How to make jam from green tomatoes. Lazy green tomato jam with lemon and mint

Just ten to fifteen years ago, tomato jam was considered a rarity. Very few housewives prepared it.

Ingredients:

• 1 kg. cream tomatoes
• 1 kg. Sahara
• 1 glass of water
• 100 gr. shelled walnuts

• So, to make jam you need to take cream tomatoes. Tomatoes of this variety are very fleshy and dense, with practically no liquid inside, and they do not have many seeds. Just what you need for tomato jam.
• Another very important condition, for jam you should use only unripe tomatoes, those that have just begun to turn pink or, in extreme cases, light brown. Otherwise, your jam risks boiling and turning into mush.

• First, the tomatoes should be washed thoroughly, changing the water two or three times.
• Then, with a thin sharp knife, the butts and the inside with seeds are cut out of the tomatoes. I would like to note that you should not try to remove all the insides, as is done in the recipe for stuffed tomatoes. Here we are just creating a small cavity intended for nuts. Also, do not remove the peel. Firstly, it prevents the tomatoes from boiling. Secondly, at the end of cooking, the peel becomes very soft, almost imperceptible, like a date.

• We pour a tablespoon of sugar into each of the peeled tomatoes, and then stuff it with peeled nuts. The last piece of nut should be large and tightly plug the hole.

• When all the tomatoes are stuffed, put them in enamel pan or a bowl, add the remaining sugar, cover with a lid and leave to release the juice for several hours.

• After 3-4 hours, either pour the released juice into another enamel container, or lay out the tomatoes, leaving the juice in the pan, depending on who you like. Then add a glass to the juice boiled water and put it on the stove. Bring the resulting syrup to a boil and simmer for 5 minutes.

• Pour the syrup over the tomatoes (or place the tomatoes in boiling syrup). In this case, the vegetables stuffed with nuts should be completely or almost completely covered with liquid.
• The next step is to place the pan on the stove and bring its contents to a boil. Let the tomatoes simmer for 10–15 minutes over low heat, then turn them off, cover the pan with a towel and leave to steep for 6 hours.

• After 5–6 hours, we begin the second stage of cooking. After the jam boils, reduce the heat and cook for about an hour, then turn it off and leave it under the towel again for 5-6 hours.
• The third and final stage of cooking is carried out after 5–6 hours. It also lasts about an hour. At this stage, caramelization of sugar actively occurs, causing the jam to thicken and acquire a dark amber color.

• Please note that the jam should not be disturbed during all stages of cooking. Otherwise, you risk crushing the tomatoes or squeezing out the nuts. One more detail: you should not cover the jam with a lid, as excess moisture must constantly evaporate from it.
• That's all, ours is delicious and very beautiful jam tomatoes and nuts are ready. Carefully place it in pre-prepared jars and seal with sterile lids. Turn the jars upside down, wrap them well and leave to cool. We store our jam in the dark cool place.

Bon appetit! Delicious and healthy recipes from Alena Khokhlova.

How long to prepare tomato jam?

To prepare tomato jamIt's been a day and a half. Total cooking of them - 1 hour 20 minutes.

How to make tomato jam

Ingredients
Ripe red tomatoes - 1 kilogram
Sugar - 1 kilogram
Water - 1 glass

How to cook tomato jam
Pour water into a saucepan, add sugar and put on fire. Bring to a boil, add whole washed tomatoes. Put on fire and cook for half an hour, stirring and skimming off the foam. Then put in a cool place for 12 hours.
Return the jam to the heat and cook, skimming off the foam, for half an hour. Then put it in a cool place again for 12 hours. Then return the jam to the heat and cook for another 20 minutes. Ready jam pour into hot sterilized jars.
Strong tomatoes are suitable for tomato jam.

How to make jam from green tomatoes and cherry tomatoes

Green tomato jam

How to make green tomato jam
Select strong, undamaged fruits for jam, wash, dry, cut into small slices and place in a saucepan. Remove the seeds and pour boiling water over the fleshy part.
Add sugar, cook the jam for 4 hours over low heat, cool, then cook for another 6 hours. Pour hot jam into jars and seal.

