Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Core the tomatoes, halve them, and dig out the seeds with a table knife. Cut the tomatoes into 3/4" cubes (or smaller if you like). | 2. Put a small plate in the freezer. You will use it later to test for doneness. | 3. Place the tomatoes in a heavy 6-quart pot with the sugar, lemon zest, and lemon juice. Stir well, then bring to a boil over moderate heat. Reduce the heat to maintain a slow simmer and continue cooking until the tomatoes become translucent and the syrupy liquid thickens considerably, about 40 minutes, stirring occasionally to prevent the jam from sicking. (Note: towards the end keep an eye on it so it doesn't burn). When the jam reaches 215 degrees F (102 degrees C) on a candy thermometer, remove the chilled plate from the freezer and spoon a little jam onto it. | 4. Return the plate to the freezer until the jam is cold. Test it for doneness (my note: prod it with your finger, if it seems to be developing a surface skin and solidifying it is ready), and if the jam is still too runny, continue cooking it. Otherwise remove pot from heat. | 5. This will produce 2 pints or 4 half-pints worth of jam that can be processed via Water-Bath Canner. Fill jars to 1/2" below the rim to allow for appropriate headspace. Process the jars in the canner for 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green tomato	5	lbs	firm	521.6318	115.6662	27.2156	4.5359
sugar	3 1/2	cups		2820.93	705.586	0.0	0.0
lemon zest	2			-	-	-	-
lemon juice	2/3	cup		35.7867	11.224	0.5693	0.3904

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.