Green tomato jam: 4 recipes

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

Subtleties of making jam

1. If you decide to start cooking, select the raw materials taking into account all the subtleties and conduct 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 places, such tomatoes are rejected. Pruning rotten places will not save from the penetration of pathogenic microorganisms under the peel of the fruit.
2. In unripe tomatoes, there is solanine, which in large quantities harms human health. Solanine is also found in ripe fruits, but in a small volume. Therefore, before making jam, you need to get rid of it. There are several ways to eliminate the "poison".
3. You can pour the tomatoes with filtered purified water and leave for 3-5 hours. During this period, solanine will be washed. As an alternative, the second method is used: green specimens are soaked for 1 hour in salt water. All methods are effective, you only need to build on the amount of free time. Then the tomatoes are dried on towels and chopped.
4. Before you start cooking treats, it is necessary to cut out the area where the stem is located, and also to remove all the dots and black spots. The option of slicing depends on personal preferences and the recipe itself. Typically, tomatoes are chopped in a cube, "orange" slices.

Green tomato jam - classic

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

1. Prepare all the necessary recipes and utensils for cooking treats. Pour water into a small saucepan, wait for the start of drilling. Pour granulated sugar slowly, stir at the same time.
2. Switch the stove to minimum power, continue simmering the syrup until the grains dissolve. When the consistency is reached, turn off the hotplate.
3. Start preparing 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.
4. After soaking in saline or ordinary water, tomatoes must be placed in a cooking pot and pour freshly prepared syrup. Cover the container with several layers of gauze, wait 18-20 hours.
5. When the specified period comes to an end, drain the resulting sweet mass and boil it separately in another saucepan. Pour the remaining tomatoes in the pan with this composition. Note another 16 hours, then start the refreshment treat.
6. Set the refractory dishes on the stove, cook on the smallest fire until the syrup thickens and the fruits themselves are 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, done.

Tomato Jam with Citric Acid

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

1. It’s worth immediately clarifying that in the process of preparing preserves, exclusively purified filtered water is used. The tap is not suitable, a lot of chlorine accumulates in it.
2. So, after preparing the tomatoes and soaking them in water to eliminate solanine, you need to dry the tomatoes and chop.Prepare a pot for cooking.
3. Fold the prepared raw materials into it, introduce so much water so that it covers the components. If necessary, the amount of liquid increases slightly.
4. Send the refractory container to the burner and wait for it to boil. When this is achieved, set the minimum power of the stove 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 granulated sugar into slices of tomatoes, mix gently and boil over medium heat for about another 15-20 minutes.
6. When the time allotted for cooking treats expires, remove the dishes from the stove and leave the treat for 3 hours. Tomatoes absorb syrup, become dense and do not fall apart.
7. Then again cook them a quarter or a third of an hour, leave to reach a couple of hours. Next is the next cooking stage - the third. At this step, add citric acid and stir the treat.
8. At the exit you will get a thick jam with a yellow tint. It is enough to roll it hot in the banks, turn it over and leave 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 liters.
• 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 ordinary filtered water. Further, the fruits for the treat are chopped into slices or randomly.
2. Start cooking syrup from half the volume of granulated sugar and 0.5 liters. water. When the granules dissolve completely, enter the entire vinegar solution according to the prescription.
3. Put chopped tomatoes in a sweet mass, detect for 6 minutes and turn off the burner. Leave the ingredients to infuse for 10-12 hours.
4. After this period, drain the syrup, pour the remaining sugar to the tomatoes. Boil again, during this time, prepare the lemon. It must be washed and chopped with peel into cubes.
5. When the syrup is boiled and boiled for 5 minutes, put tomatoes and slices of citrus to it. Add cloves in buds, mix and continue languishing at low power.
6. When the treat merges with the syrup, turn off the hotplate. Rum is added after hollow cooling. Pack in containers, store in the refrigerator.

Tomato jam with nuts

• granulated sugar - 1.3 kg.
• drinking water - 370 ml.
• walnuts (peel) - 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 fried in a dry frying pan without oil for 5 minutes.
2. Further, the nuts are crushed to the state of crumbs by a method convenient for you (blender, rolling pin, etc.). Boil a thick syrup from water in an amount according to the recipe and granulated sugar, the granules should dissolve completely.
3. Stuff the tomatoes with nuts and put in a refractory container. Top with syrup, cover with gauze or a towel, leave for 20 hours at a temperature equal to room temperature.
4. After the specified time, pour the syrup, boil it, add it to the tomatoes again and roll over the banks. For even cooling, it is better to leave cans in the kitchen.

Green tomatoes occupy a considerable popularity among vegetables for preservation. They are rolled up for the winter in the form of jam, observing special technology in order to later enjoy a delicious snack. Browse popular and delicious recipes.

Video: recipe for green tomato jam