- 6 green tomatoes (2-3 lbs), quartered
- 2 cups sugar
- 6 cinnamon sticks
About Green Tomato Jam w/ Cinnamon
End-of-the-season green tomatoes should not be overlooked. After an overnight rest in sugar and cinnamon, they cook up into a fragrant, textured and delicious jam. Serve it as a side dish with meats or chicken or find your own creative uses. It's a standout way to use these unsung beauties.
About Paul Callahan
Paul Callahan became the chef he is today the hard way, by working his way up through the ranks. Formerly of Boston's Sel de la Terre, L’Espalier and The Butcher Shop, Paul is envied among his peers for his charcuterie skills (the branch of cooking devoted to prepared meat products such as terrines, pates, confit, etc.). At The Herb Lyceum at Gilson's Paul is able to pick fresh herbs and he presides over the Friday and Saturday night dinners, cooking classes and special events. He also oversees the food part of farmers markets and CSA.
Recipe
Ingredients
How-to
- Quarter tomatoes, place in a bowl with the 2 cups of sugar and cinnamon sticks and macerate overnight
- Strain liquid into a saucepan and slowly reduce by half over low heat for about 30 minutes (mixture will thicken slightly)
- Add tomatoes to the saucepan and stir gently for 10 minutes
- Remove cinnamon sticks, spoon into a bowl and serve as a condiment
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