Tomato jam: 7 incredibly delicious recipes

Experienced hostesses make jam from apples, apricots, pears and even ... tomatoes! A real find in the culinary world has already spread all over the 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 the juice from each section. Remove the film and rub the zest or grind it with a blender.
2. Sort 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 the cloves, so the jam will look beautiful.
3. Now choose the right cookware for cooking, covered with enamel. Mix lemon peel, citrus juice, chopped tomatoes in it. Sprinkle the contents with sugar, knead.
4. Cooking is done in 3 steps. First of all, put the pan with the components on medium heat, wait for the seething, turn off the burner. Insist composition for half an hour.
5. After the allotted time again put the delicacy to languish. When the jam begins to boil, remove it from the stove. Leave on for 45 minutes. After this time, turn on the burner at low power, cook the food 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, sterilize the spinning cans.
7. Then wipe the containers well and dry them, there should be no moisture in them. Lower the tin lids into boiling water, after 2 minutes, remove and also dry.
8. Remove the finished delicacy from the heat, in a hot condition, spread over the prepared warm jars. Seal immediately with a sealing key; turn over.
9. Tomato jam should be infused at room temperature for a day. It is this period that is assigned to the final cooling. Then the snack is removed in the cold or the first sample is removed.

Tomato Jam with Basil

• lemon juice - 80 ml.
• pectin (powder) - 35-40 gr.
• 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 knife in the form of a tube. It is important to preserve the integrity of tomatoes, excluding their middle, without cutting the fruit into 2 parts.
2. Now scald the tomatoes with boiling water, immediately lower them into ice water. After 2 minutes, remove the peel, it will easily separate. Choose a container for cooking with a thick bottom, immerse raw materials into it.
3. Strain the tomatoes at a power between medium and minimum for a quarter of an hour. For the entire cooking process, it is advisable 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 citrus juice and crumble the basil in a saucepan with tomato puree. Stir with a wooden spatula. In a dry bowl, combine pectin with granulated sugar, send the bulk composition to the tomatoes.
6. Strain the jam for another 2 minutes at maximum power, then turn off the burner. Remove the resulting foam with a slotted spoon, sterilize the crockery.
7. It is worth remembering that the treats are poured hot on perfectly dry cans, after which it is sealed with clean lids and a key. Allow the treat to cool upside down, then take it to the 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 is sold on a branch, so carefully remove them without damaging the area of ​​the stem. Cracked specimens should be excluded. Tilt the fruit onto a strainer or colander, rinse under a tap. Leave for a quarter of an hour so that the liquid is completely glass.
2. Choose a large pan that holds 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 the lemon juice into the syrup and pour the pepper. Stew the contents for another 2 minutes. After the set time, send the dry tomatoes to the sweet mass, cook for 8 minutes.
4. Turn off the heat, let the treat cool for 6 hours. After this period, repeat the languishing, again cool the composition. Once again. In total, you should get 3 stages.
5. Begin the sterilization of the cans on which the treat will be poured. Boil them thoroughly, then dry. Do the same with tin lids.
6. While the container is still warm, pack a hot treat on it. Clog, flip containers. Cool them at room temperature with a sweatshirt. After that, put it 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. Sort the tomatoes, exclude all spoiled copies. Dip the tomatoes in boiling water for 1 minute, then remove and send into a cold liquid. After 2 minutes, peel each fruit.
2. Dice the raw material, excluding the stalks and seeds. Now, using a peeler, peel the zest from the lemon and orange, rub the peel of the citrus fruit or pass through a blender.
3. Free the fruit pulp, chop into cubes 1 * 1 cm. Rinse the ginger root, rub it. If desired, the last component can be replaced with dried seasoning in an amount of 5 g.
4. Cook a volumetric pan. Send her citrus fruits, grated zest, granulated sugar, ginger, tomatoes. Mix the ingredients well, insist until the sugar dissolves and juice is released.
5. When the composition reaches the desired consistency, put the pan on the fire. Wait for the bubbles to appear, languish for 7 minutes. Turn off the stove, cool the jam. Repeat these steps 2 more times (3 steps in total).
6. At the end, cook the cooled treat for 20 minutes until the fruit is completely softened. Immediately pour the delicacy into sterile containers, seal 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 the stewpan, put on the stove, slowly pour in granulated sugar. Set the burner to a minimum, stir the composition constantly until the granules dissolve. Bring syrup to uniformity, 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. Transfer the tomatoes to the pan, pour the syrup at room temperature.
3. Cover with gauze, insist 20 hours. After the allotted time, strain the syrup, boil it, pour the tomatoes with the hot liquid again. Again, insist 20 hours. Perform the 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 cooked. Fruits should gain transparency, and syrup - thicken.
5. It’s easy to evaluate the readiness of delicacies: take the album sheet, drop the syrup on it. If the paper does not get wet through and the sweet mass does not leak, the composition is ready. Roll up tomato jam and keep in the cold.

Tomato Jam with Walnut

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

1. To prepare jam according to this recipe, all tomatoes with a diameter of not more than 5 cm are suitable. Rinse them, remove the middle with seeds with a thin blade of a knife.
2. Place the peeled walnut in a dry frying pan, fry for 5-7 minutes without oil. After this period, grind with a blender or hammer into crumbs.
3. Prepare syrup by mixing water with sugar. Contents must be boiled until smooth at low power. Now start the tomatoes with walnut crumbs, put in a pan.
4. Pour the tomatoes with hot syrup, cover the container with a towel. Let the composition stand for 24 hours. After this time, drain the liquid, boil it, send it to the tomatoes again, insist for a day.
5. Repeat the previous steps for the last time. After insisting, send the jam to the fire, boil 25-30 minutes until cooked. Pour into warm sterile jars, roll up.

Tomato Jam with Apples

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

1. For the preparation of tomato and apple jam, it is better to use the Plum tomato variety. They are moderately sweet and boiled well. Sort the fruits, wash. On each copy, make an incision with a cross.
2. Now, in turn, begin to dip the tomatoes in boiling water, then immediately into the cold water. After 1 minute, the peel will be easily removable. So peel all the tomatoes.
3. If you do not want to give out a secret of what jam is made of, remove the core with seeds. You can manipulate with a thin knife or pass the pulp through a strainer.
4. Place the cooked tomatoes in a blender bowl, scroll to get a smoothie. Now take care of the lemon: remove the peel, and squeeze the juice out of the pulp.
5. Add granulated sugar, grated lemon zest and citrus juice. Stir, cover and let stand 12-14 hours (room temperature - 15-18 degrees).
6. Now take care of apples. Rinse them, dry with towels, remove the skin in a convenient way. Remove the middle with the seeds, and grate the clean pulp on a shallow section of the grater.
7. Mix the chopped apple in the infused tomato puree. Transfer contents to cooking utensils. Set the burner to the middle mark, languish the treat for a third of an hour.
8. After this period, reduce the rate to a minimum. Prepare a treat for another 20-25 minutes until the composition is finally respected. After all the manipulations, you can add 30 ml. cognac.
9. Leave the jam in the pan until it cools completely. Sterilize jars and lids, then pack the chilled composition in containers. Capping is carried out by tin or capron (at the discretion).

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

Video: delicious tomato jam