Our family loves sweet peppers, so we plant them every year. Most of the varieties that I grow have been tested by me for more than one season, I cultivate them constantly. And every year I try to try something new. Pepper is a thermophilic plant and quite whimsical. The varietal and hybrid varieties of tasty and fruitful sweet pepper, which grows well with me, will be discussed further. I live in central Russia.

Lush pancakes in a frying pan with banana-apple confiture is another recipe for everyone's favorite dish. So that the syrniki do not fall off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder and soda, and thirdly, the thickness of the dough - you can mold it from it, it is not tight, but pliable. A good dough with a small amount of flour will only come from good cottage cheese, but here again see the point "first".

It is no secret that many drugs from pharmacies have migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived almost with hostility. At the same time, potassium permanganate is a long-known antiseptic, which is used both in medicine and in veterinary medicine. In plant growing, potassium permanganate solution is used both as an antiseptic and as a fertilizer. In this article, we will tell you how to properly use potassium permanganate in the garden and vegetable garden.

Pork meat salad with mushrooms is a rural dish that can often be found on a festive table in the village. This recipe is with champignons, but if there is an opportunity to use wild mushrooms, then be sure to cook this way, it will be even tastier. You don't need to spend a lot of time preparing this salad - put the meat in a saucepan for 5 minutes and another 5 minutes for slicing. Everything else happens almost without the participation of the cook - meat and mushrooms are boiled, cooled, pickled.

Cucumbers grow well not only in a greenhouse or greenhouse, but also outdoors. Cucumbers are usually sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to late summer. Cucumbers do not tolerate frost. This is why we don't sow them too early. However, there is a way to bring their harvest closer and taste juicy handsome men from their garden in early summer or even in May. It is only necessary to take into account some of the features of this plant.

Polisias is a great alternative to the classic variegated shrubs and woody ones. The elegant, round or feathery leaves of this plant create a strikingly festive curly crown, and the elegant silhouettes and rather modest character make it an excellent candidate for the largest plant in the house. Larger leaves do not prevent him from successfully replacing the ficuses of Benjamin and Co. Moreover, the policeman offers much more variety.

Pumpkin casserole with cinnamon - juicy and incredibly tasty, a little like pumpkin pie, but, unlike pie, it is more tender and just melts in your mouth! This is the perfect sweet pastry recipe for a family with children. As a rule, babies do not really like pumpkin, but they never mind eating sweets. Sweet pumpkin casserole is a delicious and healthy dessert, which, moreover, is very simple and quick to prepare. Try it! You'll like it!

A hedge is not only one of the most important elements of landscape design. It also performs various protective functions. If, for example, the garden borders on a carriageway, or there is a highway nearby, then a hedge is a must. "Green walls" will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will consider the optimal plants for creating a hedge that can reliably protect the site from dust.

Many cultures in the first weeks of development need a pick (and not even one), while others - a transplant is "contraindicated". To "please" both those and others, you can use not quite standard containers for seedlings. Another good reason to try them is cost savings. In this article, we'll show you how to do without the usual boxes, pots, cassettes and tablets. And let's pay attention to not traditional, but very effective and interesting containers for seedlings.

Healthy Red Cabbage Vegetable Soup with Celery, Red Onions and Beets is a vegetarian soup recipe that can also be made on fast days. For those who decide to lose a few extra pounds, I advise you not to add potatoes, and slightly reduce the amount of olive oil (1 tablespoon is enough). The soup turns out to be very fragrant and thick, and during fasting you can serve a portion of soup with lean bread - then it will turn out satisfying and healthy.

Surely everyone has already heard about the popular term "hygge", which came to us from Denmark. This word is not translated into other languages ​​of the world in any way. Because it means many things at once: comfort, happiness, harmony, a spiritual atmosphere ... In this northern country, by the way, most of the time of the year is cloudy and little sun. The summer is also short. At the same time, the level of happiness is one of the highest (the country regularly ranks first in the UN global ranking).

