1.2 kg of green tomatoes
1 kg of gelling sugar or granulated sugar
1 vanilla pod
little piece of fresh ginger, peeled and chopped in very small pieces
Put the green tomatoes in a large pan of boiling water for a few moments to facilitate peeling.
Peel and roughly chop them before removing the juice and seeds.
Wash the lemon, cut into thin slices and add them to the flesh of the tomatoes. Add the sugar and ginger.
Scrape out the vanilla pod and add the seeds to the tomato mix.
Bring everything to a boil and allow 10 minutes of cooking when using the gelled sugar or 15 to 20 minutes for the granulated sugar.
Stir regularly and check the cooking by placing a drop of jam on a plate. Tilt the plate, the jam should flow gently.
Once cooked, pour the green tomato jam into airtight, sterilized jars. Turn them over 1 minute before putting them back in place.
The jam can be stored in a dry place, protected from light.