Green Tomato Jam: 4 Recipes

Since childhood, everyone has been told that unripe fruits should not be eaten, and this is a fact. But after proper treatment, they will bring the body only one benefit. In recent years, the preparation of jam on the basis of green tomatoes is in great demand. Let's look at truly delicious recipes!

The subtleties of cooking jam

1. If you decide to start cooking, pick up the raw materials taking into account all the subtleties and carry out its preliminary preparation. Dense, fleshy fruits that do not accumulate a lot of juice are suitable for cooking. If there are spoiled or cracked places, such tomatoes are rejected. Pruning rotted places will not save pathogens from penetrating under the peel of the fruit.
2. In immature tomatoes there is solanine, which in large quantities causes damage to human health. Solanin is also found in ripe fruit, but in small volume. Therefore, before cooking jam it is necessary to get rid of it. There are several ways to eliminate the "poison".
3. You can fill the tomatoes with filtered purified water and leave for 3-5 hours. During this period solanine washed. Alternatively, use the second method: green specimens are soaked for 1 hour in salt water. All methods are effective, you need to build on only the amount of free time. Next, the tomatoes are dried on towels and chopped.
4. Before you start cooking the treat, you must cut out the area where the stem is located, as well as remove all the dots and black spots. The cutting variant depends on personal preferences and the recipe itself. Usually, tomatoes are chopped into a cube, "orange" slices.

Green Tomato Jam - Classic

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

1. Prepare all the necessary products according to the recipe and dishes for cooking treats.Pour water into a small saucepan, wait until the boiling begins. Slowly add sugar, stir at the same time.
2. Switch the stove to minimum power, continue to simmer the syrup until the grains dissolve. When the consistency is reached, turn off the burner.
3. Start preparing tomatoes. This includes pruning, washing, drying. If the tomatoes are small in diameter, they are cut into 4 pieces. All the rest should be approximately equal in size. Chop them into slices or cubes.
4. After soaking in a salty solution or plain water, the tomatoes should be placed in a cooking pot and filled with freshly prepared syrup. Cover the container with several layers of gauze, wait 18-20 hours.
5. When the specified time comes to an end, pour the resulting sweet mass and boil it separately in another stewpan. The remaining tomatoes in the pan again fill this composition. Note another 16 hours, then start cooking tea.
6. Set the refractory dishes on the stove, cook on the smallest fire until the syrup thickens and the fruit is transparent. To understand whether the delicacy is ready or not, you need to drop a little sweet mass on a piece of paper.If it is not completely saturated, ready.

Tomato Jam with Citric Acid

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

1. Immediately it is necessary to clarify that in the process of preparation of conservation only purified filtered water is used. Plumbing is not suitable, it accumulates a lot of chlorine.
2. So, after preparing the tomatoes and soaking them in water to remove the solanine, it is necessary to dry the tomatoes and chop. Prepare a pan for cooking.
3. Put in it the prepared raw materials, enter so much water that it covers the components. If necessary, the amount of liquid is slightly increased.
4. Send the refractory container to the burner and wait for the boiling. When this is achieved, set the minimum power of the plate and note the time. After 10-12 minutes the fire turns off.
5. Drain the liquid obtained from cooking tomatoes, it is not required. Pour the sugar into pieces of tomatoes, mix gently and boil over medium heat for about 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. Tomatoes will absorb the syrup, become dense and do not fall apart.
7. Then again, boil them a quarter or third of an hour, leave to go for a couple of hours. Then comes the next stage of cooking - the third. In this step, pour in citric acid and stir the treat.
8. At the exit you get a thickish jam with a yellow tint. It is enough to roll it hot in the banks, turn it over and leave it for a day to reach. Then the treat moves into 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, tomatoes must first be prepared for further action. To this end, they are soaked in saline or plain filtered water. Further, the fruits for food are chopped into slices or arbitrarily.
2. Start cooking the syrup from half the volume of sugar and 0.5 liters. water. When the granules dissolve completely, add the entire acetic solution according to the recipe.
3. Put the chopped tomatoes into the sweet mass, score 6 minutes and turn off the hotplate. Leave the ingredients to insist for 10-12 hours.
4. After this period, pour out the syrup, add sugar residues to the tomatoes. Again, boil, for this time, get ready to prepare a lemon.It must be washed and chopped into cubes with the peel.
5. When the syrup is boiling and boils for 5 minutes, put tomatoes and citrus pieces on it. Add the cloves in the buds, mix and continue languishing at low power.
6. When the treat merges with the syrup, turn off the hob. Rum is added after hollow cooling. Pack in containers, store in the refrigerator.

Tomato and Nuts Jam

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

1. Choose tomatoes of small size, it is convenient to cut them into circles of not too large thickness. Nuts must be freed from the shell, and the kernels separately fry in a dry frying pan without oil for 5 minutes.
2. Then the nuts are crushed to the state of the crumb by the method convenient for you (blender, rolling pin, etc.). Boil a thick syrup from the water in the amount of the recipe and granulated sugar, the granules should dissolve completely.
3. Fill the tomatoes with nuts and place in a refractory container. Top with syrup, cover with gauze or towel, leave for 20 hours at room temperature.
4. After the specified period, pour the syrup, boil it, again add to the tomatoes and roll on the banks. For even cooling it is better to leave the jars in the kitchen.

Considerable popularity among vegetables for preservation is occupied by green tomatoes. They are rolled up for the winter in the form of jam, observing a special technology in order to later enjoy a delicious snack. View the popular and delicious recipes.

Video: green tomato jam recipe