Meatballs in a sauce with mashed potatoes is a simple second dish based on Italian cuisine. The more common name for this dish is meatballs or meatballs, but Italians (and not only them) call such small round cutlets meatballs. The cutlets are first fried until golden brown, and then stewed in a thick vegetable sauce - it turns out very tasty, just delicious! Any mince is suitable for this recipe - chicken, beef, pork.

Chrysanthemum is called the queen of autumn, because it is at this time that its bright inflorescences adorn the garden. But chrysanthemums can be grown throughout the season - from February to December, and in heated greenhouses - during the winter months. If you organize the process correctly, you can sell planting material and chrysanthemum flowers all year round. This article will help you understand how much effort it will take to grow chrysanthemums in large quantities.

Many of us are accustomed to the fact that jam is exclusively fruit or berry. It's hard for us to imagine that it can be made even from ordinary green tomatoes. Moreover, it differs not only in originality, but also in a pleasant mild taste. Find out a few recipes for making this jam.

Can green tomato jam be delicious?

At first glance, green tomatoes lack the taste and smell required for a sweet treat. And even by ear, its name is rather unusual. But, having prepared this sweet miracle, you will realize that you were completely wrong. It is really tasty, beautiful and aromatic.

It should be cooked at least in order to diversify your diet and surprise your family and friends with a new interesting delicacy.

Did you know? Tomatoes contain choline, which lowers blood cholesterol levels and prevents fatty degeneration of the liver. In addition, tomatoes have a beneficial effect on blood hemoglobin and improve the body's defenses.

How to choose fruits for harvesting

For cooking, you should choose unripe green tomatoes without external damage. Experienced housewives advise, if possible, to choose plum varieties, although the rest are fine. Fruits should be fleshy, firm, not overripe, small to medium in size.

Green tomato jam: the easiest step-by-step recipe

The jam prepared according to this recipe turns out to be unusually tasty and aromatic. If you are confused by tomato seeds, you can remove them, but they give the jam a piquant appearance.

What you need in the kitchen: appliances and utensils

• gas or electric stove;
• enameled saucepan (from two liters);
• wooden spoon;
• cutting board;
• ladle;
• glass jar (0.5 liters);
• plastic (nylon) cover.

Required Ingredients

For a half-liter jar of the finished product you will need:

• green tomatoes - 500 gr;
• granulated sugar - 500 gr;
• water - 300 ml;
• citric acid - 1/3 teaspoon.

Step by step cooking process

Did you know? There are only 22 kcal in 100 grams of tomatoes, so they can be safely consumed by people on a diet. And the high content of serotonin in tomatoes will make you happier and more cheerful.

Other ways to make green tomato jam

In addition to the classic version of green tomato jam, there are recipes with the addition of fruits and spices. They will bring a new interesting flavor to this delicacy. Consider a few of these recipes.

With rum and cloves

Ingredients:

• small green tomatoes - 1 kg;
• granulated sugar - 1 kg;
• vinegar (9%) - 250 ml;
• cloves - 2 pcs;
• lemon - 1 pc;
• rum - 30 ml.

Cooking method:

With orange

Ingredients:

• large green tomatoes - 1 kg;
• granulated sugar - 200 gr;
• orange - 1 pc.

Cooking method:

With lemon

Ingredients:

• green tomatoes - 1.5 kg;
• granulated sugar - 600 gr;
• vanilla - 0.5 pod;
• juice of half a lemon;
• zest of one lemon.

Cooking method:

1. Cut well-washed tomatoes into slices, place in a saucepan and cover with granulated sugar.
2. After 8 - 12 hours of infusion, add finely chopped lemon zest and simmer over low heat for about ten minutes.
3. Leave the jam for six hours, then let it boil for 5-10 minutes with vanilla, then remove it. Leave on for another 12 hours.
4. Boil with lemon juice for 30 - 60 minutes and beat with a blender until smooth.
5. Bring to a boil again, pour into previously sterilized containers and roll up.

Important! Don't be confused, the zest is the thin top layer of the fruit, not the whole skin! It is convenient to cut the zest with a thin, sharp knife or vegetable peeler.

