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    Green Zebra Tomato Jam with Apples and Cinnamon

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    Green Zebra Tomato Jam with Apples and Cinnamon

    Recipe from Christine Ferber, Niedermorschwihr, Alsace. "Buy Green Zebra tomatoes, or use the last of the season's unripe fruit, picked in the autumn."

    Makes: Makes 8 x 230g jars

    Ingredients

    • 900g Green Zebra tomatoes, or equivalent
    • 900g granulated sugar
    • Juice of 1 lemon
    • 1 cinnamon stick
    • 800g Boskoop, Bramley or Braeburn apples
    • 50g shelled walnuts, roughly chopped

    Method

    1. Rinse the tomatoes under running water. Quarter, squeeze out the seeds and remove the white core. Leave them to drain. You should have about 550g of tomato flesh.
    2. Put the tomato quarters in a bowl, add half the sugar and the lemon juice, mix well and add the cinnamon stick. Cover with a piece of greaseproof paper and leave to macerate overnight.
    3. The next day, empty the contents of the bowl into a preserving pan, bring to a boil and simmer for 5 minutes. Pour everything back into the bowl, cover with greaseproof paper and refrigerate overnight.
    4. On the third day, pour the contents of the bowl back into the preserving pan and bring gently to a simmer.
    5. Meanwhile, peel, core and quarter the apples. You should have about 550g of fruit.
    6. Slice the apple quarters very thinly, add them to the preserving pan with the rest of the sugar. Bring to a boil and simmer over a gentle heat for about 5 minutes: the tomatoes and apples should be tender.
    7. Skim the jam carefully, remove the cinnamon stick, then add the walnuts and bring back to a boil. Pour the jam into sterlisied, heated jars and cover immediately.

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