Since childhood, everyone said that the misappropriate fruits to eat should not be, and this is a fact. But after proper processing, they will bring the body alone only. With great demand recently enjoys the preparation of jam based on green tomatoes. Let's consider truly delicious recipes!

Subtleties of cooking jam

1. If you decide to start cooking, pick up the raw materials taking into account all the subtleties and spend it preliminary training. For the preparation of treats, dense, fleshy fruits that do not accumulate a lot of juice are suitable. If there are pitched or cracked places, such tomatoes are rejected. The trimming of these seats will not save from the penetration of pathogenic microorganisms under the peel of fruits.
2. In unreleased tomatoes there are Solan, which in large quantities damages human health. Solan is also in ripe fruits, but in small volume. Therefore, before cooking jam, it is necessary to get rid of it. There are several ways to eliminate poison.
3. You can pour tomatoes with filtered purified water and leave for 3-5 hours. During this period, Solanin will refill. As an alternative, the second method is used: green specimens are soaked for 1 hour in salty water. All methods are effective, you need to repel only from the amount of free time. Next, the tomatoes are dried on towels and discount.
4. Before you start cooking treats, it is necessary to cut the area where the fruit is located, as well as remove all the dots and black spots. The variant of cutting depends on personal preferences and the recipe itself. Typically, tomatoes are chopped by a cube, "orange" slices.

Green tomato jam - Classic

• purified water - 340-360 ml.
• tomatoes misunderstood - 1.1 kg.
• sugar sand - 1.5 kg.

1. Prepare all the necessary products on the recipe and dishes for cooking treats. Pour water into a small saucepan, wait for the start of the roar. Slowly sprinkle sugar sand, simultaneously stirrely.
2. Switch the slab to the minimum power, continue toming the syrup to dissolve the grains. When the consistency is reached, turn off the burner.
3. Start the preparation of tomatoes. This includes trimming, flushing, drying. If the tomatoes are small diameter, they turn into 4 parts. All other must be approximately equal in size. Patch them with slices or cubes.
4. After soaking in saline solution or ordinary water, the tomatoes must be placed in a cooking pan and pour freshly prepared syrup. Cover the container with several layers of gauze, expect 18-20 hours.
5. When the specified period is suitable for an end, drain the resulting sweet mass and boil it separately in another scenery. The remaining tomatoes in the pan again pour this composition. Candle for another 16 hours, then start welding treats.
6. Install the refractory dishes on the stove, prepare on the smallest heat until the syrup and the transparency of the fruit themselves. To understand, ready delicacy or not, you need to drop a little sweet mass on a piece of paper. If it is not saturated completely, ready.

Tomato Jam with Lemon Acid

• water is 0.35 liters.
• sugar sand - 1.5 kg.
• green tomatoes - 1.25 kg.
• limony in powder - ¼ teaspoon

1. It is necessary to clarify that in the process of preserving the preservation, exceptionally purified filtered water is used. The plumbing is not suitable, a lot of chlorine accumulates in it.
2. So, after the preparation of tomatoes and their soaking in water to eliminate Solanin, it is necessary to dry tomatoes and chop. Prepare a saucepan for cooking.
3. Fold in her prepared raw materials, enter so much water so that it covers the components. If necessary, the amount of liquid increases slightly.
4. Send a refractory container to the burner and wait for drilling. When it is reached, set the minimum power of the plate and check the time. After 10-12 minutes, the fire turns off.
5. Drain the liquid obtained from the cooking of tomatoes, it does not need. Patch sugar sand to pieces of tomatoes, gently mix and boil on medium heat for about 15-20 minutes.
6. When the time reserved at cooking treats will expire, remove the dishes from the plate and leave a treat for 3 hours. Tomatoes absorb syrup, will become dense and not break.
7. Then you cook a quarter or a third of the hour again, leave for a couple of hours. Next, the next stage of cooking is the third one. At this step, they snatch citric acid and stir the treat.
8. At the exit you will get a nasty jam with a yellow tide. Enough hot enough to roll it on banks, turn over and leave for a day. Then the delicacy moves to the cold.

Tomato jam with carnation and rum

• rum - 40 gr.
• vinegar (6-9%) - 0.25 liters.
• small tomatoes - 1.1 kg.
• sugar sand - 1.1 kg.
• carnation boutons - 2 pcs.
• lemon - 1 pc.

1. As in all previous cases, tomatoes must first prepare for further actions. For this purpose, they are soaked in salt solution or conventional filtered water. Further fruits are chopped by slices or arbitrarily.
2. Be proceed to the cooking syrup from half of the volume of sugar sand and 0.5 liters. water. When the granules dissolve completely, enter the entire acetic solution by the recipe.
3. Place the sliced \u200b\u200btomatoes in the sweet mass, check for 6 minutes and turn off the burner. Leave the ingredients to insist for 10-12 hours.
4. After this period, drain the syrup, pour to tomato to the remains of sugar sand. Reduce again, during this time, do the preparation of lemon. It must be washed and chopped with cubes.
5. When Syrup rolls and boil on 5 minutes, put tomatoes and pieces of citrus to him. Add the carnation in the buds, mix and continue tomorrow at low power.
6. When the treats will be merged with syrup, turn off the burner. Rom is added after hollow cooling. Pour the containers, store in the refrigerator.

Tomato Jam with Nuts

• sugar sand - 1.3 kg.
• drinking water - 370 ml.
• walnuts (cleaned) - 220 gr.
• green tomatoes - 1.1 kg.

