With the onset of autumn, many green tomatoes remain in the gardens, which did not have time to ripen and pour. It turns out that even unripe vegetables can be used. For example, cook jam from green tomatoes.
It is delicious and unusual. In addition, this is a great way to surprise guests with
an unusual dish.How to prepare raw materials
Since childhood, many of us have been told that eating green unripe fruits is harmful. And in fact, tomatoes that did not have time to gain the necessary red or orange color and juiciness often become a cause of malaise. This happens due to the presence of solanine - a special substance that can cause digestive upset. On the other hand, it is enough to withstand tomatoes in salt water, and the harmful component is completely removed. This is an important condition for preparing low-calorie and unusual dishes from green tomatoes. Agree that every housewife needs to know this.
Classic version
Want to try green tomato jam ? Recipe (how to cook) in front of you. Different varieties of tomatoes are suitable, but experienced housewives advise to select plum-like fruits, the structure of which is the most dense.
Prepared raw materials (washed, soaked in salt solution), put in a deep bowl and pour in syrup, boiled from water and sugar. Leave on for 24 hours. Then pour the liquid into a separate container, heat until it boils, and again pour the tomatoes. After 24 hours of infusion, the procedure is repeated, but the mixture does not need to withstand more.
Tomatoes are cooked slowly, until the syrup reaches the desired density.
You will need: 1.5 kg of green tomatoes (this recipe involves the use of small fruits), 1.2 kg of sugar, 280 ml of water.
Recipe with Citric Acid and Vanilla
For 800 g of tomatoes, you need 750-800 g of sugar, 240 ml of water, 1 teaspoon (without a hill) of vanillin and citric acid. We advise you to choose small fruits. Before you cook green tomato jam In this way, the tomatoes are incised and the seeds removed. It is necessary to boil the fruit in water three times. After each time, the liquid is changed: hot is poured and cold is poured.
Boil the syrup using sugar and water. Cooked tomatoes are crushed with a blender, and the skin is removed through a sieve. Ready mashed potatoes are added to syrup, boiled until the product of the desired density is obtained. Before you remove the dishes from the fire, you need to add acid and vanilla, boil for a few more minutes. The product is ready for sealing.
Tomato jam with nuts
The taste of the finished dish changes significantly if you use additional ingredients with a rich taste and aroma. Cook jam of green tomatoes. Recipes are diverse. Aroma and taste will be unusual depending on the components present.
The preparation of tomatoes. Wash fruits with a diameter of 3.5-4 cm, remove the stalks and fill with 2% baking soda solution for 3.5-4 hours.
Preparation of nuts. The purified kernels are poured with a solution of soda for 15-20 minutes, washed and peeled. Use halves or quarters.
Cooking. If you want to cook green tomato jam with the addition of nuts, prepare the sugar syrup and fill it with the main components folded into the cooking container. After 4.5-5 hours, put the mixture on the stove and cook for 12-15 minutes. Remove the dishes from the heat, after 4-5 hours of insisting, repeat the procedure. Pour the finished jam into jars after it has completely cooled down.
There is another very similar recipe. Jam from green tomatoes, which canning is carried out according to a similar pattern, differs from the previous version in that peeled tomatoes are stuffed with chopped nuts. All other steps are performed in the same sequence.
Vitamin Recipe with Orange
Prepare 1 kg of green tomatoes of any size, a glass of sugar and 1 juicy orange. Wash the tomatoes thoroughly, cut them, and put them in a cookware. Then pour sugar and put on a slow fire for cooking.
It's time to prepare an orange. Remove the zest, add to the jam, boil for five minutes. Squeeze and pour in the same juice. After another 5-6 minutes of boiling, the product is ready, it can be poured into cans, followed by corking.
Amazing green tomato raspberry jam
This recipe is so simple that even an inexperienced housewife can easily cope with it. Used green tomatoes, raspberry jelly (120 g sachet) and 600 g of sugar. My fruits, cut into slices and chop into a porridge with a blender. For cooking, you need 3 cups of thick tomato puree.
Pour a mass of tomatoes into a pan with a thick bottom, add sugar. Cooking lasts 10 minutes. The fire is weak. Pour jelly and boil for another 20-25 minutes. The mixture must be constantly stirred: the gelatin should dissolve, and not settle to the bottom. The product can be laid out in banks.
Fragrant jam with spices and rum
For 1 kg of green tomatoes, take 1 kg of sugar, 1 lemon, 35 ml of rum, clove inflorescences (2 pieces), a glass of vinegar (9%). Wash the tomatoes in advance and cut them into medium-sized pieces.
From half of sugar and a glass of water, boil the syrup, pour vinegar and add the tomatoes in small portions. Cooking lasts 6-7 minutes, infusion - 10-12 hours.
The saturated syrup is drained, cloves and lemon (sliced) are added, the remaining sugar and boiled. Tomatoes are poured with the finished mixture and cooked until tender. After the green tomato jam cools down, add the rum and put it in the dishes for further storage in the pantry or cellar.
Kuban recipe
The addition of various ingredients is due to the fact that immature tomatoes themselves do not have a pronounced taste. Lemon or orange, vanilla, spices and nuts - you will get a very tasty and unusual jam from green tomatoes. Recipes describe in detail how to prepare the main and additional ingredients so that your dessert goes well!
Prepare 1 kg of tomatoes and sugar, 1 juicy lemon with a thin peel (you only need zest and juice), 50 ml of vodka. The main raw materials are washed, cut, put in a pan and add alcohol. Cover and insist 11-12 hours.
600 ml of water are boiled, sugar, juice and finely chopped zest are added. In the resulting syrup, put the tomatoes and cook until thickened. Jam is poured into jars hot, covered with lids.