Moroccan · Preserves
Green Tomato Jam
A practical preserve from the farms of the Doukkala plains near El Jadida, where unripe green tomatoes left at the end of the season are cooked down with sugar, lemon and a hint of ginger into a tart, unusual jam.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 8
- Level
- Medium
Ingredients
- 800 g green (unripe) tomatoes, chopped
- 500 g sugar
- Juice of 2 lemons
- 1 tsp grated fresh ginger
- 1/2 tsp ground cinnamon
Method
- 1
Macerate
Toss the chopped green tomatoes with the sugar and lemon juice and let them sit for a couple of hours, or overnight in the fridge, to draw out their liquid.
- 2
Cook
Transfer everything, including the released liquid, to a pan with the ginger and cinnamon, and bring to a simmer.
- 3
Reduce
Cook, stirring occasionally, 35–40 minutes until thickened and the tomatoes have turned translucent and jammy.
- 4
Check set
A spoon dragged across the pan base should leave a clear trail when it is ready.
- 5
Jar
Spoon into a sterilised jar while still warm, then cool and refrigerate.
Chef's tips
- Macerating the tomatoes in sugar first draws out excess liquid and shortens the final cooking time.
- Green tomatoes are naturally tart, so taste as you go and adjust sugar if needed.
- This jam is an excellent way to use up unripe tomatoes at the end of the growing season rather than letting them go to waste.
Frequently asked questions
What does green tomato jam taste like?
Tart and slightly tangy with a jammy sweetness, closer to a firm marmalade in texture than a classic ripe tomato preserve.
What is it good served with?
Spread on toast, alongside cheese, or as a condiment for roasted or grilled meats.