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Green tomato jam


Ingredients for making green tomato jam

  1. Tomatoes green 1 kilogram
  2. Sugar 1 kilogram 200 grams
  3. Distilled pure water 1 liter
  4. Citric acid to taste
  • Main Ingredients Tomato
  • Serving 3 servings
  • World Cuisine

Inventory:

Deep pan - 2 pieces, Plate, Knife, Cutting board, Deep bowl - 2 pieces, Teaspoon, Colander, Plastic wrap, Kettle, Kitchen wooden spatula, Jar, sterilized half liter - about 3 - 4 pieces, Lid for preservation sterilized - about 3-4 pieces, Tongs for preservation, Key for preservation, Woolen blanket, Bowl or vase for jam

Making green tomato jam:

Step 1: prepare the ingredients.

Place a deep pan of ordinary running water on the stove and bring to a boil. Sort the green tomatoes and remove the damaged, rotted fruit. Then rinse them under running water and place them in a deep bowl. Let the tomato dry. Then cut off the places on the tomato where the stalk was attached, cut in half and remove the seeds with a teaspoon. Lay on a cutting board and alternately with a knife, cut into small cubes with an approximate size 1 per 1 centimeter.

Step 2: pour the tomatoes.

Put the tomatoes back in a deep pan, pour boiling water from the second pan. Put the pot of tomatoes on the stove, turned on a strong level, bring the water to a boil again and boil the chopped tomatoes for 10 minutes, periodically mixing them with a wooden spatula. Then drain the water and again fill the tomatoes with cold running water, put on the stove, bring to a boil and simmer 10 minutes. This whole process is needed in order to leave the bitterness.

Step 3: infuse the tomatoes.

Discard boiled tomatoes in a colander, let drain water, put in a deep aluminum bowl and cover with sugar. Cover the bowl with plastic wrap. Leave the tomatoes in sugar on 1 - 2 hours. While they settle again, boil in the kettle the right amount of clean distilled water. After the time you need, pour the tomatoes in boiled clean water and cook over low heat. 10 minutes. Then set the bowl aside and let the tomatoes brew for 1 day under plastic wrap.

Step 4: boil the syrup and cook the jam.

The next day, carefully drain the syrup in which the tomatoes were cooked in a deep pan, and leave the tomatoes in an aluminum bowl. Put the pan with syrup on the stove, turned on a strong level, bring to a boil and screw the stove. Boil syrup 15 to 20 minutes then fill them with green tomatoes.

Step 5: preserve the green tomato jam.

Place a bowl of tomatoes on a stove and simmer them along with syrup 15 minutesby constantly mixing them with a kitchen wooden spatula to prevent burning to the bottom of the bowl. Per 2 - 3 minutes Pour citric acid to taste until cooked, mix thoroughly. Pour the hot jam into the sterilized jars with a ladle, cover with sterilized metal lids, which are placed on the jars with preservation forceps and cover the jam with the preservation key. Turn the finished jars upside down and set to cool under a woolen blanket for 2 to 3 days. When you wrap the jars, remember that there should not be any gaps between the blanket and the container, the jam should cool slowly without sudden changes in temperature. Put ready-made jars of jam in a dark, dry, cool place, for example, in a cellar, basement or closet.

Step 6: serve green tomato jam.

Green tomato jam is served cold or at room temperature. It is poured into bowls or placed on a table in deep vases, and small spoons are placed nearby and saucers are placed in order to conveniently pour jam and relish it with freshly brewed tea of ​​any sort. Green tomato jam goes well with sweet crackers, waffles, pancakes, freshly baked buns, cookies, and even with a regular piece of bread. Tasty, not expensive and very useful! Enjoy your meal!

Recipe Tips:

- - Do not digest jam and syrup, from this, tomatoes can change colors from green to burgundy or even brown.

- - Instead of citric acid, you can use concentrated lemon juice, which can be purchased at any supermarket or freshly squeezed juice from lemons.

- - Cutting tomatoes is not important, you can chop them, as it will be convenient for you.

- - Very often, cinnamon and ground cloves are added to this type of jam.

- - If you want the tomato fruits in the jam to remain intact, remove the stalk, make a few cuts in the tomato and pull out the seeds with a regular pin. Then process the tomatoes and cook the jam, as it is written in the recipe.

- - Remember that all the equipment with which you will work during the preservation of jam must be thoroughly washed with detergents or soda, then treated with boiling water or sterilized. - Sterilize lids and cans in many ways. In order to learn more about this. You can follow this link