Jam from mashed tomatoes with sugar. red tomato jam recipe

2012-09-23

Tomato jam is one of my absolute gastronomic hits. But there were times of distrust and suspicion of this chic product. True, you can’t drink tea with him. But it becomes a real bomb if served with tomato jam.

My St. Petersburg second cousin was known as a rare craftswoman to cook “out of nothing”, as her unforgettable mother used to say when I was a student. Tomato jam exactly matched this definition. But first things first. Aunt Sveta worked as a draftswoman at the Academy of Civil Aviation. This respected university has brought up quite a few celebrities. Or they nurtured him... The heels of the legendary Marina Popovich thumped along the noisy corridors of the forge of flight personnel. The mistress of compasses and protractors looked after her with sighs. Performing complex drawings, my aunt felt her involvement in something significant.

short and not at all generous summer Northern Palmyra presented pale Petersburgers with Polish tomatoes and Hungarian peppers. Sveta hurriedly selected the best copies of the messengers of the friendly socialist camp. In the aunt's kitchen, after a while, whole lines of pretty jars of tomato jam lined up.

The experienced draftswoman wore her masterpiece goodies to the department, where her culinary talents were valued unconditionally. The peasants (mostly bachelors!) greedily devoured boiled pork with black bread and tomato jam. Everyone praised what they had eaten, but no one called for marriage. Too tall (1 m 80 cm) and thin (50 kg), and even with lips a la Angelina Jolie, no one liked the aunt. Now this appearance is called model, and at that time the aunt was called "Sleeper" and "Gubakh" behind her back.

As life shows, sometimes you need to lower your eyes from the sky (with pilots) to the ground (with mere mortals). The groom appeared suddenly and very slowly in the form of an Estonian as long and thin as Svetlana herself. And she met him in the market - not at all romantic. But it turned out that it is reliable and practical. Innar, with an experienced look of a peasant, appreciated the rich contents of the aunt's basket (a good housewife, however) and decided to go on the attack. The assault in Estonian lasted only a year. Since then, the whole large Russian-Estonian family has been feasting on tomato jam with other culinary delights on a farm near Tallinn.

tomato jam recipe

Ingredients

• Tomatoes 500 grams.
• Pepper red sweet fleshy 150 grams (peeled from the stalks and seeds).
• Sugar 300 grams.
• Balsamic vinegar 25-30 ml.

How to cook

If there is no balsamic vinegar, then you can take a good quality wine or apple cider vinegar.

Ripe red cherry tomatoes or small creamy cream are ideal for this type of jam. Cut the tomatoes in half or into 4 pieces.
Cut the pepper into approximately the same pieces as the tomatoes.
We cover everything with sugar
and pour a glass of balsamic vinegar.
I didn't have any vinegar, so I poured a glass of very old dessert wine "Troyanda Zakarpattya".
Old wine has retained a wonderful aroma, golden transparency
and acquired a balsamic taste. Looking ahead, I will say that it turned out delicious!

We put the saucepan with the mixture on a small fire, let it boil,
turn off and set aside for a day. During cooking, do not interfere with the jam, but only draw a wooden spoon along the bottom of the dish so that the mixture does not burn.
We repeat this operation 3-4 times, not forgetting to leave the jam to infuse for a day. Be careful not to burn the contents!

This is what jam looks like in the photo after the fourth cooking.
Put the finished boiling jam in sterilized jars, roll up with boiled lids. It is necessary to store such jam in a dark and cool place. I poured the jam into my favorite old jar.

Another culinary experiment that ended in complete success is tomato jam. Who would have thought? Everyone's favorite vegetable, from which diligent hostesses do not get tired of extracting juice, preserving other vegetables in it (zucchini, eggplant, pepper), plays such an unusual role. You won’t surprise anyone with sweet pickled tomatoes, but jam is something new! Need to try!

The classic recipe for making red tomato jam for the winter, which can be taken as a basis, includes directly tomatoes, citrus in the form of a lemon and, of course, granulated sugar.

From the lemon you need to get everything that is possible, namely the juice and zest. Carefully remove the top layer, without touching the delicate white shell - it is responsible for bitterness. Then we squeeze the weak and defenseless lemon without zest to the last drop into the bowl. We do not need cake, it can be disposed of.

Wash and cut tomatoes as you like. For example, in small pieces, but it can also be slices, plates, circles.

