We had to abandon our old garden earlier this year, where we had a series of killer tomato plants in a well-prepared bed, and start afresh in a clayey, steep-hilled spot. Our tomato plants had so much love, and gave us (mid November) about 1.5k of green tomatoes. Next year’s yield will no doubt be far superior, but for this year the key is this: jam. I started with this recipe (http://www.theguardian.com/lifeandstyle/2011/sep/02/vegetable-jam-recipes-hugh-fearnley-whittingstall) and tweaked.
- 1.5K green tomatoes, cut into small pieces (but not perfect cubes)
- 1 kilo sugar
- 5 lemons
- 1 star anise – could use local fennel root for flavour also
- 4 cardamom pods – optional
Peel lemons and blanch the peel for 2 minutes, slice into small pieces and reserve. Remove pith and slice lemons, reserving pips. Macerate tomatoes in sugar, zest / peel, and lemon flesh for anywhere up to a day. Add pips and spices in a spice bag and boil until setting point (220 F) reached. Let cool 10 minutes and decant into freshly sterilised jars. This recipe filled 2 450ml jars and 2 smaller jars – say 1300 overall.