I came into a lot of green tomatoes this year as the frost approached. There’s no sense leaving them on the plant once a frost is on its way, so Clare and I and the neighbors picked all we had still on the vine and now I have the charge of making them taste good in jars. I’ve got about ten pounds.
There are several recipes from Ferber, but they all sounded kinda wierd.
Green Tomato and Cinnamon?
Green Tomato and Apples and Orange?
Green Tomato and Pumpkin?
Green Tomato and Veal Kidneys?
Ok, I made that last one up, but ew, right?
So, I decided to try Green Tomato and Ginger.
And then, as I was cooking, I was smelling the preserves and I thought to myself, “Hmm.. this smells great, I smells kinda like apple cider.”
Apple cider you say? Well, that was enough to convince me to cut up some Honeycrisp I bought at an orchard last week and toss ’em in the pot.
I like the end result. It’s got a nice smell and flavor and I really like the color. The tomatoes got much darker as they cooked.
Here’s the method.
Cut tomatoes into wedges and mix with an equal amount of sugar and juice of a lemon.
Let macerate overnight. Bring to a boil the next day and return to fridge overnight.
The next day (day three by now), add medium dice apples and return to a boil.
Simmer and reduce until you achieve the desired set.
Here’s my end result:
Ok, here’s the next thing.
I only used half the tomatoes and I’m needing to get going on the second half and I want your input.
So, vote for one of the two options below and I’ll make the winner: