Thanks very much for your response. Well something certainly went wrong in that 2 hours. It was taking so long to thicken, that I brought it to a boil for a while until it was “glossy and thick” on the stove. I then let it cool last night and I stored it in an air tight container. Today-24hrs later- the jam has turned into a goopy, super thick, hard to spread, glue-y paste. Could bringing it to a boil have been the problem? Is there any ingredient you can suggest to dilute it to the right consistency. All this said the flavor is still nice.
Also, I found your recipe through Kevin at Closet Cooking. He suggests 45 minutes to your 15. I am wondering why such a extreme discrepancy in cooking time?
thank you and looking forward to your response, B

Instead of sugar, you can use 2/3 measurement of agave syrup.

I just tried to make your green tomato chutney/jam recipe tonight. Though, the flavors is very nice, the cooking time of 15 minutes was quite inaccurate. I followed your recipe precisely and it too me almost 2 hours to get the right consistency. Can you please explain in more detail about cooking time and temperatures.
Also, can you recommend a natural, non artificial sugar substitute?
Thank you, B