Green Tomato And Vanilla Jam!

1. 1

   Dice into small pieces and remove seeds if desired. I left the seeds in, halved the tomatoes, then used the Vidalia Chop Wizard to do the dicing for me!

2. 2

   Cut the vanilla bean into eight bits, you'll need to remove these pieces after the cooking is done.

3. 3

   Put the tomatoes, sugar, vanilla bean and lemon juice in a large pan.

4. 4

   Stir while bringing the mixture to a boil.

5. 5

   Lower the heat to medium and reduce until it thickened, up to two hours.

6. 6

   If you aren't sure if the jam is thick enough, drip some liquid onto a cold surface or plate. If it sets, the jam is done.

7. 7

   If you want to can this jam, you can sterilize the jars and lids by boiling them for 10 minutes before filling them. Fill the jars while the jars and jam are still hot, then boil them again for 10 minutes to seal them. Put a plate at the bottom of the boiling pot to prevent breakage.

* Per serving · 4 servings · Values may vary.