Green Tomato Preserves

• • • Makes 1¾ pints • • •

My mother made green tomato preserves almost every year when I was growing up. Back then, I just assumed I wouldn’t like them—what kid would choose green tomato preserves over cherry or strawberry or plum? Now I know what I was missing. These preserves are something special: caramelized and sweet, with just the right amount of sour. Spread them on toast for breakfast, or serve with a rich Italian cheese such as Taleggio or robiola.

2 pounds (907 g) firm green tomatoes (about 6 medium)

Finely grated zest and juice of 1 large lemon (about ¼ cup juice)

2½ cups (500 g) sugar

⅓ cup (100 g) mild honey

2 pinches of coarse sea salt

½ vanilla bean

Equipment

7 sterilized 4-ounce jars and their lids

Basic water-bath canning equipment (see page 15)

1 • Remove the cores from the tomatoes and cut the tomatoes lengthwise into quarters. If the seeds are small, leave them be. If they are mature, scrape them out. Cut each quarter crosswise into thin slices.

2 • Put the tomatoes, lemon zest and juice, sugar, honey, and salt in a large nonreactive heavy-bottomed saucepan or preserving pot. With a small paring knife, slice the vanilla bean open lengthwise. Scrape the seeds into the pot and toss in the pod.

3 • Set the pot over medium-high heat and bring it to a boil, stirring to combine the ingredients. Reduce the heat to medium and cook at a fairly lively simmer until the preserves are glossy and thick enough to spread, 40 to 45 minutes. Be sure to stir often to prevent burning. Remove the vanilla bean pod at the end of cooking.

4 • Ladle the preserves into the sterilized jars, leaving ¼ inch headspace. Wipe the rims clean, if necessary, with a clean, damp cloth and screw the lids on the jars.

5 • Process in a boiling-water bath for 15 minutes (see Water-Bath Canning, page 15). Remove the jars and set them upright on a clean kitchen towel. Let the jars cool to room temperature before storing in a cool, dark place for up to 1 year. Refrigerate after opening. If any jars have failed to seal properly, store them in the refrigerator and enjoy those first.