With alcohol

Ingredients:

• green tomatoes - 1 kg;
• sugar - 1 kg;
• water - 0.7 l;
• lemon juice - 20 ml;
• alcohol - 40 ml;
• zest of one lemon.

Cooking method:

1. Cut well-washed green fruits into slices, place in a saucepan and add alcohol.
2. Mix everything and leave covered for 12 hours.
3. Boil water, pour sugar into it, add lemon juice and finely chopped zest.
4. Pour this syrup over the fruits and cook until thickened.
5. Pour the hot product into pre-sterilized containers and roll up.

Features and rules for storing blanks

The rolled up jam is stored in a cool and dry place, such as a pantry. Ideally, the temperature there should be no higher than 20 - 22 degrees Celsius, however, a properly cooked product will normally tolerate higher temperatures. The shelf life of boiled green tomatoes is one year.

Many people use it after this period, but it is better not to do this. Jam under a plastic lid is stored exclusively in a refrigerator and no longer than three months.

Vegetables

Description

Ingredients

Steps

To create an unusual vegetable dessert, prepare all the ingredients indicated for the recipe. We immediately rinse vegetables and citrus fruits thoroughly and dry them with a towel.



Cut dry and clean green tomatoes into small slices, while removing all the stalks.



Cut the orange and lemon into small pieces and take out all the seeds from them, which we do not discard in the future, but place them in a small bag or wrap them in a medical bandage, tying them with a long thread. Put the prepared fruits in a blender bowl and add fifty grams of boiled water to them. Next, beat the contents of the blender. Also prepare the ginger root by grating it on a fine grater.



Pour the resulting liquid citrus mass into a saucepan and place prepared chopped tomato slices in it. Mix everything thoroughly and cook the tomato mass before the start of the boiling process. After that, we boil the liquid for ten minutes..



During this time, the tomato slices have already been thoroughly saturated with the citrus mass. Now add granulated sugar and grated ginger root to the contents of the pan. Then we take the prepared bag or bandage with citrus seeds and tie its thread to the handle of the pan, and put the bag itself in the tomato mixture. Next, mix the fragrant mass thoroughly and leave it to cook for forty minutes, while periodically stirring the mixture.



After the specified time, the tomato mixture has thickened significantly, which means it's time to get the precious bag of seeds out of it by pulling it by the thread. Next, we evenly spread the resulting vegetable delicacy in necessarily sterilized jars and roll them up with processed lids. Then we wrap them in a blanket until the delicious dessert cools down completely. Green fruit tomato jam with ginger and orange ready.



Bon Appetit!

With the onset of autumn, many green tomatoes remain in the gardens, which did not have time to ripen and fill. It turns out that even unripe vegetables can be used. For example, cooking green tomato jam is delicious and unusual. Plus, it's a great way to surprise guests.

How to prepare raw materials

From childhood, many of us are told that eating green unripe fruits is harmful. Indeed, tomatoes that do not have time to pick up the required red or orange color and juiciness often cause discomfort. This is due to the presence of solanine, a special substance that can cause indigestion. On the other hand, it is enough to soak the tomatoes in salt water, and the harmful component is completely removed. This is an important condition for the preparation of low-calorie and unusual dishes from green tomatoes. Agree that every housewife needs to know this.

Classic version

Want to taste the jam from the recipe (how to cook) in front of you. Different varieties of tomatoes are suitable, but experienced housewives advise to select plum fruits, the structure of which is the most dense.

Put the prepared raw materials (washed, soaked in a solution of salt) in a deep bowl and pour over the syrup made from water and sugar. Leave it on for 24 hours. Then drain the liquid into a separate container, heat until it boils, and pour the tomatoes again. After 24 hours of infusion, the procedure is repeated, but the mixture does not need to be kept any longer.

Tomatoes are cooked slowly until the syrup reaches the desired thickness.

You will need: 1.5 kg of green tomatoes (this recipe involves the use of small fruits), 1.2 kg of sugar, 280 ml of water.

