With Love From The Hamptons
With Love From The Hamptons
..plus a recipe for end of season green tomato jam
I have lived in the Hamptons for almost 10 years now, where I am most known for my cookbook, The Hamptons Kitchen, (and in another way as a real estate agent here….) I love the Hamptons. I love the potato fields. The tractors stirring up dirt clouds to plant new crops. Going clamming along our wide white beaches. The bold and beautiful manicured gardens. Galleries and museums. Theater. Walks in the rain along back roads and sand dunes. Resort-style living in an agriculture wonderland that spawns amazing produce from our rich soil. It’s a place where you can explore your life, where you can find inner peace, and where you can find your joy. So, see? I love the Hamptons.
This recipe isn’t in my cookbook above, but one I just put together to use up end of season tomatoes that did not ripen. They are a beautiful jade shade of greeness and are surprisingly sweet.
Recipe:
I washed them. Sliced them into eighths and threw into a food processor. I pulsed until they were broken down but still a bit chunky then I transferred them to my Dutch (French) Oven. I added a cup of white sugar, 1/2 cup brown sugar, 1/3 cup lemon juice and lots of lemon rinds for the pectin.
.That’s it. Then I brought it to a boil, reduced to a simmer and stirred occasionally until it was cooked down, thick and had little bubbles on the top. The candy thermometer should read 217-220. I transferred the jam to clean jars, allowed them to rest on the counter for an hour, then screwed on the tops and refrigerated. This is refrigerator jam, meaning it won’t keep in the cupboard and should be eaten within three weeks. Mine won’t last that long! The jam tastes unusual and unusually good. It could go really well on a cheese board and will definitely be given as gifts today.
Speaking of cheese boards……I just wrote another cookbook!!!
It’s called Sauce Up Your Boards. It is out now. It has lots of recipes for refrigerator jam, plus tons more for condiments you can make at home quickly and easily for clean eating without all the chemicals and preservatives added to many store-bought condiments.
I’m going to add this green tomato jam to the next edition, maybe with a dash of cinnamon? Or a flurry of thyme?
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