To make green tomato jam, simmer 3 large diced green tomatoes with brown sugar, vinegar, honey and spices, blend the mixture, add softened gelatin and refrigerate the jam. This recipe comes from Poogan's Porch, a restaurant in Charleston, South Carolina.
Wash, core, seed and dice 3 pounds green tomatoes. Place a heavy pot on the stove over low heat, and put in the tomatoes. Add a scant 1/2 cup brown sugar, 1/2 cup apple cider vinegar, 1/4 cup honey, 1 1/2 teaspoons crushed red pepper and a pinch of salt. Stir the ingredients until they are well combined, and simmer them for 30 to 45 minutes.
Take the pot off of the burner, and let the jam cool for 10 minutes. While it is cooling, put 1/2 sheet gelatin into a small bowl of cold water. Ladle the jam into a blender and puree it. Pour the jam into a mixing bowl.
Gently pick up the gelatin sheet, wring it out and add it to the mixing bowl. Stir the jam briskly with a whisk until the gelatin dissolves. Serve the jam immediately, or refrigerate it until serving time. Green tomato jam keeps in the refrigerator for about one day.