Green Tomato Jam


by Ana Sortun

Yield: Makes 2 cups


  • 4 green tomatoes peeled using a vegetable peeler and then diced into 1/2-inch cubes
  • 1 cup light colored honey
  • 1 cup water
  • 1 cup dry white wine
  • 2 fresh bay leaves
  • 8 sprigs of thyme
  • 1 clove of garlic smashed
  • Salt to taste
  • 1/4 cup olive oil
  • Juice of 1 lemon


  1. In a small sauté pan, bring the honey, water, and wine to a simmer on medium-low heat. Add bay leaf, garlic, and thyme and simmer for 3 minutes. Stir in tomatoes and season with salt.
  2. Reduce the heat to low and simmer the green tomatoes slowly for about 20 to 25 minutes (add more wine or water if the pan dries up too quickly) or until the tomatoes are soft and jam-like. Stir in olive oil and lemon juice. Season again with salt to taste.
  3. Cool and remove thyme sprigs and bay leaf.


This segment appears in show #3302. Recipe courtesy of Ana Sortun © 2008 Ana Sortun
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