Green Tomato and Ginger Jam with Tomme de Chèvre Bethmale
In France, many believe that a cheese should be paired with fruits from the same region. For instance, Camembert should be enjoyed with green apple jelly, Comté with chestnut jam, and tommes from the Basque Country with black cherry or green tomato jam. When we received our tomme de chèvre from the Midi-Pyrénées region (not too far from the Basque Country), we immediately thought of all the green tomatoes still (phew!) available at our local farmers' market.
- 2 pounds of green tomatoes
- 1 cup of sugar
- 1 lemon
- ¼ cup of minced ginger
- Cut the tomatoes into small pieces and mix them with the sugar in a bowl. Cover with plastic wrap and let rest for 24 hours.
- Peel the lemon. Save the pulp. Boil the peel in water for 5 minutes. Drain and rinse.
- Chop the ginger very finely.
- In a very large saucepan, place the lemon peel, lemon pulp, the chopped green tomatoes and the minced ginger.
- Boil the uncovered saucepan until the jam sets. Time of boil varies depending on the ripeness and size of your pieces. We boiled ours for approximately 2 hours. Once ready, let cool.
- Serve chilled at room temperature—and enjoy!
culture: the word on cheese https://culturecheesemag.com/