Green Tomatoes

The weather has turned wet and cold in New Hampshire and the tomatoes on the vine won’t be ripening. Yesterday I pulled all the tomato plants and gathered about a dozen green tomatoes to make preserves. Yes, green tomato preserves. A little bit tart. A little bit sweet. A little bit bitter. And a whole lot delicious.

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I cut the tomatoes up into chunky pieces, seeds and skin included,

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and added enough sugar and lemon juice to suit my taste.

green tomato preserves 2018

It all cooks for an hour and a half or so until thickened. I never remove the seeds as most recipes call for. The smaller seeds are tasteless and the larger ones add a bit of bitterness that I like.

Green Tomato Preserves

My green tomatoes made 7 half-pints of preserves. Six are pictured here and one jar is in the refrigerator, half eaten on toast at breakfast this morning.

Green Tomato Preserves 2018

 

Green Tomato Preserves 2018

18 thoughts on “Green Tomatoes

  1. We do not have many fruits left by the time we pull the plants up, and almost all of those few remaining fruit ripen on the windowsill. The funny thing is that I actually like a few green tomatoes for pickling. Every few years or so, we get enough that do not ripen. I feel that pickling them just because I can is cheating if I do not give them a chance to ripen first.

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