Before putting the jam into jars, you can grind it using a blender.

Cherry tomato jam

How to make cherry tomato jam
Wash the tomatoes, cut them with a cross, pour boiling water over them, and remove the skins. Cut the lemon into half rings. Mix tomatoes, sugar and lemon in a saucepan, put on fire, and after boiling, cook for 1 hour. Remove from heat, let stand for a day and return to the heat, cook for another 1 hour. Pour the jam into jars and store in a cool place. Serve cherry tomato jam with cheese or meat.

Green tomato jam has a refreshing taste and is classified as a snack preparation. Refers to Italian culinary recipes and is recommended to be served alongside fish dishes. The most delicious culinary delicacy with universal qualities and unique aroma can become your calling card.

Recipes for green tomato jam vary depending on the taste preferences of the cook. Ripe lemons recognized as universal flavoring agent for making green tomato jam. Lemon zest contains aromatic oils, and the pulp is rich in vitamin C. This combination is officially considered an effective preservative, which will prevent your preservative from fermenting.

Ingredients:

To prepare a basic batch of jam you will need:

• green tomatoes - up to 2 kilograms;
• lemon (pulp and zest) - 1-2 pieces;
• vanilla in pods - ½;
• fresh lemon juice - 2 cups.

The amount of sugar is calculated from the proportion 0.5x1. For every kilogram of unripe tomatoes there is half a kilogram of sugar. If the tomatoes are green without a brown tint, take 600 g of sugar per serving.

Green tomato jam. Step by step recipe

Considering recipes for green tomato jam for the winter, a standard option is offered universal method blanks.

1. Cover the tomato slices with sugar. Leave for 8 to 12 hours.
2. The tomatoes, which have released their juice, are placed on a low flame. Lemon zest is added. After boiling, 10 minutes are given for pasteurization.
3. Leave for up to 6 hours. Add vanilla pod.
4. After settling, bring to a boil (5-10 minutes). Leave for 12 hours.
5. Boil in lemon juice for an hour. Pour the mixture into containers and close.

Attention! The vanilla is removed after the first boil. IN original recipe Paprika is added for spiciness.

Unique in its own way aroma qualities delicious jam will decorate your shelf. The best remedy to dilute the standard menu will help diversify your festive table. It is suitable as an addition to sweet dishes. The mass ground into jam can be served fish dishes as a sauce. Tomatoes in lemon batter contain a lot of vitamin C. “I love to cook” wishes you delicious preparations! And be sure to try it

Vegetables

Description

Ingredients

Steps

To create an unusual vegetable dessert, we will prepare all the ingredients specified in the recipe. Immediately wash vegetables and citrus fruits thoroughly and dry them with a towel..



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



We cut the orange and lemon into small pieces and remove all the seeds from them, which we do not throw away later, but place them in a small bag or wrap them in a medical bandage, tying them with a long thread. Place the prepared fruits in a blender bowl and add fifty grams of boiled water to them. Next, beat the contents of the blender. We will also prepare the ginger root by grating it on a fine grater.



Pour the resulting liquid citrus mass into a saucepan and place the prepared chopped tomato slices. Mix everything thoroughly and cook the tomato mixture until it begins to boil. After this, 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 lower the bag itself into the tomato mixture. Next, mix the aromatic mass thoroughly and leave it to cook for forty minutes, stirring the mixture periodically.



After the specified time, the tomato mixture has thickened significantly, which means it’s time to take out the precious bag of seeds from it by pulling it by a thread. Next, spread the resulting vegetable delicacy evenly into sterilized jars and roll them with treated lids. Then wrap them in a blanket until they cool completely. delicious dessert. Green tomato jam with ginger and orange is ready.



Bon appetit!

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 is distinguished not only by originality, but also by pleasant mild taste. Find out several recipes for making this jam.

Can green tomato jam be tasty?

