As the thread title includes preserves could I also add a further use of (yum yum) green tomatoes

I had this home grown and cooked preserve on warm freshly baked croissants at a small chambres d'hote in Berry

this version is from Delia on line

6lb green tomatoes (deskinned)
2 lemons
1 teaspoon citric acid
6lb sugar (preserving works best)

1. Slice tomatoes and place them in preserving pan.
2. Warm lemons in microwave, squeeze juice and pour over tomatoes.
3. Place peel and lemon pips in a muslin bag, tie and place in pan.
4. Simmer until fruit is broken down.
5. Meanwhile warm sugar in oven gas 110o c.
6. Sterlize jars in the warm oven.
7. Add warmed sugar to the pan, stir over minimum heat until all sugar is dissolved. Bring to the boil.
8. Boil rapidly until setting point is reached (test in the normal way).
9. Pour into the warmed jars, leave to cool, place waxed paper circle over top of jam, seal. Store in a cool place (preferably dark).

Lasts for about 12 months if kept properly