Today, tomatoes are loved and recognized by all cuisines of the world. In which dishes only it is not used, as soon as it is not harvested. This marinades, and pickles, tomatoes, kvass and vyalyat. But not everybody tasted the jam of these wonderful fruits.
Cherry tomato jam
Ingredients:
- cherry tomatoes - 1 kg
- sugar - 450 g
- lemon - 1 pc.
- gelatin - 15 g
- Badian - 1 star
Divide the lemon in half, cut one half into half rings with a thickness of 5 mm, with the second remove the zest (grated) and squeeze the juice.
In the cooking utensils, place the tomatoes with spices and lemon, top with sugar. Boil the mixture over low heat, stirring occasionally for an hour. Leave the jam for a day, covered with a lid.
When the tomatoes give up the juice, add lemon juice and boil. After the jam boils, reduce the heat and boil for an hour, add the gelatin. Soak the gelatin in cold water for an hour, then dissolve over low heat.
If you like spicy jam, you can do without gelatin. Tomato jam is ready. Spread it over sterilized jars and roll it up.
Did you know? In the eighth century, the Aztec tribes discovered tomatoes. They began to cultivate the plant, calling it "big berry". In European countries, culture fell in the middle of the 16th century.
How to make red tomato jam
Ingredients:
- Tomatoes - 1 kg
- Pectin - 40 g
- Sugar - 1 kg
- Lemon juice - 50 ml
- Basil (fresh chopped or dry) - 4 tbsp. l
Put the dishes on the fire, bring the contents to a boil, then simmer for ten minutes. Mash the mass in puree and add finely chopped basil and lemon juice.
Mix the pectin with sugar (250 g) in another dish, stirring the mixture in the cooking pot, add the pectin mixture. After the mashed pectin boils, add the rest of the sugar. Boil a few more minutes and turn off the heat, remove the foam. Jam spread on banks and roll up the lids.
Important! Provided there is a large amount of canning, the jam must be pasteurized to keep it longer.
Cooking Tomato Jam from Green Tomatoes
Perhaps the recipe for jam from green tomatoes may seem absurd, but it is also delicious and fragrant.
Ingredients:
- Green tomatoes - 1.5 kg
- Sugar - 1.3 kg
- Water - 200 ml
- Citric acid - 2 g
Tomatoes cut into small slices, put in a saucepan. In a separate bowl, boil syrup out of water and sugar. Fill the tomatoes with syrup, add citric acid and boil over low heat.
As soon as it boils, turn it off and let it cool. Then repeat the procedure twice. The tomatoes will be soft and the syrup will thicken. Cool the jam, put it in clean jars and roll it up.
Interesting! In Spain, every year in the summer in the city of Bunol they spend a holiday in honor of tomatoes. Visitors from different countries and guests of the country arrange a battle with these fruits.
Yellow Tomato Jam Recipe
Jam is prepared not only from red and green, but also from yellow tomatoes, try this recipe.
Ingredients:
- tomatoes - 500 g
- orange - 1 pc.
- plain sugar - 300 g
- gelling sugar - 200 g
- water - 150 ml
Remove from heat and allow to cool completely. Repeat the procedure. Then add the gelling sugar, bring to a boil and cook for another five minutes. Transfer to the banks and roll up.
Attention! Do not forget to sterilize both jars and lids, otherwise the jam will “play up”, and the top layer will be covered with mold.
How to cook tomato jam with orange and lemon
Tomato jam according to the following recipe will surprise you with a pleasant citrus note.
Ingredients:
- Tomatoes - 1 kg
- Orange - 1 pc.
- Half a lemon
- Ground ginger - 0.5 tsp.
- Cinnamon - 0.5 tsp.
- Sugar - 800 g
- Water - 100 ml
In another bowl, mix sugar, cinnamon, ginger and water, stirring slowly, bring to a boil. Pour the prepared syrup into the tomatoes. Cook for an hour on low heat, stirring occasionally. Cooking time depends on the desired thickness of the product. Put the finished jam in jars and close the lids.
If we put aside prejudices about tomato jam, you can significantly replenish stocks for the winter with the help of these unusual recipes.