At first glance, green tomatoes do not have the taste or smell necessary for a sweet treat. And even by ear its name is quite unusual. But, having prepared this sweet miracle, you will realize that you were completely wrong. It is truly tasty, beautiful and aromatic.

It’s worth preparing if only to diversify your diet and surprise your family and friends with a new interesting delicacy.

Did you know? Tomatoes contain choline, which lowers cholesterol levels in the blood and prevents fatty liver degeneration. 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 It is advised to choose plum-shaped varieties whenever possible, although the rest are quite suitable. The fruits should be fleshy, firm, not overripe, small or medium in size.

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

Cooked according to this recipe The jam turns out incredibly tasty and aromatic. If the tomato seeds bother you, 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;
• enamel pan (from two liters);
• wooden spoon;
• cutting board;
• ladle;
• glass jar (0.5 liter);
• plastic (nylon) cover.

Required Ingredients

For a half liter jar 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? 100 grams of tomatoes contain only 22 kcal, so they can be safely consumed by people on a diet. A high content serotonin in tomatoes will make you happier and more cheerful.

Other ways to make green tomato jam

Besides classic version green tomato jam, there are recipes with the addition of fruits and spices. They will add a new interesting flavor note to this delicacy. Let's look at 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 piece;
• rum - 30 ml.

Cooking method:

With orange

Ingredients:

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

Method of preparation:

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 simmer for 5 - 10 minutes with vanilla, then remove it. Leave for another 12 hours.
4. Boil with lemon juice 30 – 60 minutes and blend with a blender until smooth.
5. Bring to a boil again, pour into pre-sterilized containers and roll up.

Important! Don't be confused, the zest is the thin top layer of the fruit, not the entire 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, add sugar, 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 workpieces

Rolled jam is stored in a dry and cool place, for example, in a pantry. Ideally, the temperature there should not be higher than 20 - 22 degrees Celsius, but a properly cooked product will normally tolerate more than that. high temperature. 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 the refrigerator and for no longer than three months.

Since childhood, everyone has been told that unripe fruits should not be eaten, and this is a fact. But after correct 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!

Subtleties of making jam

1. If you decide to start cooking, select the raw materials, taking into account all the subtleties and carry out preliminary preparation. Dense, fleshy fruits that do not accumulate a lot of juice are suitable for preparing treats. If there are spoiled or cracked areas, such tomatoes are rejected. Trimming rotten areas will not prevent pathogenic microorganisms from penetrating under the skin of the fruit.
2. Unripe tomatoes contain solanine, which large quantities harms human health. Solanine is also found in ripe fruits, but in a small volume. Therefore, before making jam, you need to get rid of it. There are several ways to eliminate “poison”.
3. You can pour filtered purified water over the tomatoes and leave for 3-5 hours. During this period, solanine will be washed away. As an alternative, use the second method: green specimens are soaked for 1 hour in salt water. All methods are effective, you only need to rely on the amount of free time. Next, the tomatoes are dried on towels and chopped.
4. Before you start cooking the treat, you need to cut out the area where the stalk is located, and also remove all the dots and black spots. The cutting option depends on personal preference and the recipe itself. Usually tomatoes are chopped into cubes and “orange” slices.

Green tomato jam – a classic

• purified water - 340-360 ml.
• unripe tomatoes - 1.1 kg.
• granulated sugar - 1.5 kg.

1. Get everything ready necessary products according to the recipe and utensils for cooking the treat. Pour water into a small saucepan and wait until it starts to boil. Slowly add granulated sugar while stirring.
2. Switch the stove to minimum power and continue simmering the syrup until the grains dissolve. When the consistency is reached, turn off the burner.
3. Start preparing the tomatoes. This includes trimming, washing, drying. If the tomatoes are small in diameter, they are chopped into 4 parts. All others should be approximately equal in size. Chop them into slices or cubes.
4. After soaking in saline solution or ordinary water The tomatoes must be placed in a cooking pot and poured with freshly prepared syrup. Cover the container with several layers of gauze and wait 18-20 hours.
5. When the specified period comes to an end, drain the resulting sweet mass and boil it separately in another saucepan. Pour this mixture over the remaining tomatoes in the pan. Allow another 16 hours, then start boiling the treat.
6. Place a fireproof dish on the stove and cook over low heat until the syrup thickens and the fruits themselves become transparent. To understand whether the treat is ready or not, you need to drop a little sweet mass onto a piece of paper. If it's not completely soaked, it's done.

