Spicy sweet and sour tomato jam came to us from Italy, where they know how to turn ordinary products into something wonderful. Tomato jam is not ketchup at all, as you might think. This is something more - exquisite and magical.
There are a lot of recipes for making tomato jam, but we will consider only two main ones, based on which you can create your own recipe to suit your taste.
To make red tomato jam, you need ripe and fleshy tomatoes.
For 1 kg of tomatoes we will need:
Peel the tomatoes. Make a cross-shaped cut in the tomatoes with a sharp knife and pour boiling water over them. After a minute, drain the boiling water and place the tomatoes in ice water. The skin will come off on its own without much effort.
Cut the peeled tomato into quarters and remove the seeds. This is why we need meaty varieties, so that there is more pulp.
Place the pulp in a saucepan, add sugar, lemon juice, cinnamon, stir and leave to steep for 1 hour. During this time, the acid will go away and the tomatoes will release juice.
Place the saucepan with the tomatoes on the fire and simmer the jam over low heat for an hour. Tomato jam is very thick and can burn easily. Keep an eye on this and do not stop stirring, especially at the end of cooking.
Pour the jam into jars and close with iron lids.
Tomato jam tolerates room temperature well, so you can store it in the kitchen cabinet.
Ingredients:
In the fall, many summer residents are faced with the fact that the cold weather has already arrived, and the beds are full of green tomatoes. The frost has already hit, and the tomatoes obviously won’t have time to ripen. The question arises - what to do with green tomatoes? Yes, the same thing as with red ones, that is, make jam.
Wash the tomatoes and cut them into small pieces.
There is no need to remove the seeds here. Cut out only the “butts” and damage, if any.
Place the tomatoes in a saucepan and sprinkle them with sugar. Stir and leave for several hours to allow the tomatoes to release their juice.
When there is enough juice, add grated ginger and orange and lemon slices to the tomatoes.
Place the pan over low heat, bring to a boil and cook for 20-30 minutes. After this, remove the pan from the heat, cover it with a lid and leave to steep until the jam has cooled completely.
Place the pan on the heat again and cook the jam until it is ready, stirring continuously.
Readiness is determined by the fact that when stirring, a deep furrow remains behind the spoon and the bottom of the pan is visible.
Jam from green tomatoes is just as good as jam from red ones.
Another recipe for Asian chili tomato jam, watch the video:
Since childhood, everyone has been told that unripe fruits should not be eaten, and this is a fact. But after proper processing, they will bring only one benefit to the body. Recently, the preparation of jam based on green tomatoes has been in great demand. Let's look at some truly delicious recipes!
Green tomatoes are quite popular among vegetables for preservation. They are rolled up for the winter in the form of jam, following a special technology, so that later you can enjoy a delicious snack. Consider popular and delicious recipes.
I’ve been looking at this confiture for a year, but I just couldn’t buy these same green tomatoes, and then, quite by accident, I came across them at the market!
It is prepared quickly and easily, the color is not green. of course, but very beautiful.. golden interspersed with vanilla seeds... and the taste is something very original))) these are not boiled tomatoes with sugar, but a completely independent and very mysterious product)
I definitely recommend!
from this amount I got 2 jars of 200 ml each
Ingredients:
1.2 kg green tomatoes
white sugar (1/2 of the weight of peeled tomatoes)
1 vanilla pod
2-3 cm of ginger root
juice of 1 lemon
Method:
1. Peel tomatoes and seeds, cut into small pieces. If you want to see pieces in the finished confiture, then cut into beautiful and even pieces)
2. Weigh the peeled tomatoes and determine the amount of sugar, add it to the tomatoes.
3. Grate the ginger on a fine grater to separate the fibers and remove only the pulp.
4. Add vanilla seeds and the pod itself, ginger and lemon juice to the tomatoes. Bring to a boil and cook over low heat until the desired thickness is reached (I did it for about 2 hours)
5. Punch with a blender and place in clean jars, close with lids. (The jars need to be washed and allowed to dry in the oven at 100-110 C).
Autumn...
The other day I saw green tomatoes at the market and bought a kilogram. And why, because I came across an interesting recipe for green tomato jam, even two recipes.)
I did both options as a test. Perhaps it’s worth stopping by and buying a couple more kilograms, I’m really pleased with the result.
Marmalade made from green tomatoes and lemons.
Green Tomato and Lemon Marmalade
1 lemon
1 kg green tomatoes
3 cups of sugar (700 ml), I won’t say how much in grams, I measured it in cups.
2 tbsp lemon juice
1/4 cup water
a pinch of salt
Wash the lemon well with hot water and baking soda, if you are unlucky enough to have a bio lemon. I was not lucky.)
Cut into semicircles, remove seeds, and cook in a small amount of water. Bring to a boil and drain the water.
Cut them in the same way as lemons, into semicircles.
Place water, sugar and lemon juice in a bowl for making jam, bring to a boil until the sugar dissolves, add lemons and tomatoes to the syrup.
Simmer over low heat until the syrup thickens and the lemon and tomato slices are translucent, 20 to 30 minutes.
In fact, the tomatoes produced a lot of juice, and the syrup had to be boiled longer.
Keep refrigerated.
Very, very tasty!)
Legs from here:
http://www.nytimes.com/2007/08/22/dining/227arex.html?_r=3
2.Marmalade from green tomatoes with ginger.
zest from 1 lemon
1 kg green tomatoes
700 g sugar
2 tbsp lemon juice
piece of fresh ginger, 3 cm or 1 teaspoon ground ginger
or 100 g candied ginger.
Cut the tomatoes crosswise, pour boiling water over them for a few minutes, then peel them.
Chop them finely and cook, covered, in a small amount of water (about 100 ml, but you need to adjust the amount depending on the juiciness of the tomatoes) together with the ginger until soft.
Then add zest and sugar and cook until thickened.
Then remove the ginger. (If using ground or candied ginger, add it later, along with the sugar). Place in sterilized jars and cover with a lid.
Take the recipe from the book Lia Virkus ja Pille Enden "Tomatiraamat" as a basis.
I was a little distracted by a telephone conversation and almost missed the jam. It didn’t have time to burn, but it did manage to caramelize, so the color turned out not green, but caramel brown. It’s also very tasty!) But don’t yawn! The marmalade should turn out the same green as in the previous recipe.
I cooked it with fresh ginger and zest, but based on the results of these two recipes, it would be worth combining them and boiling them with lemon and ginger together. And more ginger.)
For round in