Green and red tomato jam: unexpectedly delicious! You don’t know such recipes for tomato jam yet.

Tomato jam: classic

• lemon - 1 pc.
• granulated sugar (beetroot) - 830 gr.
• tomatoes (moderately ripe) - 1.6 kg.

1. Rinse the citrus fruit, chop it into 2 parts, and squeeze out the juice from each section. Remove the film and grate the zest or grind it in a blender.
2. Sort and wash the tomatoes. Cut out all inedible parts from the tomatoes. Chop each fruit into pieces in random order. It’s better to stick to the lobes, so the jam will look beautiful.
3. Now select suitable enamel-coated cooking utensils. Mix lemon peel, citrus juice, chopped tomatoes in it. Sprinkle the contents with granulated sugar and mix.
4. Preparation of the delicacy is carried out in 3 steps. First of all, place the pan with the ingredients on medium heat, wait for it to boil, then turn off the burner. Infuse the composition for half an hour.
5. After the allotted time, set the delicacy to simmer again. When the jam boils, remove it from the stove. Leave for 45 minutes. After this time, turn on the burner to low power and cook the treat for half an hour.
6. Do not forget to constantly stir the contents of the container, remove the foam with a slotted spoon or ladle. While the treat is being prepared, start sterilizing the twist jars.
7. Then dry the containers well and dry them; there should be no moisture in them. Place the tin lids in boiling water, remove them after 2 minutes and dry them too.
8. Remove the finished delicacy from the heat and place it while hot in prepared warm jars. Immediately seal with a sealing wrench and turn over.
9. Tomato jam should be infused at room temperature for 24 hours. This is the period allotted for final cooling. Then the appetizer is put into the cold or the first sample is taken.

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Green tomatoes with spiced jam

• sugar - 1.3 kg
• kilogram of green tomatoes
• water – 400ml
• spice clove – 5
• cinnamon – 8g
• cardamom seeds - 3g

You will need green small fruits. To make jam, place them entirely in boiling water and cook for 10 minutes. Next, the water is drained and the fruits are allowed to cool. During this time, the syrup is boiled. Place the fruits in the boiling liquid and leave for 3 hours. Then put it on the fire again and boil for 30 minutes. keep for two hours, tightly closed.

» » » » Delicious walnut jam « « « «

To get excellent jam from tomato fruits, repeat the procedure 3 times. During the last time, add a bag of spices 5 minutes before the end of cooking. When the healthy green tomato jam with spices is ready, remove the bag and pour it for storage.

Tomato jam with basil

• lemon juice - 80 ml.
• pectin (powder) - 35-40 g.
• granulated sugar - 1 kg.
• tomato (ripe) - 1.1 kg.
• fresh basil - 40 gr.

1. The recipe involves cooking tomato jam without seeds. Therefore, they must be removed using a special tube-shaped knife. It is important to maintain the integrity of the tomatoes, excluding their middle, without cutting the fruit into 2 parts.
2. Now scald the tomatoes with boiling water and immediately plunge into ice water. After 2 minutes, remove the peel; it will come off easily. Choose a cooking container with a thick bottom and immerse the raw materials in it.
3. Simmer the tomatoes at a power between medium and minimum for a quarter of an hour. During the entire cooking process, it is advisable to stir the contents no more than 3 times.
4. Rinse the basil and chop it very (!) finely. Large pieces will not look aesthetically pleasing. Squeeze the juice from the lemons to make 80 ml.
5. Pour the citrus juice and chop the basil into the pan with the tomato puree. Stir with a wooden spatula. In a dry bowl, combine pectin with granulated sugar, send the bulk mixture to the tomatoes.
6. Simmer the jam for another 2 minutes at maximum power, then turn off the burner. Remove the resulting foam with a slotted spoon, and begin sterilizing the utensils for twisting.
7. It is worth remembering that the treat is poured hot into perfectly dry jars, after which it is sealed with clean lids and a key. Let the treat cool upside down, then take it to the cold.

Tomato confiture with basil and strawberries - the recipe is to die for

This recipe is fantastically delicious. If you don’t have fresh strawberries, you can safely replace them with frozen ones. The taste will not be affected by this. Everything is done simply. There would be a desire.

• Tomatoes – 1 kg
• Strawberries - 1/2 kg or 1 package frozen (400 g)
• Basil - 2 sprigs
• Lemon - 1 pc.
• Sugar – 1 kg

Cut the tomatoes into quarters. Using a knife, cut off the seeds with a small amount of pulp.

Place all cut parts of the fruit with seeds in a tall bowl. Add strawberries.

And we grind them with a blender.

We pass (wipe) the resulting mass through a colander or sieve. This is necessary to ensure that the seeds do not get into the future confiture.

Cut the remaining parts of the tomato into cubes.

Mix with tomato-strawberry mixture.

Add sugar and mix. Squeeze the juice of one lemon and add to the mixture.

Now put it on fire. Add basil sprigs.

Bring to a boil and turn off. The confiture must cool down. Then bring it to a boil again and turn it off. We repeat these steps 3-4 times. That's all.

