Old-Fashioned Green Tomato Jam with Lime & Cinnamon

Talk about a unique jam: made from unripe green tomatoes and flavored with lime and a hint of cinnamon, this Green Tomato Jam is a true old fashioned jam, meaning it achieves its jammy consistency with just sugar and time—no added pectin needed.

It may look like pickle relish, but this green tomato jam is a wonderfully bright and flavorful jam that toes the line between sweet and savory. Paired with a hint of cinnamon and a punch of tangy lime, it’s the perfect condiment for late-summer savoring and year-round snacking. Use it like you would applesauce or pepper jelly!

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Our trip to Iceland this past spring (which I’m still planning to write about, I promise! I just need to find a few spare hours to edit the slew of photos still sitting on my camera card) was mostly centered around the natural beauty, and less so much about food (which is our normal mode of travel—following our stomachs, if you will, so this trip was quite a departure for us).

That said, we still managed to have a few particularly memorable meals, including a coveted lunch reservation at the tomato mecca known as Friðheimar. The restaurant itself, located just off the Golden Circle route, sits inside the main greenhouse, with tables nestled amongst the rows of towering tomato plants and golden glowing grow lights that warm the space from the inside out, with entire rooms full of nothing but basil nearby. It’s a magical place that’s always warm and bright, even on dark and rainy days. I highly recommend making a reservation if you’re planning to go to Iceland anytime soon.

They are famous for their tomato soup (served all-you-can-eat style with an abundance of homemade bread), but we found the dessert to be the most memorable dish of the meal: a frosty, chilled mini terracotta flower pot filled with tomato-flavored ice cream, and topped with a layer of two-toned tomato jam in red and green.

I regret not buying a jar of the green tomato jam to bring home with me (but you know, carry on bags and all that). I have a hunch that, based on the texture of it, Friðheimar’s version might use tomatoes that are green in color when they are completely ripe (like green zebra), but I wanted to try my hand at making a jam with unripe tomatoes which seemed like a much more versatile and practical recipe. You know, for that stressful stretch of days before the first frost hits when you have no choice but to pluck the last of the tomatoes from your garden, ripe or not.

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from Love and Olive Oil https://ift.tt/gJvkbuq