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Green tomato jam. Two varieties of green tomato marmalade. Video: recipe for green tomato jam

Autumn...
The other day I saw green tomatoes at the market and bought a kilogram. And all why, because I came across an interesting recipe for green tomato jam, even two recipes.)
I did both, to try. Perhaps, it is worth stopping by, buying a couple more kilograms, the result was painfully pleasing.

Marmalade made from green tomatoes and lemons.
Green tomato and lemon marmalade

1 lemon
1 kg green tomatoes
3 cups of sugar (700 ml), how many are in grams - I won't say, I measured it in cups.
2 tablespoons lemon juice
1/4 cup water
a pinch of salt

Wash the lemon well with hot water and baking soda if you are unlucky enough to have a bio lemon. I was not lucky.)
Cut into semicircles, remove seeds, and cook in a little water. Bring to a boil and drain.

Cut them in semicircles in the same way as lemons.
Put water, sugar and lemon juice in a bowl for making jam, bring to a boil to dissolve the sugar, add lemons and tomatoes to the syrup.
Simmer over low heat until the syrup thickens and the lemon and tomato slices become transparent, 20 to 30 minutes.
In fact, the tomatoes gave a lot of juice, and the syrup had to be boiled longer.
Keep refrigerated.

Very, very tasty!)

Feet from here:
http://www.nytimes.com/2007/08/22/dining/227arex.html?_r=3

2. Green tomato marmalade with ginger.

zest with 1 lemon
1 kg green tomatoes
700 g sugar
2 tablespoons lemon juice
a piece of fresh ginger, see 3 or 1 teaspoon ground ginger
or 100 g of candied ginger.

Cut the tomatoes crosswise, pour boiling water over them for a few minutes, then peel them.
Chop them finely and cook under the lid in a little water (about 100 ml, but you need to adjust the amount depending on the juiciness of the tomatoes) along with ginger until soft.
Then add zest and sugar and cook until thickened.
Then take out the ginger. (If using ground ginger or candied ginger, add it later, along with sugar). Put in sterilized jars and close the lid.

Take as a basis the recipe from the book Lia Virkus ja Pille Enden "Tomatiraamat".

I was a little distracted by the telephone conversation and almost missed the jam. It did not have time to burn, but it managed to caramelize, so the color turned out to be not green, but caramel brown. Also very tasty!) But don't yawn! The marmalade should turn out to be the same green as in the previous recipe.

Cooked with fresh ginger and zest, but according to the results of these two recipes, it would be worth combining them and cooking with lemon and ginger together. And more ginger.)

For round in

I looked at this confiture for a year for sure, but I could not manage to buy these very green tomatoes, but they came across to me quite by accident on the market!
Preparing quickly and easily, the color is not green. of course, but very beautiful .. gold interspersed with vanilla seeds ... but the taste is something very original))) these are not boiled tomatoes with sugar, but a completely independent and very mysterious product)
I highly recommend it!

from this amount I got 2 jars of 200 ml

Ingredients:
1.2 kg green tomatoes
white sugar (1/2 of the weight of peeled tomatoes)
1 vanilla pod
2-3 cm ginger root
juice of 1 lemon

Method:
1. Peel and seed the tomatoes, cut into small pieces. If you want to see pieces in the finished jam, then cut into beautiful and even pieces)
2. Weigh the peeled tomatoes and determine the amount of sugar, add it to the tomatoes.
3. Grate the ginger on a fine grater so that the fibers separate and only the pulp is removed.
4. Add vanilla seeds and the pod itself, ginger and lemon juice to the tomatoes. Bring to a boil and cook over low heat until reaching the thickness you need (I got about 2 hours)
5. Punch with a blender and arrange in clean jars, close with lids. (Banks must be washed and allowed to dry in the oven at 100-110 C).

From childhood, everyone was told that unripe fruits should not be eaten, and this is a fact. But after proper 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 take a look at some truly delicious recipes!

The subtleties of making jam

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 cooking. If there are spoiled or cracked spots, these tomatoes are discarded. Trimming rotten places will not prevent pathogenic microorganisms from penetrating under the peel of the fruit.
Unripe tomatoes contain solanine, which in large quantities is detrimental to human health. Solanine is also present in ripe fruits, but in small quantities. Therefore, before making the jam, you need to get rid of it. There are several ways to eliminate the "poison".
You can pour the tomatoes with filtered purified water and leave for 3-5 hours. During this period, the solanine will be washed out. Alternatively, the second method is used: green specimens are soaked for 1 hour in salt water. All methods are effective, you only need to build on the amount of free time. Then the tomatoes are dried on towels and chopped.
Before you start cooking treats, you need to cut out the area where the stalk is located, and also remove all dots and black spots. The slicing option depends on personal preference and the recipe itself. Usually tomatoes are cut into cubes, "orange" slices.

Green tomato jam - classic

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

Prepare all the necessary products according to the recipe and utensils for cooking the treats. Pour water into a small saucepan, wait until it begins to boil. Add granulated sugar slowly, stirring at the same time.
Switch the stove to minimum power, continue simmering the syrup until the grains dissolve. When the consistency is reached, turn off the hotplate.
Start preparing the tomatoes. This includes trimming, rinsing, drying. If the tomatoes are small in diameter, they are chopped into 4 pieces. All others should be approximately equal in size. Chop them into wedges or cubes.
After soaking in salty solution or ordinary water, the tomatoes must be placed in a cooking pot and covered with freshly prepared syrup. Cover the container with several layers of cheesecloth, wait 18-20 hours.
When the specified period comes to an end, drain the resulting sweet mass and boil it separately in another saucepan. Pour the tomatoes remaining in the pan with this mixture again. Timed another 16 hours, then start cooking treats.
Place refractory cookware on the stove, cook on the lowest heat until the syrup thickens and the fruits themselves are transparent. To understand whether a treat is ready or not, you need to drop a little sweet mass on a piece of paper. If it doesn't completely saturate, you're done.

