Two versions of green tomato marmalade. How to make delicious green tomato jam Green tomato and pepper jam

Autumn...
The other day I saw green tomatoes at the market and bought a kilogram. And all why, because I came across interesting recipe green tomato jam, even two recipes.)
I did both options as a test. Perhaps it’s worth stopping by and buying a couple more kilograms, I’m really pleased with the result.

Marmalade made from green tomatoes and lemons.
Green Tomato and Lemon Marmalade

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

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

Cut them in the same way as lemons, into semicircles.
Place water, sugar and lemon juice, bring to a boil so that the sugar dissolves, add lemons and tomatoes to the syrup.
Simmer over low heat until the syrup thickens and the lemon and tomato slices are translucent, 20 to 30 minutes.
In fact, the tomatoes produced a lot of juice, and the syrup had to be boiled longer.
Keep refrigerated.

Very, very tasty!)

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

2.Green tomato marmalade with ginger.

zest from 1 lemon
1 kg green tomatoes
700 g sugar
2 tbsp lemon juice
piece of fresh ginger, 3 cm or 1 teaspoon ground ginger
or 100 g candied ginger.

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

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

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

I cooked it with fresh ginger and zest, but based on the results of these two recipes, it would be worth combining them and boiling them 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 you 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 to suit your taste.

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

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

Peel the tomatoes. Make a cross-shaped cut in the tomatoes with a sharp knife and pour boiling water over them. After a minute, drain the boiling water and place the tomatoes in ice water. The skin will come off on its own without much effort.

Cut the peeled tomato into quarters and remove the seeds. This is why we need meaty varieties, so that there is more pulp.

Place the pulp in a saucepan, add sugar, lemon juice, cinnamon, stir and leave to steep for 1 hour. During this time, the acid will go away and the tomatoes will release juice.

Place the saucepan with the tomatoes on the fire and simmer the jam over low heat for an hour. Tomato jam is very thick and can burn easily. Keep an eye on this and do not stop stirring, especially at the end of cooking.

Pour the jam into jars and close with iron lids.

Tomato jam goes well room temperature, so you can store it in the kitchen cabinet.

Green tomato jam

Ingredients:

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

In the fall, many summer residents are faced with the fact that the cold weather has already set in, and the garden beds are full of green tomatoes. The frost has already hit, and the tomatoes obviously won’t have time to ripen. The question arises - what to do with green tomatoes? Yes, the same thing as with red ones, that is, make jam.

Wash the tomatoes and cut them into small pieces.

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

Place the tomatoes in a saucepan and sprinkle them with sugar. Stir and leave for several hours to allow the tomatoes to release their juice.

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

Place the pan over low heat, bring to a boil and cook for 20-30 minutes. After this, remove the pan from the heat, cover it with a lid and leave to steep until the jam has cooled completely.

Place the pan on the heat again and cook the jam until it is ready, stirring continuously.

Readiness is determined by the fact that when stirring, a deep furrow remains behind the spoon and the bottom of the pan is visible.

Jam from green tomatoes is just as good as jam from red ones.

Another recipe for Asian chili tomato jam, watch the video:

Since childhood, everyone has been 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 look at some truly delicious recipes!

Subtleties of making jam

If you decide to start cooking, select 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 preparing treats. If there are spoiled or cracked areas, such tomatoes are rejected. Trimming rotten areas will not prevent the penetration of pathogenic microorganisms under the skin of the fruit.
Unripe tomatoes contain solanine, which in large quantities is harmful to human health. Solanine is also present in ripe fruits, but in small quantities. Therefore, before making jam, you need to get rid of it. There are several ways to eliminate “poison”.
You can pour filtered purified water over the tomatoes and leave for 3-5 hours. During this period, solanine will be washed away. As an alternative, use the second method: green specimens are soaked for 1 hour in salt water. All methods are effective, you only need to rely on the amount of free time. Next, the tomatoes are dried on towels and chopped.
Before you start cooking the treat, you need to cut out the area where the stalk is located, and also remove all the dots and black spots. The cutting option depends on personal preference and the recipe itself. Usually tomatoes are chopped into cubes and “orange” slices.

Green tomato jam – a classic

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

Get everything ready necessary products according to the recipe and utensils for cooking the treat. Pour water into a small saucepan and wait until it starts to boil. Slowly add granulated sugar while stirring.
Switch the stove to minimum power and continue simmering the syrup until the grains dissolve. When the consistency is reached, turn off the burner.
Start preparing the tomatoes. This includes trimming, washing, drying. If the tomatoes are small in diameter, they are chopped into 4 parts. All others should be approximately equal in size. Chop them into slices or cubes.
After soaking in a salty solution or plain water, the tomatoes must be placed in a cooking pan and poured with freshly prepared syrup. Cover the container with several layers of gauze and 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 this mixture over the remaining tomatoes in the pan. Allow another 16 hours, then start boiling the treat.
Place a fireproof dish on the stove and cook over low heat until the syrup thickens and the fruits themselves become transparent. To understand whether the treat is ready or not, you need to drop a little sweet mass onto a piece of paper. If it's not completely soaked, it's done.

Tomato jam with citric acid

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

It’s worth clarifying right away that in the process of preparing preserves, only purified filtered water is used. 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.
Place the prepared raw materials in it, add enough water to cover the ingredients. If necessary, the amount of liquid is slightly increased.
Place the refractory container on the burner and wait until it boils. When this is achieved, set the minimum power of the stove and note the time. After 10-12 minutes the fire turns off.
Drain the liquid obtained from cooking the tomatoes; it will not be needed. Add granulated sugar to the tomato pieces, mix gently and simmer over medium heat for about another 15-20 minutes.
When the time allotted for cooking the treat has expired, remove the dishes from the stove and leave the treat for 3 hours. The tomatoes will absorb the syrup, become dense and not fall apart.
Then cook them again for a quarter or a third of an hour, leave to cook for a couple of hours. Next comes the next stage of cooking - the third. At this step we add citric acid and stir the treat.
At the end you will get a thick jam with a yellow tint. It is enough to roll it hot into jars, turn it over and leave it for a day. Then the treat 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 saline solution or ordinary filtered water. Next, the fruits for treats are chopped into slices or randomly.
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.
Place chopped tomatoes into the sweet mixture, set aside for 6 minutes and turn off the burner. Leave the ingredients to infuse for 10-12 hours.
After this period, drain the syrup and add the remaining granulated sugar to the tomatoes. Boil again, during this time prepare the lemon. It must be washed and cut 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 melting into the syrup, turn off the burner. Rum is added after cooling completely. Pack into containers and store in the refrigerator.

Tomato jam with nuts

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

Choose small tomatoes; it is convenient to cut them into slices that are not too thick. The nuts must be removed 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 crumbs using a method convenient for you (blender, rolling pin, etc.). Boil the 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 out the syrup, boil it, add it to the tomatoes again and roll it into jars. For even cooling, it is better to leave the jars in the kitchen.

Green tomatoes are quite popular among vegetables for preservation. They are rolled up for the winter in the form of jam, following a special technology, so that they can be enjoyed later delicious snack. Consider popular and delicious recipes.