We combine the prepared ingredients in a suitable container - a bowl or pan. Mix the zest, juice, tomatoes and sugar thoroughly.

We boil the future tomato jam in three stages. First bring to a boil and let rest for 30 minutes. Then bring to a boil again and rest again. For the third time, cook for about 30 minutes over low heat, not forgetting to stir. While tomato jam is being cooked, we will spend time with benefit - we sterilize cleanly washed jars in advance. It is enough to lower the lids into boiling water for 2-3 seconds. We lay out the finished jam in jars.

We tightly twist the jars with lids and wrap them, after a day we remove the jam from red tomatoes for storage for the winter in a cool dark place.

A proven recipe for making red tomato jam for the winter, step by step with photos.

Red tomato jam - recipe. Green tomato jam for the winter

Tomato jam - very unusual dish. It is difficult to classify it as a dessert; rather, it is a kind of sweet ketchup. It pairs well with roasted beef. stuffed meat, boiled pork, pizza and other dishes. About how to cook it original delicacy will be discussed in our article.

A simple tomato jam recipe. Ingredients

The basis for this interesting dish, as you might guess, are tomatoes. Their choice must be approached very responsibly. They must certainly be dense and strong so as not to turn into porridge when cooked. Tomato jam is best made from cherry tomatoes or other small field varieties. In addition, the fruits must be ripe - hard green flesh can hopelessly ruin the dish.

• tomatoes - half a kilogram;
• sweet fleshy red pepper (without seeds and stalks) - 150 grams;
• sugar - 300 grams;
• balsamic vinegar (can be replaced with apple or wine) - 25-30 milliliters.

A simple tomato jam recipe. Cooking method

1. First of all, thoroughly washed tomatoes must be cut in half or into four parts.
2. Next, cut the pepper into pieces of the same size.
3. After that, the products must be covered with sugar and poured into them. balsamic vinegar.
4. Then the pot with vegetable raw materials must be put on a slow fire and brought to a boil.
5. Then you should put aside the tomato jam. The recipe says that it must be infused for a day.
6. The above operation must be repeated three or four times. Each time the dish should be left for 24 hours in a dark and cool place.
7. After the fourth cooking, it can be laid out in sterilized jars and rolled up with boiled lids.

So our red tomato jam is ready. Recipes with the addition of this ingredient allow you to create very interesting dishes. The combination of salty and sweet makes them unusual and spicy.

Recipe for tomato jam with star anise. Ingredients

As you already understood, the process of preparing this dish takes a long time. However, in order to cook tomato jam according to this recipe, it will take only a day. Moreover, your participation in this procedure will be minimal.

• cherry tomatoes - one kilogram;
• sugar - 450 grams;
• lemon - one piece;
• jam thickener - ½ sachet;
• star anise - one star.

Recipe for tomato jam with star anise. Cooking method

1. First, boil water in a large pot. After that, on each tomato, a cross-shaped incision should be made next to the stalk and lowered for thirty seconds in boiling water. This is necessary in order to easily remove the skin from the fruit.
2. Next, wash the lemon and cut it in half. Remove the zest from one part, and then squeeze the juice out of the pulp. The other half must be cut into half rings of medium thickness.
3. Then, in a heat-resistant dish with a thick bottom, it is necessary to put peeled tomatoes, lemon, zest, star anise and cover the food with sugar.
4. After that, they must be put on low heat and boiled with constant stirring for about an hour. At first, there will be little liquid in the dish being prepared, but gradually the tomatoes will give juice, and it will acquire the desired consistency.
5. Now the future tomato jam for the winter must be removed from the heat, covered with a lid and left to infuse for room temperature during the day.
6. Next, add to the pan with fruit and vegetable mass lemon juice put it back on the stove and bring to a boil. If you like thin jam, you can simply simmer for one hour and remove from heat. If you prefer a thicker product, then you need to add a gelling agent to the cooking dish after boiling. After that, the jam should be boiled for another five minutes, immediately removed from heat and poured into jars.

Red tomato jam is ready! Do not be surprised that it will arouse great interest among your family. Seductive aromas of star anise and lemon will certainly attract all members of your family to the kitchen. If you want to keep the delicacy until winter, roll it up in sterilized jars. If you want to treat your loved ones to a new dish right now, close it nylon cover, store in the refrigerator and try to eat within twenty days.