Recipe with citric acid and vanilla

For 800 g of tomatoes, 750-800 g of sugar, 240 ml of water, 1 teaspoon (without a slide) of vanillin and citric acid are needed. We advise you to choose small fruits. Before cooking green tomato jam in this way, the tomatoes are cut and the seeds are removed. It is necessary to boil the fruits three times in water. After each time, the liquid is changed: hot is poured and cold is poured.

The syrup is made using sugar and water. Cooked tomatoes are crushed with a blender, the skin is removed through a sieve. The finished puree is added to the syrup, boiled until a product of the desired density is obtained. Before removing the dishes from the heat, you need to add acid and vanillin, boil for a few more minutes. The product is ready to be sealed.

Tomato jam with nuts

The taste of the finished dish changes significantly if you use additional ingredients with a rich taste and aroma. Make the green tomato jam. The recipes are varied. The aroma and taste will be unusual depending on the ingredients present.

Preparing tomatoes. Wash fruits with a diameter of 3.5-4 cm, remove the stalks and cover with 2% baking soda solution for 3.5-4 hours.

Preparing nuts. The peeled kernels are poured with a soda solution for 15-20 minutes, washed and the husks are removed. Use halves or quarters.

Cooking. If you want to cook green tomato jam with the addition of nuts, prepare sugar syrup and pour it over the main ingredients put in a cooking container. After 4.5-5 hours, place the mixture on the stove and cook for 12-15 minutes. Remove the dishes from the heat, after 4-5 hours of infusion, repeat the procedure. You need to pour the finished jam into jars after it has completely cooled down.

There is another very similar recipe. The green jam of which follows a similar scheme differs from the previous version in that the tomatoes peeled from seeds are stuffed with chopped nuts. All other steps are performed in the same sequence.

Vitamin recipe with orange

Prepare 1 kg of green tomatoes of any size, a glass of sugar and 1 juicy, thoroughly wash, cut, put in a cooking bowl. Then cover with sugar and put on low heat for cooking.

It's time to prepare the orange. Remove the zest, add to the jam, simmer for five minutes. Squeeze and pour in the juice. After another 5-6 minutes of boiling, the product is ready, it can be poured into jars, followed by sealing.

Amazing Green Tomato Jam with Raspberry Flavor

This recipe is so simple that even an inexperienced housewife can easily handle it. Green tomatoes are used (120 g bag) and 600 g of sugar. My fruits, cut into pieces and grind with a blender into porridge. For cooking, you need 3 cups of thick tomato puree.

Pour the tomato paste into a saucepan with a thick bottom, add sugar. Cooking takes 10 minutes. The fire is weak. Pour in the jelly and boil for another 20-25 minutes. The mixture must be constantly stirred: the gelatin must dissolve and not settle to the bottom. The product can be laid out in banks.

Aromatic jam with spices and rum

For 1 kg of green tomatoes, take 1 kg of sugar, 1 lemon, 35 ml of rum, clove inflorescences (2 pieces), a glass of vinegar (9%). Wash the tomatoes in advance and cut into medium-sized pieces.

Boil the syrup from half the sugar and a glass of water, pour in the vinegar and add the tomatoes in small portions. Cooking lasts 6-7 minutes, infusion - 10-12 hours.

The saturated syrup is drained, cloves and lemon (sliced), the rest of the sugar are added and boiled. Pour tomatoes into the prepared mixture and cook until tender. After the green tomato jam has cooled, add the rum and place in a bowl for later storage in the pantry or cellar.

Kuban recipe

The addition of various ingredients is due to the fact that unripe tomatoes themselves do not have a pronounced taste. Lemon or orange, vanillin, spices and nuts - you get a very tasty and unusual jam from green tomatoes. The recipes detail how to prepare the main and additional ingredients to make your dessert great!

Prepare 1 kg of tomatoes and sugar, 1 juicy lemon with a thin skin (you only need zest and juice), 50 ml of vodka. The main raw materials are washed, cut, put into a saucepan and alcohol is added. Cover and leave for 11-12 hours.

