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Green tomato jam with hot peppers. Two varieties of green tomato marmalade. Tomato jam with cloves and rum

Having broken up to tomato jams, I cooked them in a row 6 or 7 different ones. All of them, like or, were made from ripe tomatoes. And only one I was curious to make of green, unripe. With all my love for tomatoes and greens, I am just skeptical. But to complete the spectrum of jams, you must try this one too! Fortunately, your tomatoes can be picked green.

1 kg green (unripe) tomatoes
300 g sugar
juice and zest of 1 lemon
5-6 sprigs of thyme
30 g rum
a couple of pinches of cinnamon and nutmeg
bag of pectin

All jams are prepared the same way, only green tomatoes do not need to be skinned - what a relief!
Tomatoes can be chopped in a blender. I just cut them fine enough.
Remove the zest from the lemon and squeeze the juice.
Simmer tomatoes with sugar and lemon juice over low heat (I did it in a slow cooker on Stew) for 30-35 minutes.
When given juice, add thyme sprigs.
5 minutes before the end of the thyme, extract, add rum and spices, and when after that it boils - pectin.

I tried the jam hot and decided that this is finally real disgusting :)))
The jam had a characteristically poisonous aftertaste, which is why I don't like green tomatoes (well, except for fried ones, the aftertaste disappears in fried ones).
Yeah, I thought, I'm not going to cook this jam anymore. I remembered that soda appeared in one of the recipes I met - maybe it just extinguishes the green-tomato toxicity? But I didn't want to experiment. I put the jam to cool, then put it in the refrigerator and forgot for a few days.
And when I decided to try it after the refrigerator ... hocus-pocus!
The unpleasant aftertaste was gone.
It turned out to be delicious jam!
Not at all like any of the tomato reds.
My husband, who heroically tried a small piece of green tomato from jam at my request, confidently said that it was a zucchini. "Well, you cooked zucchini jam!" But no, not a vegetable marrow ...

I still have to cook another variation of the green! More spices can be added to it, it will withstand. And 30 g of rum, which was quite enough for red tomatoes, were lost here. Ginger, maybe? Rosemary? Allspice peas (catch it later, when it gives off the aroma)? And there is also a recipe for green tomato jam with walnuts, now I'm also interested.

So the tomato season continues :)

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

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.