Green Tomato and Melon Jam

Preparation time:-  20 minutes                                 cooking Time:- 35-40 mins
Makes:-  2 jars                                                               Level of cooking:- Moderate

I had many green tomatoes in my kitchen garden. Due to severe winter and sub-zero temperatures outside, my plants were almost dead. I did not want to throw it away. So, I decided to make something out of it. I tried making a jam from it and shared it with my friends asking them for their feedback. They all loved it and asked for the recipe. So, I made it again and decided to share with all of you. I hope you all will also try it and relish the taste.

Ingredients

  • Green Tomatoes- 200 gms approx
  • Galia/Sarda Melon- 200 gms approx
  • Sugar- 300 gms
  • Juice of 1 Lemon- 1 tbsp around
  • Peel of 1 orange (optional)
  • Cinnamon Stick- 1 inch piece
  • Green Cardamom- 1 pod

Method

Cut the tomatoes into small pieces. Then peel and cut the melons into small cubes. I am using a green melon called Galia melon or Sarda melon. You can use cantaloupe melon also in this recipe. Put the chopped tomatoes and melons into a bowl.

For this recipe, I took 350 gms of combined chopped tomatoes and melons.

Always weigh your fruits before making a jam. Usually its 1:1 ratio of fruits and sugar. But here I am using little less than the fruit weight. So, I am using 300 gms sugar.

Take one tablespoon of lemon juice.

Now, heat a saucepan over medium heat and put the chopped tomatoes and melon in it. Cook them for 2-3 minutes on high flame. Once it started bubbling then add sugar in it. Add the cinnamon stick, cardamom , orange peel and lemon juice.

Cook it for 5 minutes until sugar melts completely. Cook it for 15-20 minutes and keep pressing the tomatoes in between with spatula.

At this point you can see it has cooked perfectly but still some tomato chunks are visible. Take out the cinnamon stick, cardamom and orange peel from it and discard them.

Now reduce the heat and lightly churn the jam with hand blender. Do not make a paste of it. After that stop the blender and keep it aside.

Now again increase the heat and cook it for 5 more minutes.

To check the jam take a cold plate and drop a small dollop of jam in it and wait for a few seconds. If it does not flow then it is done. Switch off the gas and pour the hot jam in sterilized bottles. Immediately seal the jar and let it stay like this for 5 hours or overnight.

After 5-6 hours it is ready to eat with bread, paratha etc. I usually have it with my wholewheat honey oats bread. Enjoy this delicious jam.



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