Boil 600 ml of water, add sugar, juice and finely chopped zest. Tomatoes are placed in the resulting syrup and boiled until thick. The jam is poured into jars hot, closed with lids.

Green tomato jam is a real exotic, and it is not cooked very often. It's a pity! The jam has a peculiar taste and a very beautiful color. Of course, you have to tinker with it, but the result is worth it.

I made green tomato jam according to 2 recipes. For the first - classic, only fully formed green tomatoes are suitable. Small and dark green fruits will add bitterness and spoil the canned food.

First, it is imperative to remove the seeds and, preferably, the juice. It also tastes slightly bitter. Therefore, the slices are blanched, at the same time slightly softening them. To improve the taste, vanilla sugar and citric acid are added, which can be easily replaced with lemon juice and zest. Unusual but delicious! Food lovers will appreciate it!

Green tomato jam, classic

Ingredients

• Peeled green tomatoes 1 kg
• Granulated sugar 1.25 kg
• Vanilla sugar 1 sachet
• Citric acid 2 g
• Water 300 ml

How to make green tomato jam - classic

1. Prepare all required ingredients. The recipe specifies the weight of the seedless tomatoes.
2. 
   Wash the tomatoes, cut in half, remove the seeds and cut into wedges. Dip the prepared tomatoes in boiling water for 2 minutes, put in a colander. Pour over with warm water and let it drain.
3. 
   Boil water in a non-oxidizing cooking container, add sugar and simmer the syrup for 3-4 minutes.
4. 
   Dip the tomato slices into the syrup and mix well.
5. 
   Remove the dishes from heat and leave to soak for 8-10 hours.
6. 
   After standing, put the container on fire and quickly bring to a boil, and then boil for 40 minutes (the boiling point of the syrup should be 104.5-105 ° C). At the end of cooking, add citric acid and vanilla sugar.
7. 
   Prepare hot preserves in sterilized jars, cover with boiled canning lids and sterilize in boiling water: 0.5 l capacity - 15 minutes, 1 l capacity - 20 minutes, and then hermetically sealed.

Green tomato jam with chokeberry

Green tomato jam, which tastes like cherry, is usually cooked with small green tomatoes, and the tomatoes must be completely green. Brown ones are not suitable, as they give the tomato flavor to the jam. Cherry leaves are best taken dried, collected during the flowering period, when they are most fragrant. Fresh are also suitable, but during the ripening period of rowan berries it is not so easy to find them in good condition. During the cooking process, tomato slices do not boil over and acquire a ruby ​​color, and in taste and consistency are similar to delicate candied fruits.

Ingredients

• Green tomatoes 1 kg
• Rowan black-fruited 1 kg
• Granulated sugar 1.2 kg
• Dry cherry leaves 20 pcs.
• 1.5 cups water

Preparation time 15 minutes
Cooking time 8 hours 50 minutes (standing - 8 hours, cooking - 50 minutes)
Output - 1.5 L

Preparation

1. 
   Prepare all required ingredients.
2. 
   Pour boiling water over the cherry leaves, boil for 5 minutes, cover and leave to cool completely.
3. 
   Remove the rowan berries from the shields, put in a colander, wash thoroughly in running water and let it drain.
4. 
   Dip the berries in boiling water and blanch for 5 minutes, then place on a sieve.
5. 
   Wash the tomatoes, cut out the junction with the stalk and cut into thin slices.
6. 
   Measure out 1 glass of cherry infusion (without leaves), add sugar, bring to a boil while stirring and boil for 3 minutes.
7. 
   Put prepared berries and tomato slices into the syrup.
8. 
   Mix everything and boil for 5 minutes.
9. 
   Remove the container with tomatoes and mountain ash from the stove and leave to infuse for 8 hours. Stir the mass periodically.
10. 
    Cook the jam for 30 minutes. In the finished jam, tomato slices and rowan berries are evenly distributed throughout the entire volume.
11. 
    Put the hot jam in sterilized jars and seal with boiled lids for preserving. Turn the jars upside down and leave in this position until they cool completely.