Tomato Jam: 7 incredibly delicious recipes

Experienced hostesses will brew jam from apples, apricots, pears and even ... tomatoes! The real find in the culinary world has already flown around the whole country. Traditionally, tomato jam is prepared with the addition of citrus fruits, basil, ginger root, walnut.

Tomato Jam: Classic

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

1. Rinse the citrus fruit, chop into 2 parts, squeeze out the juice from each section. Remove the film, and grate the zest or chop with a blender.
2. Sort through and wash the tomatoes. Cut out all inedible parts from tomatoes. Chop each fruit into pieces in random order. It is better to stick to dolets, so the jam will look beautiful.
3. Now pick the appropriate cookware, covered with enamel. Mix in it lemon peel, citrus juice, chopped tomatoes. Sprinkle the contents with sugar, stir.
4. Preparation of delicacy is carried out in 3 steps. First of all, put the pan with the ingredients on a medium heat, wait for the boiling, turn off the burner. Insist the composition of half an hour.
5. After the allotted time again put the treat to languish. When the jam boils, remove it from the stove. Leave for 45 minutes. After this time, turn on the burner to low power, cook a treat for half an hour.
6. Do not forget to constantly stir the contents of the container, remove the foam with a skimmer or a ladle. While the treat is being prepared, sterilize the spin cans.
7. Then wipe the container well and dry it, there should be no moisture in it. Put the tin covers in boiling water, remove them in 2 minutes and dry them too.
8. Remove already prepared delicacy from the heat, in a hot condition, spread it on the prepared warm jars. Immediately carry out the closure by means of a sealing key, turn it over.
9. Tomato jam should be infused at room temperature for 24 hours.This period is given to the final cooling. Then the snack is cleaned in the cold or remove the first sample.

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 g.

1. The recipe involves cooking tomato jam without seeds. Therefore, they must be removed by means of a special knife in the shape of a tube. It is important to preserve the integrity of the tomatoes, excluding their middle, without cutting the fruit into 2 parts.
2. Now scald the tomatoes with boiling water, immediately immerse in ice water. After 2 minutes, remove the peel, it is easy to separate. Choose a container for cooking with a thick bottom, immerse the raw materials in it.
3. Tomit tomatoes on power between medium and minimum for a quarter of an hour. During the entire cooking process, it is desirable to mix the contents no more than 3 times.
4. Rinse the basil, chop it very (!) Finely. Large pieces will not look aesthetically pleasing. Squeeze the juice from the lemons to get 80 ml.
5. Pour in the citrus juice and crumble the basil in a saucepan with tomato puree. Stir with a wooden spatula. In a dry bowl, combine the pectin with sugar, send a bulk composition to the tomatoes.
6. Jam for 2 more minutes at maximum power, then turn off the burner.Remove the formed skin with a skimmer, sterilize the spinning dish.
7. It is worth remembering that the food is poured hot on perfectly dry cans, after which it is sealed with clean lids and a key. Allow the delicacy to cool in an inverted state, then transfer to cold.

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. Cherry sold on the twig, so carefully remove them without damaging the stalk area. Cracked skinned specimens should be excluded. Throw the fruit on a strainer or colander, rinse under a faucet. Leave for a quarter of an hour so that the liquid is completely glass.
2. Choose a large pot that will hold all the ingredients. Mix in it drinking water and granulated sugar, put on a very slow fire. Stir constantly until the grains dissolve.
3. When the granules have melted, pour lemon juice into the syrup and add the pepper. Tomite the contents of another 2 minutes. After a specified time, send dry tomatoes into a sweet mass, cook for 8 minutes.
4. Turn off the heat, let the dough cool for 6 hours.After this period repeat the languor, cool the composition again. Once again. In total, you should have 3 stages.
5. Begin sterilizing the cans that will be poured. Boil them thoroughly, then dry them. Do the same with tin lids.
6. While the container is still warm, pack a hot treat for it. Conduct blockage, turn containers over. Cool them at room temperature, covering with a jersey. After that, clean in the cold.