Tomato jam with citric acid

• water - 0.35 l.
• granulated sugar - 1.5 kg.
• green tomatoes - 1.25 kg.
• lemon powder - ¼ teaspoon

1. It’s worth clarifying right away that in the process of preparing preserves, only purified filtered water is used. Tap water is not suitable; a lot of chlorine accumulates in it.
2. So, after preparing the tomatoes and soaking them in water to eliminate solanine, you need to dry the tomatoes and chop them. Prepare a cooking pot.
3. Place the prepared raw materials in it, add enough water to cover the ingredients. If necessary, the amount of liquid is slightly increased.
4. Place the refractory container on the burner and wait until it boils. When this is achieved, set the minimum power of the stove and note the time. After 10-12 minutes the fire turns off.
5. Drain the liquid obtained from cooking the tomatoes; it will not be needed. Add granulated sugar to the tomato pieces, mix gently and simmer over medium heat for about another 15-20 minutes.
6. When the time allotted for cooking the treat has expired, remove the dishes from the stove and leave the treat for 3 hours. The tomatoes will absorb the syrup, become dense and not fall apart.
7. Then cook them again for a quarter or a third of an hour, leave to cook for a couple of hours. Next comes the next stage of cooking - the third. At this step we add citric acid and stir the treat.
8. At the end you will get a thick jam with a yellow tint. It is enough to roll it hot into jars, turn it over and leave it for a day. Then the treat is moved to the cold.

Tomato jam with cloves and rum

• rum - 40 gr.
• vinegar (6-9%) - 0.25 l.
• small tomatoes - 1.1 kg.
• granulated sugar - 1.1 kg.
• clove buds - 2 pcs.
• lemon - 1 pc.

1. As in all previous cases, the tomatoes must first be prepared for further actions. For this purpose, they are soaked in saline solution or ordinary filtered water. Next, the fruits for treats are chopped into slices or randomly.
2. Start cooking syrup using half the volume. granulated sugar and 0.5 l. water. When the granules are completely dissolved, add all vinegar solution according to the recipe.
3. Place chopped tomatoes into the sweet mixture, set aside for 6 minutes and turn off the burner. Leave the ingredients to infuse for 10-12 hours.
4. After this period, drain the syrup and add the remaining granulated sugar to the tomatoes. Boil again, during this time prepare the lemon. It must be washed and cut into cubes with the peel.
5. When the syrup boils and boils for 5 minutes, add tomatoes and citrus pieces to it. Add cloves in buds, stir and continue simmering on low power.
6. When the treat is melting into the syrup, turn off the burner. Rum is added after cooling completely. Pack into containers and store in the refrigerator.

Tomato jam with nuts

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

1. Choose small tomatoes; it is convenient to cut them into slices that are not too thick. The nuts must be removed from the shell, and the kernels must be fried separately in a dry frying pan without oil for 5 minutes.
2. Next, the nuts are crushed to crumbs using a method convenient for you (blender, rolling pin, etc.). Boil thick syrup from water in the amount according to the recipe and granulated sugar, the granules should dissolve completely.
3. Stuff the tomatoes with nuts and place in a fireproof container. Pour syrup on top, cover with gauze or a towel, leave for 20 hours at room temperature.
4. After the specified period, pour out the syrup, boil it, add it to the tomatoes again and roll it into jars. For even cooling, it is better to leave the jars in the kitchen.

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 they can be enjoyed later delicious snack. Consider popular and delicious recipes.

Video: recipe for green tomato jam