Going to try green tomato marmalade..........

[taff]

there's this one too, looks fab...

Rosa Jackson: Green tomato jam with ginger and vanilla

[Snadger]

there's this one too, looks fab...

Rosa Jackson: Green tomato jam with ginger and vanilla

It says to de seed the toms yet it looks like its full of tom seeds?

Very dark green as well compared to the marmalade which is akin to lime marmalade in appearance!

[chris]

How does sealing warm jars introduce bacteria?

If you leave until cold, do you cover with a cloth or just leave open completely?

[taff]

It says to de seed the toms yet it looks like its full of tom seeds?

The recipe says squeeze them out if they seem to have a lot of seeds, not de-seed them thoroughly

[Hilary B]

If it is warm, any bacteria that do get in thrive. I always hot-seal, but if I did need to leave it to cool, I would cover with a cloth to exclude dust etc.
All the books etc say neer seal 'warm'. Applying my school science, I think it goes like this.
Unless the whole thing is cold, there will be some condensation, and that dilutes the top fraction of the preserve. If everything was sealed when hot, there won't be any bacteria to spoil it, and the moisture settles down into the whole thing rebalancing things safely. If there is condensation AND bacteria present, there will be a layer that the bacteria can live in/on, and it goes nasty before the rebalancing can happen.

[Snadger]

The recipe says squeeze them out if they seem to have a lot of seeds, not de-seed them thoroughly

I totally de-seeded mine as they were plum tomatoes and didn't have many seeds anyway!
Now I can try a guessing game with my marmalade on people as there's no seeds to give the game away!