Our masterpiece is ready. When hot, pour into jars and seal. This recipe was my favorite. It’s also good for making sandwiches for tea. But in our family we are used to eating pancakes with jam. Especially children. There is no need to persuade them - they gobble them up by both cheeks.

Cherry tomato jam

• ground black pepper - 4 gr.
• “Cherry” - 600 gr.
• granulated sugar - 550 gr.
• lemon juice - 55-60 ml.
• drinking water - 240 ml.

1. Cherries are sold on a branch, so carefully remove them without damaging the stem area. Specimens with cracked skins should be excluded. Place the fruits in a strainer or colander and rinse under the tap. Leave for a quarter of an hour until the liquid completely drains.
2. Choose a large saucepan that will hold all the ingredients. Mix drinking water and granulated sugar in it and place on very low heat. Stir constantly until the grains dissolve.
3. When the granules have melted, pour lemon juice into the syrup and add pepper. Simmer the contents for another 2 minutes. After the specified time, add the dry tomatoes to the sweet mixture and cook for 8 minutes.
4. Turn off the heat and let the treat cool for 6 hours. After this period, repeat the simmering, cool the composition again. Once again. In total you should have 3 stages.
5. Begin sterilizing the jars into which the treats will be poured. Boil them thoroughly, then dry. Do the same with tin lids.
6. While the container is still warm, pack the hot treat into it. Seal and turn the containers over. Cool them at room temperature, covered with a sweatshirt. After this, refrigerate.

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Video on how to make delicious tomato jam

I saw something similar to the previous recipe in this video. But, of course, there are nuances in every preparation. Watch the video and compare both recipes. Maybe you will take something from one, and something from the second. Or add your own. Create!

You probably also know the original recipes for tomato jam. What spices and fruits do you add? Write. See you!

source

Another culinary experiment that ended in complete success is tomato jam. Who would have thought? Everyone’s favorite vegetable, from which juice is extracted, preserved, plays such an unusual role. You won’t surprise anyone with sweetish pickled tomatoes, but jam is something new! Need to try!

Tomato jam with ginger and orange

• lemon - 1 pc.
• granulated sugar - 950 gr.
• ripe tomato (red) - 1 kg.
• orange - 1 pc.
• vanilla sugar - 20 gr.
• ginger root - 4 cm.

1. Sort through the tomatoes, eliminating all spoiled specimens. Immerse the tomatoes in boiling water for 1 minute, then remove and place in cold liquid. After 2 minutes, remove the skin from each fruit.
2. Chop the raw materials into cubes, excluding the stalks and seeds. Now, using a vegetable peeler, remove the zest from the lemon and orange, grate the citrus peel or pass through a blender.
3. Remove the fruit pulp from the seeds, chop into 1*1 cm cubes. Rinse the ginger root and grate it. If desired, you can replace the last component with dried seasoning in the amount of 5 grams.
4. Prepare a large saucepan. Add citrus fruits, grated zest, granulated sugar, ginger, and tomatoes to it. Mix the ingredients well and leave until the sugar dissolves and the juice comes out.
5. When the mixture reaches the desired consistency, place the pan on the fire. Wait for bubbles to appear, simmer for 7 minutes. Turn off the stove and cool the jam. Repeat these steps 2 more times (3 steps in total).
6. Finally, boil the cooled treat for 20 minutes until the fruits are completely softened. Immediately pour the treat into sterile containers, seal and cool upside down.

Red tomato jam - classic recipe

Ripe red tomatoes are somewhat reminiscent of juicy fruits and berries. That’s why they attracted the attention of lovers of culinary recipes. Nowadays, tomato jam is not something exotic, and long ago, jars filled with it filled the pantries of many families.

Let's cook it together.

• Tomatoes - 1 kg.
• Sugar - 750 gr.
• Orange (or any citrus fruit) - 1 pc.

We select ripe and fleshy tomatoes. We cut them into slices.

Put it in a saucepan, pour a glass of water, put it on low heat, cover with a lid. The tomatoes should steam and release their juice.

At this time, remove the zest from the orange and cut into strips.

Pour sugar into the heated tomato mass. Stir. We wait until the sugar is completely dissolved.

Add orange peel to the tomato mixture. You can also add orange slices.

Cook the jam for 40 - 50 minutes. After this, the jam is ready. You can add ginger, cinnamon (a piece). Now you can fill the jars and roll up.

Green tomato jam

• green tomatoes - 1 kg.
• filtered water - 330 ml.
• granulated sugar - 1.45 kg.

1. Pour water into a saucepan, place it on the stove, and slowly begin adding granulated sugar. Set the burner to low and constantly stir the mixture until the granules dissolve. Bring the syrup until smooth, remove from heat.
2. Take care of the tomatoes. Sort and rinse them. You can cut small specimens into 2-4 parts, chop larger fruits into slices. Place the tomatoes in a saucepan and cover with syrup at room temperature.
3. Cover with gauze and leave for 20 hours. After the allotted time, strain the syrup, boil it, and pour the hot liquid over the tomatoes again. Leave again for 20 hours. Carry out the previous manipulations one final time.
4. After the third stage of aging, place the container with the contents on the fire, cook the tomatoes at low power until tender. The fruits should become transparent and the syrup should thicken.
5. It’s easy to assess the readiness of the delicacy: take a landscape sheet and drop some syrup on it. If the paper does not get wet through and the sweet mass does not flow, the composition is ready. Roll up the tomato jam and store in the refrigerator.

