Ingredients:
1 pound of green tomatoes
4 jalapenos, seeds and spines removed
4 cloves of garlic
1/2 cup chopped fresh herbs (I used wooly spearmint and parsley)
1 inch piece of fresh ginger, peeled
1/2 cup apple cider vinegar
2 Tbsp dark soy sauce
3 cups sugar
1 box of powdered pectin
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Note: You can adjust the spiciness of the recipe to your taste. For my families taste, I left the seeds and spines in 1 of the 4 jalapenos.
Directions:
Puree tomatoes, jalapenos, garlic, herbs, ginger, apple cider vinegar and soy sauce. Put mixture in a small stock pot and stir in the powdered pectin. Stirring continuously, bring the mixture to a full rolling boil that can’t be broken by stirring. Add sugar to the pot and return to a full boil. When the mixture reaches boil, allow to boil for a full minute. Remove from heat. Jar as you would your regular jam recipes.
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