adapted from FN
I’m head-over-hills in love with my heirloom tomatoes, green and red, especially the ones that can fill my entire hand like a beef-size daddy-mac! For these, the larger the better. They know where their bread and butter is, they know who feeds them… Is it frisky double-romance with these guys?-You bet your caboodle!
I also adore this jam, the Biltmore Estate Green Tomato Jam that is vintage and screams summer and fall. It’s a classy classic jam to prepare and have in the cupboards for winter.
Wash 5 pounds large green tomatoes and cut into wedges.
Sugar them in layers. Cover and let set overnight in the refrigerator.
The next day, bring the tomatoes to a boil in a heavy large pot. Reduce the heat and continue cooking 1 hour.
Clean and slice 3 lemons. Add them to the pot of tomatoes and cook for 1 more hour over low heat. 
Can into sterilized jars or refrigerate.
green jewels
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