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Preparing green tomato jam for the winter

Many gourmets use only green tomatoes to prepare this special dish. And you will agree with them when you try it. The jam resembles kiwi both in taste and color. Be sure to have at least one jar on your shelf so that you have something to surprise your loved ones.

We will need:

• 1 kg green tomatoes
• 1kg 200g sugar
• 1 tbsp. water
• Citric acid - on the tip of the knife.

Wash the tomatoes thoroughly. Place in a saucepan, add water and put on fire.

After the water boils, cook the tomatoes for another fifteen minutes. Drain the water. Place the fruits in a colander to drain the liquid.

Let's not waste time. Let's start cooking the syrup. Pour granulated sugar into a saucepan and add 1 glass of water.

Cook the syrup until the sugar is completely dissolved and boils. Return the tomatoes from the colander to the pan and pour in the hot syrup.

Let the fruits brew for 3-4 hours. Let them absorb the syrup and fill themselves with it.

After time, put on the fire and bring to a boil.

Once it boils, cook for another 20 minutes. Turn it off. And let the future jam sit for another three hours. We repeat this procedure 2-3 more times to thicken the syrup.

Before the last boiling, add citric acid to enhance the taste.

After this, transfer the freshly brewed mass into jars and screw.

Tomato jam with walnuts

• table water - 360 ml.
• peeled walnut (kernel) - 240 gr.
• granulated sugar - 1.25 kg.
• fresh tomatoes (green, cherry or red) - 1 kg.

1. All tomatoes with a diameter of no more than 5 cm are suitable for making jam according to this recipe. Rinse them and remove the core with the seeds using a thin knife blade.
2. Place the peeled walnuts in a dry frying pan and fry without oil for 5-7 minutes. After this period, grind with a blender or hammer into crumbs.
3. Prepare syrup by mixing water and sugar. The contents must be boiled until smooth at low power. Now fill the tomatoes with walnut crumbs and place in a saucepan.
4. Pour hot syrup over the tomatoes and cover the container with a towel. Let the composition stand for 24 hours. After this time, drain the liquid, boil it, send it back to the tomatoes, leave for a day.
5. Repeat the previous steps one last time. After steeping, place the jam on the fire and simmer for 25-30 minutes until tender. Pour into warm sterile jars and seal.

Option No. 4 (from small green tomatoes)

• 1 kg of tomatoes;
• 1.2 kg granulated sugar;
• 1 glass of purified water;
• 2g citric acid;
• vanilla to taste.

Select the most fleshy, but at the same time small-sized oval fruits, cut out the stalks, wash them well and cut them in half. Carefully remove the seeds from the halves using a teaspoon and lower the tomatoes into boiling water for a couple of minutes.

Prepare syrup by combining sugar and water. Pour it over the peeled tomato halves and leave overnight (six to eight hours). After the required time has passed, place the pan over high heat and cook quickly. At the very end, add citric acid or pour in a little lemon juice, you can also add zest. At the same time, add vanillin to taste. Place the prepared jam hot into clean, sterile jars and close with a lid.

Tomato jam with apples

• sour apple - 3 pcs.
• lemon - 1 pc.
• granulated sugar - 550 gr.
• tomatoes (ripe, but not overripe) - 600 gr.

1. To prepare tomato-apple jam, it is better to use the “Plum” tomato variety. They are moderately sweet and boil down well. Sort the fruits and wash them. Make a cross cut on each piece.
2. Now, one by one, start dipping the tomatoes into boiling water, then immediately into cold water. After 1 minute the peel will be easy to remove. Peel all the tomatoes this way.
3. If you do not want to give away the secret of what exactly the jam is made of, remove the core with the seeds. You can manipulate with a thin knife or pass the pulp through a strainer.
4. Place the cooked tomatoes in a blender bowl and blend until pureed. Now take care of the lemon: remove the peel and squeeze the juice from the pulp.
5. Add granulated sugar, grated lemon zest and citrus juice to the tomato pulp. Stir, cover with a lid and let stand for 12-14 hours (room temperature - 15-18 degrees).
6. Now get to the apples. Rinse them, dry them with towels, remove the skin in a convenient way. Remove the center with the seeds and grate the clean pulp on the fine section of a grater.
7. Mix the chopped apple into the infused tomato puree. Transfer the contents to a cooking vessel. Set the burner to medium and simmer the treat for a third of an hour.
8. After this period, reduce the indicator to a minimum. Cook the delicacy for another 20-25 minutes until the composition is completely reduced. After all the manipulations, you can add 30 ml. cognac
9. Leave the jam in the pan until it cools completely. Sterilize the jars and lids, then package the cooled mixture into containers. Capping is carried out with tin or nylon (at your discretion).

You can cook a delicacy from green, red, yellow varieties of tomatoes and small specimens of “sheri” (cherry). All types of treats turn out equally tasty; each person chooses a recipe taking into account their preferences.

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