This recipe comes to us from executive chef Jeff Lewis of Georgia Sea Grill on St. Simon's Island. "Our Green Tomato & Raspberry Jam is perfect for summer cooking - a touch of tartness from the raspberries adds a vibrant flavor to the tomato base," he says. "It's incredibly versatile and could be used on just about anything because of its savory flavor. For entertaining, it would be a great addition to a cheese plate, or it could be used atop fish, grilled meats, or anything you like to put jam on!"
- 1 1/2 lbs green tomatoes
- 1 1/3 cup granulated sugar
- 1/2 cup fresh raspberries
- 1/2 tsp pectin
- 1 tsp kosher salt
- Place all ingredients in a heavy bottom pan.
- Bring to a boil, reduce to a simmer and cook 1-1 1/2 hours.