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. Enumerate tomatoes, exclude all damaged specimens. Dip the tomatoes in boiling water for 1 minute, then remove and send in cold liquid. After 2 minutes, remove the skin from each fruit.
2. Chop the raw material into cubes, excluding the stalk and seeds. Now, using a peeler, peel the lemon and orange zest, grate the citrus peel or pass through a blender.
3. Free the fruit pulp from the bones, chop 1 * 1 cm into cubes. Rinse the ginger root, rub it.If desired, the last component can be replaced with dried seasoning in the amount of 5 gr.
4. Prepare a voluminous saucepan. Send in her citrus fruits, grated zest, granulated sugar, ginger, tomatoes. Mix the ingredients well, leave to dissolve the sugar and extract the juice.
5. When the composition reaches the desired consistency, put the pan on the fire. Wait for the bubbles to appear for 7 minutes. Turn off the stove, cool the jam. Repeat these steps 2 more times (only 3 stages).
6. At the end of the cooled refreshment boil for 20 minutes until the fruits are completely softened. Immediately pour the dainty into sterile containers, conduct the capping and cool in an inverted position.

Green Tomato Jam

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

1. Pour water into a saucepan, put on the stove, start slowly pour sugar. Set the burner to a minimum, constantly stir the composition until the granules dissolve. Bring the syrup to uniformity, remove from heat.
2. Take care of the tomatoes. Sort through and rinse them. Small specimens can be cut into 2-4 pieces; chop up larger fruits into slices.Move the tomatoes into the pan, cover with syrup at room temperature.
3. Cover with gauze cloth, leave for 20 hours. After the allotted time, scrub the syrup, boil it, refill the tomatoes with a hot liquid. Again insist 20 hours. Perform previous manipulations for the final time.
4. After the third stage of exposure, put the dishes with the contents on the fire, cook the tomatoes at a slow power until tender. Fruits should gain transparency, and syrup should thicken.
5. It is easy to assess the readiness of the delicacy: take an album sheet, put syrup on it. If the paper does not get wet through, and the sweet mass does not flow, the composition is ready. Roll up tomato jam and store in the cold.

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. For the preparation of jam in this recipe, all tomatoes with a diameter of not more than 5 cm are suitable. Rinse them, remove the middle piece with seeds with a thin blade of a knife.
2. Put peeled walnuts in a dry frying pan, fry for 5-7 minutes without oil.After this period, grind the blender or hammer into a crumb.
3. Prepare the syrup by mixing the water with the sugar. Content must be boiled down to uniformity at low power. Now fill the tomatoes with walnut crumbs, put them in the pan.
4. Fill the tomatoes with hot syrup, cover the container with a towel. Let the compound 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 for the last time. After infusion, send the jam to the fire, boil for 25-30 minutes until cooked. Pour into warm sterile jars, roll up.

Tomato Jam with Apples

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

1. For the preparation of tomato-apple jam is better to use a variety of tomatoes "Plum". They are moderately sweet and well boiled. Fetch the fruits, wash. On each copy make a cut cross.
2. Now alternately start lowering the tomatoes in boiling water, then immediately in cold water. After 1 minute, the skin will be easily removed. So peel all the tomatoes.
3. If you do not wish to reveal the secret of what exactly the jam is made of, remove the core with the seeds. You can manipulate a thin knife or pass the pulp through a strainer.
4. Put the prepared tomatoes in the bowl of the blender, scroll until you get mashed potatoes. Now take a lemon: remove the peel, and squeeze the juice out of the pulp.
5. Add sugar, grated lemon zest and citrus juice to tomato paste. Stir, cover with a lid and let stand 12-14 hours (room temperature - 15-18 degrees).
6. Now do some apples. Rinse them, dry with towels, remove the skin in a convenient way. Remove the center piece with the seeds, and rub the clean pulp into the shallow section of the grater.
7. Stir in the crushed apple to the infused tomato puree. Move the contents to the cooking pot. Set the burner to the middle mark, keep the treat for a third of an hour.
8. After this period, reduce the rate to a minimum. Prepare a delicacy for another 20-25 minutes until the composition is finally boiled down. After all the manipulations you can add 30 ml. cognac.
9. Leave the jam in the pan until cool.Sterilize the jars and lids, then pack the cooled composition in containers. The capping is carried out with tin or nylon (optional).

You can cook a delicacy of green, red, yellow varieties of tomatoes and small copies of "sheri" (cherry). All food options are equally tasty, each person chooses a recipe based on their preferences.

Video: Tasty Jam Tomatoes