A little more preserving.. Not all the tomatoes ripened in the garden this year so I decided to make green tomato jam. A nice little appetizer or snack. Spread cream cheese on a cracker and add a little of the jam on top. If you like more heat add more jalapeno. This jam tastes great on toast too.
- 4 cups green tomatoes, chopped
- 1 large jalepeno pepper, finely minced
- 3 cups sugar
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- Chop tomatoes, mince pepper and put both in a large pot.
- Add sugar, lemon juice and grated lemon peel.
- Bring to boil over medium heat, stirring occasionally.
- Cook for 30 minutes.
- Pour jam into sterilized jars and seal.
- Store in refrigerator.
- Yields: 6 half cup jars.
