[Sanja in Croatia is the fourth of our six Green Tomato Contest finalists. We excerpted her original recipe and some of her writeup below - see the whole thing on Sanja's weblog, Fresh Adriatic Fish. Voting on all six finalists will open around lunchtime.]
Your contest got me so interested that I played with green tomatoes for the first time and invented my own original recipe for "Green Tomatoes and Aceto Balsmico Jam."
Excerpt below. Make sure to visit her blog and read about the farmer who sold her the green tomatoes.
I decided to do some kind of jam, but I discovered that I do not have any lemon, and all of the green tomatoes jam recipes I found used lemon. Since it was Sunday, late at night, I decided to use Aceto Balsamico instead of lemon. And what a great combination Aceto Balsmico and green tomatoes turn out to be.
I have to admit I'm really very proud of this one because it was complete improvisation with something I've never not just cooked but not even tasted before.
Green Tomatoes and Aceto Balsamico Jam
Green Tomatoes and Aceto Balsmico Jam
5 green tomatoes
3 pieces of Clove
2,5 gr gelatin
cinnamon, pimenta, honey
In a stainless bowl, layer thin slices of green tomatoes and dark brown sugar, sprinkle with Aceto balsamico. let macerate overnight.
The next day, separate tomatoes from liquid. Put liquid into pan. Add amount of water equal to amount of liquid from tomatoes . Bring to a boil, stirring occasionally. Add tomatoes, cloves, cinnamon, piment and more sugar (the amount of sugar depends of your taste. I added less sugar but I did add more honey at the end to make it sweeter).
Cook jam for one hour, boiling briskly and stirring so it doesn’t burn.
Mix the gelatin with 3 spoons of cold water and leave it for 10 minutes to swell up.
Take the tomatoes mixture off the heath. Add one spoon of honey. Add gelatin and stir for additional 5 - 10 minutes until gelatin melt completely.
Transfer to a warmed sterile jars.