1. Choose small tomatoes, it is convenient to cut them into their circles not too much thickness. The nuts need to be released from the shell, and the kernels separately do in a dry pan without oil for 5 minutes.
2. Next nuts are crushed to the state of crumbs convenient to you (blender, rod, etc.). Boil the thick syrup from the water in the amount of recipe and sugar sand, the granules should be completely dissolved.
3. Tomatoes mean nuts and lay out in refractory capacity. Top pour with syrup, cover with gauze or towel, leave for 20 hours at a temperature of equal room.
4. After the specified period, pour syrup, boil it, add again to tomatoes and roll over the banks. For uniform cooling, it is better to leave banks in the kitchen.

Considerable popularity among vegetables for conservation is occupied by green tomatoes. They are rolled over the winter in the form of jam, observing special technology to later enjoy the delicious snack. Consider popular and delicious recipes.

Video: Recipe jam from green tomato

The spicy sour-sweet jam from tomatoes came to us from Italy, where they know how to turn ordinary products into something wonderful. Jam from tomatoes is not at all ketchup as it would be possible to think. This is more - exquisite and magical.

Cooking prescriptions from tomatoes mass, but we will consider only two main, based on which you can create your recipe, to your liking.

For the preparation of jam from red tomatoes, ripe and fleshy tomatoes are needed.
For 1 kg of tomatoes we will need:

• Sugar - 500 gr;
• 1 lemon juice;
• Cinnamon stick;
• You can add basil, raisins, cumin and several drops of balsamic vinegar. But all the spices of your taste.

Clean the tomatoes from the peel. Make a sharp knife cruciform incision on tomatoes and fill them with boiling water. After a minute of boiling water, drain and lower the tomatoes in the ice water. The skin will come down by itself, without much effort.

Cut the purified tomato on the quarter and remove the seeds. For this, the fleshy varieties are needed so that the pulp is more.

Fold the pulp in a saucepan, pour sugar, lemon juice, cinnamon, mix and leave it for 1 hour. During this time, the acid will go away, and the tomatoes will be allowed.

Put a saucepan with tomatoes on the fire and cook the jam on slow heat for an hour. Jam from tomatoes is very thick, so it can easily burn. Keep track of this and do not stop stirring, especially at the end of the cooking.

Hang the jam into the jars and close the iron covers.

Tomato Jam tolerates the room temperature quite well, so you can store it in the kitchen cabinet.

Green tomato jam

Ingredients:

• green tomatoes - 1 kg;
• orange - 1 pc.;
• lemon - 1 pc.;
• sugar - 600-660 gr.;
• the purified ginger root is 2 cm.

In the fall, many subsidence faced the fact that the cold has come, and in the beds are full of green tomatoes. Already frosts hit, and tomatoes clearly do not have time to ripen. The question arises - what to do with green tomatoes? And the same as with red, that is, cook Jam.

Wash tomatoes and cut them into small pieces.

It is not necessary to remove seeds here. Cut only "ass" and damage if they are.

Fold the tomatoes in a saucepan and pour them with sugar. Mix and leave for a few hours so that the tomatoes let juice.

When the juice is enough, add a squeezed ginger to tomatoes and pieces of orange with lemon.

Put a saucepan on a weak fire, bring to a boil and boil for 20-30 minutes. After that, remove the saucepan from the fire, cover it with the lid and leave it to the full cooling of the jam.

Put the saucepan on the fire again and boil the jam in continuous stirring.

Readiness is determined by the fact that when stirring behind a spoon, a deep furrow remains and the bottom of the pan can be seen.

Jam made of green tomato stands as well as from red.

Another Asian Chile Jama Recipe from Tomatoes, watch the video:

Doring to tomato jams, I welded them in a row of 6 or 7 different. All of them, such as or were ripe tomatoes. And only one I was curious to do from the green, misappropriate. With all my love for tomatoes, I am just skeptical to green. But for the completeness of the spectrum of the jams, it is necessary to try this one! Breeding our tomatoes, you can disrupt and green.

1 kg of green (misappropriate) tomatoes
300 g Sahara
juice and zest 1 lemon
5-6 twigs Timyan
30 g Roma
couple pinch chinnings and nutmeg
package Pectin

All Jams are preparing the same, only with green tomatoes do not need to shoot the skin - what relief!
Tomatoes can be chopped in a blender. I just cut them finely enough.
From lemon to remove the zest and squeeze the juice.
Tomatoes with sugar and lemon juice tomorrow on a small fire (I did in a multicooker on a cargo) 30-35 minutes.
When the juice is given, put the twigs of thyme.
5 minutes before the end of the thyme extract, add rum and spices, and when after that boils - pectin.

I tried the jam hot and decided that this was finally real fatty :)))
Jame was characterized by a poisonous taste, because of which I didn't like green tomatoes (well, except fried, in the fried flavor disappears).
Yeah, I thought, I can't cook more this jam. I remembered that in one of the recipes I encountered the soda appeared - maybe, is it just quenching green-tomato poisonousness? But I did not want to experiment. I put the jam cool, then jumped into the fridge and forgot for a few days.
And when I decided to try after the refrigerator ... Focus Pokus!
An unpleasant taste disappeared as it did not happen.
Delicious turned out to be jam!
Not at all like any of the tomato red.
My husband who was heroically tried at my request Maaaaleni slice of green tomato from Jame, confidently said that this is a zucchini. "Well, you booked a zabachkovoy jam!" But no, not a zucchini ...

Still, I have to boil another variation of green! You can add more spices to it, it will endure. And 30 g of Roma, which was quite enough for red tomatoes, were lost here. Ginger, maybe? Rosemary? Fragrant peas (catch later, when will you give a fragrance)? And there is still a recipe for jam from green tomatoes with walnuts, I am also interesting too.

So the tomato season continues :)