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As the days get cooler I am left with a bounty of unripened tomatoes. We LOVE green tomatoes here! I pickle most of them because the kids love green tomato pickles (and I love of the probiotic properties in the lactoferment) but another of my favorite things to make is this Green Tomato Jam. This is a recipe I made after many trial batches. The hibiscus gives the jam a tart lemony flavor that is essential for this recipe. You can purchase the Hibiscus flowers here. Hibiscus Green Tomato Jam is a great topper for crackers, chips, fish tacos, grilled cheese, BLT sandwiches, shrimp dishes and more.

After washing all my tomatoes, I pulse them in the food processor until they are in small bits. I dont like to liquefy them because having the chunks gives the jam a density that is enjoyable on chips, much like that of a thick chutney.

I like to cook the tomatoes down a bit before I add the hibiscus.

While waiting for the tomatoes to cook down a smidge over medium heat, prepare the hibiscus tea. In a separate pan or teapot boil 2 cups of water. Once boiling add the flowers and let steep for 5 min. Once fully steeped, you can add your tea to the tomatoes, flowers alnd all. While you’re at it, add your vinegar and sugar and stir the pot. bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer until the mixture reaches a thick, jam like consistency, about two and a half hours. Stir in the pectin (if using) and simmer for one minute more.

Ladle the hot jam into hot sterilized jars, leaving 1/4-inch head space. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 15 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

Hibiscus & Green Tomato Jam
Author: Kinfolk Herbs
Prep time:
Cook time:
Total time:
Ingredients
  • 4 C crushed green tomatoes
  • 2 C water
  • 2 T hibiscus flowers
  • 3 T apple cider vinegar
  • 4 C sugar
  • 1 pkg pectin (optional)
Instructions
  1. While waiting for the tomatoes to cook down a smidge over medium heat, prepare the hibiscus tea.
  2. In a separate pan or teapot boil 2 cups of water. Once boiling add the flowers and let steep for 5 min.
  3. Once fully steeped, you can add your tea to the tomatoes, flowers alnd all. While you're at it, add your vinegar and sugar and stir the pot.
  4. Bring to a boil over medium-high heat, stirring frequently.
  5. Reduce heat and simmer until the mixture reaches a thick, jam like consistency, about two and a half hours.
  6. Stir in the pectin (if using) and simmer for one minute more.
  7. Ladle the hot jam into hot sterilized jars, leaving 1/4-inch head space. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.
  8. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 15 minutes.
  9. Turn off heat, uncover pot, and allow jars to rest in water for five minutes.
  10. Remove jars from pot and allow them to rest for six hours or overnight.