Tomato Jam with Citric Acid

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

It should be clarified right away that only purified filtered water is used in the process of making preserves. The tap water is not suitable; a lot of chlorine accumulates in it.
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.
Fold the prepared raw materials into it, add so much water that it covers the components. If necessary, the amount of liquid is increased slightly.
Send the refractory container to the burner and wait until it boils. When this is achieved, set the minimum power of the stove and time it. After 10-12 minutes, the fire turns off.
Drain the liquid obtained from cooking the tomatoes, it is not required. Add granulated sugar to the tomato slices, stir gently and cook over medium heat for about 15-20 minutes.
When the time allotted for cooking the treat is over, remove the dishes from the stove and leave the treat for 3 hours. The tomatoes will absorb the syrup, become firm, and will not fall apart.
Then boil them again for a quarter or a third of an hour, leave to rise for a couple of hours. Next comes the next cooking stage - the third. At this step, add citric acid and stir the treat.
At the exit, you will get a thick jam with a yellow tint. It is enough to roll it hot over the banks, turn it over and leave it to rise for a day. Then the delicacy 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.

As in all previous cases, the tomatoes must first be prepared for further actions. For this purpose, they are soaked in brine or ordinary filtered water. Further, the fruits for a treat are chopped into slices or arbitrarily.
Start cooking syrup from half the volume of granulated sugar and 0.5 liters. water. When the granules are completely dissolved, add all the vinegar solution according to the recipe.
Put the chopped tomatoes in the sweet mass, mark for 6 minutes and turn off the hotplate. Leave the ingredients to infuse for 10-12 hours.
After this period, drain the syrup, add the remaining granulated sugar to the tomatoes. Boil again, during this time prepare the lemon. It must be washed and chopped into cubes with the peel.
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.
When the treat is merging with the syrup, turn off the hotplate. Rum is added after cooling gently. Pack into containers, store in the refrigerator.

Tomato jam with nuts

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

Choose small tomatoes, it is convenient to cut them into slices that are not too thick. Nuts must be freed from the shell, and the kernels must be fried separately in a dry frying pan without oil for 5 minutes.
Next, the nuts are crushed to a crumb state by a convenient method (blender, rolling pin, etc.). Boil a thick syrup from water in the amount according to the recipe and granulated sugar, the granules should dissolve completely.
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.
After the specified period, pour the syrup, boil it, add it to the tomatoes again and roll it over the jars. For even cooling, it is better to leave the jars in the kitchen.

Green tomatoes are very popular among vegetables for conservation. They are rolled up for the winter in the form of jam, observing a special technology in order to enjoy a delicious snack later. Browse popular and delicious recipes.

Video: recipe for green tomato jam

Spicy sweet and sour tomato jam came to us from Italy, where they know how to turn ordinary products into something wonderful. Tomato jam is not ketchup at all, as one might think. This is something more - exquisite and magical.

There are a lot of recipes for making tomato jam, but we will consider only two main ones, based on which you can create your own recipe, according to your taste.

To make red tomato jam, you need ripe and meaty tomatoes.
For 1 kg of tomatoes we need:

Sugar - 500 gr;
Juice of 1 lemon;
Cinnamon stick;
You can add basil, raisins, cumin and a few drops of balsamic vinegar. But all the spices are to your taste.

Peel the tomatoes. Make a cruciform cut in the tomatoes with a sharp knife and pour boiling water over them. After a minute, drain the boiling water and dip the tomatoes in ice water. The skin will come off by itself, without much effort.

Cut the peeled tomato into quarters and remove the seeds. For this, fleshy varieties are needed so that there is more pulp.

Put the pulp in a saucepan, add sugar, lemon juice, cinnamon, stir and leave to infuse for 1 hour. During this time, the acid will go away, and the tomatoes will let the juice out.

Put the saucepan with tomatoes on the fire and simmer the jam over low heat for an hour. Tomato jam is very thick, so it can burn easily. Watch this and do not stop stirring, especially at the end of the boil.

Pour the jam into jars and close with iron lids.

Tomato jam tolerates room temperature well, so you can store it in your kitchen cupboard.

Green tomato jam

Ingredients:

green tomatoes - 1 kg;
orange - 1 pc.;
lemon - 1 pc.;
sugar - 600-660 gr.;
peeled ginger root - 2 cm.

In autumn, many summer residents are faced with the fact that the cold has already come, and the beds are full of green tomatoes. The frost has already hit, and the tomatoes will obviously not have time to ripen. The question arises - what to do with green tomatoes? Yes, the same as with the red ones, that is, make jam.

Wash the tomatoes and cut them into small pieces.

There is no need to remove seeds. Cut out only the butts and damage, if any.

Place the tomatoes in a saucepan and sprinkle with sugar. Stir and let sit for a few hours for the tomatoes to juice.

When there is enough juice, add grated ginger and orange and lemon slices to the tomatoes.

Put the saucepan on low heat, bring to a boil and cook for 20-30 minutes. After that, remove the pan from the heat, cover it with a lid and leave to infuse until the jam has cooled completely.