cook Time30

Total Time45

Course: Condiment

Cuisine: American

Keyword: Cow Parsnip, Green Tomato

Servings: Servings

Calories: 131kcal

Author: Alan Bergo

Cost: 5

Equipment

heavy bottom sauce pot 1 gallon capacity
food processor or blender
Fine Strainer or food mill optional
Grater preferably a microplane grater, for the optional lemon zest.

Ingredients

4 lbs ripe green tomatoes washed, cored and chopped roughly
¼ cup cow parsnip seeds optional-if you don't have them, skip it.
¼ cup fresh ginger finely chopped
2 cups cider vinegar
1 cup sugar
Kosher salt to taste
a few scrapes of fresh lemon zest optional

Instructions

Combine all ingredients in a wide pot or heavy bottom saucepan like a 10 inch brazier or stock pot and cook on high. Bring to a boil on medium-high heat, then turn the heat down to medium-low, stirring occasionally, until the pan is nearly dry, roughly 1 hour.
Transfer the mixture to a high-speed blender and puree using the accelerator attachment until you get a velvety smooth puree, if you have to, add a little hot water to make it smooth and help the blade catch, you can always cook the water off slowly in a wide pan or add some pectin to thicken it if it's too loose.
Pass the mixture through a fine mesh strainer or chinois, stir in the lemon zest to taste if using, season with salt until it tastes good to you (start with a teaspoon and go from there) transfer to a labeled, dated container and refrigerate until needed. *See note.

Notes

Pureeing and straining the jam is optional

This was originally a restaurant dish, and I like smooth purees. Don't be intimidated by that. It's totally fine to leave this chunky or pureed and not passed through a strainer if you want-it's up to you. You can also puree the tomatoes in a food processor before cooking.

Nutrition