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Recipe courtesy of Brian Ross

Biltmore Estate Green Tomato Jam

  • Level: Easy
  • Yield: 6 cups
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 18 servings
    Calories
    519
    Total Fat
    0
    Saturated Fat
    0
    Carbohydrates
    133
    Dietary Fiber
    2
    Sugar
    131
    Protein
    2
    Cholesterol
    0
    Sodium
    18
  • Total: 2 hr 22 min
  • Prep: 10 min
  • Inactive: 12 min
  • Cook: 2 hr
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Ingredients

5 pounds large green tomatoes

5 pounds sugar

3 lemons, sliced

Directions

  1. Wash the tomatoes and cut into wedges. In a stainless bowl, sprinkle with the sugar in layers and let sit overnight. Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat to a simmer for 1 hour. Add the sliced lemon and cook an additional 1 hour, over low heat. Cool and use or can according to USDA guidelines.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Show: FoodNation with Bobby Flay
Episode: Asheville, NC

Categories:

American Ice Cream Sugar Tomato Fruit Lemon Sauteing Recipes Gluten Free Low-Fat Low Sodium

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3 Reviews
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Anonymous

Worst jam recipe ever. The recipe called for 3 sliced lemons, it did not say to remove the rind so I did not...thinking this would add the necessary pectin to thicken. After cooking for one hour and then a little longer until it thickened the lemons were hard as rocks. I removed all the lemon rinds, and added 3 move sliced, peeled lemons and cooked awhile longer. The taste of this jam was cloyingly sweet and lacked any taste except sugar and a bit of lemon. I tried to redeem by adding a bit of cinnamon and nutmeg...no good. Save yourself time, effort, and ingredients and avoid this recipe like the plague.

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