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Tomato "Green Giant"
Eco seeds
Tomato "Green Giant".
A mid-season (110-115 days), indeterminate variety for open ground and film greenhouses. It is distinguished by its unique potato-type foliage, which is rare among green-fruited tomatoes. The variety is valued for its high therapeutic and dietary properties and is considered one of the best for fresh consumption. Bred in Germany in 2004. The author of the variety is Craig LeHoullier.
A mid-season (110-115 days), indeterminate variety for open ground and film greenhouses. It is distinguished by its unique potato-type foliage, which is rare among green-fruited tomatoes. The variety is valued for its high therapeutic and dietary properties and is considered one of the best for fresh consumption. Bred in Germany in 2004. The author of the variety is Craig LeHoullier.
Fruit characteristics:
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Weight: 300-700 g.
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Shape: Flattened, flat-round, ribbed.
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Colour: Yellowish-green when ripe.
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Flesh: Very fleshy, juicy, sweet, with a rich flavour.
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Emerald Green Tomato Jam with Chili Pepper.
Thick green tomato jam – something you haven't tried yet! Even if you are skeptical about vegetable jams, this recipe will change your mind. Green tomatoes in sweet syrup with a spicy kick pair perfectly with cheeses (Camembert or Feta/Bryndza).
You must try making at least a small jar!
Important: Green tomatoes should not be eaten raw (due to solanine). However, processed ones – fermented, pickled, or cooked as jam – are absolutely safe and delicious. If you had to harvest early, this jam will console you!
Characteristics:
Cooking time: 1 hour.
Quantity: 1 liter.
Calories (per 100 g): 167 kcal (Protein: 1 g, Carbs: 41 g).
Ingredients:
- 1 kg green tomatoes;
- 600 g sugar (no less than 500 g per 1 kg of vegetables);
- 1 lemon;
- 1 green chili pod.
Preparation Method:
1. Prep tomatoes: Choose firm fruits. Remove the stalk and any spots. Chop very finely with a sharp knife (cubes less than 0.5 cm).
2. Sugar: Place tomatoes in a wide, heavy-bottomed saucepan. Cover with sugar.
3. Lemon: Blend the whole lemon (with zest) or grate finely. Important: if chopped coarsely, the peel pieces will remain hard.
4. Chili: Cut the pepper in half, remove seeds and membranes. Chop finely. Tip: taste the pepper first; it needs to be hot to leave a piquant aftertaste.
5. Resting: Mix all ingredients and leave for 10-15 minutes. The sugar will melt, juice will be released, so no water needs to be added.
6. Boiling: Bring to a boil under a lid. Simmer on low heat for 45-50 minutes.
7. Evaporation: Remove the lid and cook for another 25 minutes on medium heat, stirring constantly. Watch the thickness and color – if overcooked, the emerald color will turn brown.
8. Storage: Pour the jam into dry jars, cover with a towel until cool, then seal. Store in a dark, dry place.
Serving: A spoonful of this jam on a slice of salty cheese is pure delight!
