Simple green tomato jam made with unripe green tomatoes, sugar and lemon juice on the stove top. You can either store it in the refrigerator or can it to preserve. This makes (2) 1 pint jars of green tomato jam.
Cut tomatoes up into quarters as it will be easier to pulse this way.
Place green tomatoes in a food processor or blender, pulsing them until you have a rough puree. Depending on size of food processor, you might need to do this in batches. If you don’t have a food processor you can chop them with a knife but know the jam will be more chunky.
Place the green tomatoes in a large pot, along with white sugar, brown sugar, salt, dried rosemary and lemon juice.
Bring to a boil and then reduce to a low simmer until a thick jam forms. This takes around 35-40 minutes and you should be stirring it regularly to prevent it from burning on the bottom.
Carefully pour jam into mason jars and place on the counter to cool for 1 hour.
Place in the refrigerator where it will stay good for 1 month. If you are canning them, process them for 10 minutes, allow to cool and then store in a cool dark cabinet for up to 1 year.