Whenever I see green tomatoes, I can´t help but picture Whistle Stop Café from the film "Fried green tomatoes". How I loved this movie when I was in my teens and early twenties. In very short terms, should you not know it, an old lady named Ninny Threadgoode meets sad middle aged Evelyn who is for a visit at Ninny´s retirement home. The two befriend, and over time Ninny tells Evelyn the story of the friendship between Ruth and Idgie, two women running a small café in Alabama during the 1930ies. The` Whistle Stop Café` is known for good coffee, good barbecue, and fried green tomatoes (and also the occasional murder of Ruth´s violent husband), but above all it´s a place where joy and laughter, love and family are celebrated against the odds of violence, racism and strokes of fate. It´s a place to eat, and a safe haven - everything I grew up to believe a kitchen should be. On top of it all, the story of Ruth and Idgie sparks off Evelyn´s attempts to emancipation and self-determination. Now that´s food for a young girl´s mind.
Every time I watched the movie, I told myself to give those notorious fried green tomatoes a try. So far, I didn´t get beyond the intention. Instead, I made green tomato jam a few days ago. I´ve never been a busy bee when it comes to making marmalade, but from time to time, especially when it´s cold outside, I fall for the idea of having something sweet and fragrant bubbling away on the stovetop. Looking for a flavor I couldn´t easily grap at my local épicerie, I dreamt about winter melons, a specialty in the South of France, but couldn´t get them. Next I´ve waited for the rhubarb, but so far he stood me up. Then I saw the green tomatoes at the greengrocer´s, and that was it. With a hint of vanilla, lemon and ginger, la confiture de tomates vertes is my actual favorite, so light and fresh and flavorful. While it was simmering, it was a touch of Whistle Stop breezing through my kitchen.
Green tomato jam (makes about 500 ml, 2 medium jars):
300 g fine sugar
1 vanilla bean, split lengthwise & seeds scraped off
1 lemon, juice and zest
5 g fresh grated ginger (about a cherry sized chunk)
Wash tomatoes, remove strunks and cut into small dices. In a pot with a lid, bring to boil, covered, and simmer for 10 minutes at low heat. Add sugar, vanilla bean & seeds, lemon juice & zest, and grated ginger, continue to simmer for about 40 minutes, uncovered, or until thickened and volume reduced to somewhat less than half. Don´t overcook for the jam will become very thick and pasty once cooled.
Keep refrigerated in sterilized jars.
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