Canning Recipe – Green Tomato Jam

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How to Can Green Tomato Jam

Ingredients:

• 2 pounds green tomatoes, finely chopped
• 1 lemon, thinly sliced and seeded
• 1 orange, thinly sliced and seeded
• 4 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice

Equipment:

• Canning jars with lids and bands
• Large pot
• Medium saucepan
• Canning funnel
• Jar lifter
• Ladle
• Canning rack or a kitchen towel

Instructions:

1. Prepare the Jars:
   • Sterilize the canning jars by washing them in hot, soapy water and rinsing well. Place them in a large pot, cover with water, and bring to a boil. Boil for 10 minutes to sterilize.
   • Place the lids in a small pot of simmering water to soften the sealing compound.
2. Prepare the Ingredients:
   • Finely chop the green tomatoes and thinly slice the lemon and orange, removing the seeds.
   • In a medium saucepan, combine the chopped tomatoes, lemon slices, orange slices, sugar, cinnamon, cloves, and allspice.
3. Cook the Jam:
   • Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
   • Reduce the heat and let it simmer for about 1 hour, stirring occasionally, until the mixture thickens and reaches the desired jam consistency.
4. Test the Jam:
   • To check if the jam is ready, place a small plate in the freezer for a few minutes. Spoon a small amount of the jam onto the chilled plate and let it sit for a minute. Run your finger through the jam; if it wrinkles and stays separated, it’s ready. If not, continue to simmer and test again in a few minutes.
5. Fill the Jars:
   • Using the canning funnel and ladle, fill the sterilized jars with the hot jam, leaving about 1/4 inch of headspace at the top.
   • Wipe the rims of the jars with a clean, damp cloth to remove any residue.
   • Place the lids on the jars and screw on the bands until fingertip-tight.
6. Process the Jars:
   • Place the filled jars back in the large pot of boiling water, ensuring they are covered by at least 1 inch of water. If you don’t have a canning rack, you can use a folded kitchen towel at the bottom of the pot to keep the jars from touching the bottom directly.
   • Process the jars in the boiling water bath for 10 minutes.
7. Cool and Store:
   • Carefully remove the jars from the boiling water using the jar lifter and place them on a towel or cooling rack. Let them cool undisturbed for 12-24 hours.
   • Check the seals by pressing the center of each lid. If it does not pop back, the jar is sealed. If it pops back, refrigerate and use the jam within a few weeks.
   • Label the jars with the date and store them in a cool, dark place. Properly sealed jars can be stored for up to a year.

Storage Tips for Canned Green Tomato Jam

Proper storage of your canned green tomato jam ensures it stays safe and delicious for as long as possible. Here are some essential tips to help you store your preserves correctly:

1. Cool and Dry Environment:

• Store your canned green tomato jam in a cool, dry place. Ideal storage conditions are between 50°F and 70°F (10°C to 21°C). Avoid areas with temperature fluctuations, such as near ovens, dishwashers, or heaters.

2. Avoid Direct Sunlight:

• Keep the jars out of direct sunlight. Light can degrade the quality of the jam, affecting both its color and flavor over time.

3. Check the Seals:

• Before storing, double-check the seals on your jars. The lids should be concave and should not flex up and down when pressed in the center. If a jar is not sealed properly, refrigerate it and consume within a few weeks.

4. Label the Jars:

• Clearly label each jar with the contents and the date of canning. This will help you keep track of when the jam was made and ensure you use the oldest jars first.

5. Avoid High Humidity:

• Store the jars in a place with low humidity to prevent rusting of the lids and bands. If you live in a humid area, consider using a dehumidifier in your storage area.

6. Inspect Regularly:

• Periodically check your stored jars for any signs of spoilage, such as bulging lids, leaking, or unusual odors. If you find any jar with these signs, discard it immediately.

7. Refrigeration After Opening:

• Once opened, store the jam in the refrigerator. It should be consumed within a few weeks to ensure the best flavor and quality.

8. Use Proper Shelving:

• Store the jars on sturdy shelves, and avoid stacking them too high to prevent the risk of jars falling and breaking.

9. Keep an Inventory:

• Maintain an inventory of your canned goods, noting the quantities and dates. This will help you manage your stock effectively and reduce waste by using older jars first.

10. Handling Spares:

• If you have spare lids and bands, store them separately in a dry, cool place. Ensure they are kept clean and free from rust to be ready for the next canning session.

By following these storage tips, you can ensure your canned green tomato jam remains delicious and safe to eat for up to a year. Enjoy the fruits of your labor all year round!