Recipe for tomato and orange jam. Ingredients

That one more is enough unusual recipe cooking. Agree that you do not cook tomato jam every day. And here you have to add a couple of original ingredients to it:

• red tomatoes - one kilogram;
• sugar - three glasses;
• orange - one piece;
• lemon - half a fruit;
• vanilla - half a stick;
• ginger (root) - to taste.

Recipe for tomato and orange jam. Cooking method

1. First, the tomatoes should be scalded, doused with cold water and peeled off.
2. After that, peeled tomatoes must be cut into cubes.
3. Then the orange and lemon need to be peeled, freed from seeds and cut into small pieces.
4. Next, grind the ginger and vanilla.
5. Then all the ingredients must be combined in one container and covered with sugar.
6. After that, they need to let it brew for one hour.
7. Then you need to put on fire the future red tomato jam. The recipe says that it should be gradually brought to a boil over low heat, and then boiled for five minutes with constant stirring.
8. Next, the dish must be removed from the stove for one hour.
9. After that, it should be heated again, brought to a boil and boiled over low heat for thirty-five to forty-five minutes.
10. Then hot jam can be decomposed into clean and sterilized jars and rolled up for the winter.

Recipe for green tomato jam. Ingredients

This dish was created for those who want to take a break from store-bought surrogate and template recipes. In order to make green tomato jam for the winter, plum-like, fleshy, unripe fruits, small in size and firm in structure, are suitable.

Recipe for green tomato jam. Cooking method

1. First, wash the tomatoes and put them in a large heat-resistant container.
2. Next, you need to boil the syrup from sugar and water and pour tomatoes over it. After that, the vegetables should be covered with a lid and set aside for one day.
3. Then you should drain the syrup, bring it to a boil over moderate heat and pour over the vegetables again. After that, the jam must again be infused at room temperature for 24 hours.
4. After the specified time, the syrup must be drained again, boiled and pour tomatoes over it. Next, they need to be put on a low fire and kept on it until fully cooked. It is quite simple to determine it - a drop of the finished dessert should not spread over the surface.

This is how green tomato jam is made. The recipes for creating this appetizer are varied, and in the end we will surprise you with one more in an unusual way cooking.

Recipe for green tomato jam with rum. Ingredients

• Greens small tomatoes- one kilogram.
• Sugar - one kilogram.
• Vinegar 9 percent - 250 grams.
• Carnation - two inflorescences.
• Lemon is one thing.
• Rum - 30 milliliters.
• Water - 250 milliliters.

Recipe for green tomato jam with rum. Cooking method

1. First of all, you should wash and cut the tomatoes into slices.
2. Next, you need to boil the syrup. To do this, 500 grams of sugar must be mixed with water, bring the liquid to a boil and pour vinegar into it.
3. Then, in several stages, chopped tomatoes should be lowered into the syrup. Each portion must be boiled in it for five to six minutes.
4. After that, all cooked vegetables must be drowned in syrup and left to infuse until the next day.
5. Next, the liquid from the tomatoes should be drained into a separate bowl, add another 500 grams of sugar to it, as well as the pulp of a pitted lemon and cloves.
6. Then all the ingredients must be mixed together and pour the tomatoes with this spicy mixture. After that, the jam should be kept on low heat until the vegetables become transparent.
7. Now the jam should be cooled, mixed with rum and transferred to prepared jars.

Now you know how to cook green tomato jam. Recipes for making this appetizer will be a good help in your household. Enjoy your meal!

Tomato jam is a very unusual dish. It is difficult to classify it as a dessert; rather, it is a kind of sweet ketchup. It goes well with baked beef, minced meat, boiled pork, pizza and other dishes. How to cook this original delicacy will be discussed in our article.

Today, tomatoes are loved and recognized by all cuisines of the world. In what dishes it is not used, as soon as it is not harvested. These are marinades, and pickles, tomatoes are sour and dried. But not everyone has tried the jam from these wonderful fruits.

cherry tomato jam

Ingredients:

• cherry tomatoes - 1 kg
• sugar - 450 g
• lemon - 1 pc.
• gelatin - 15 g
• star anise - 1 star

To make cherry tomato jam, first you need to prepare the tomatoes. Make an incision in the region of the stem crosswise. Keep the tomatoes in boiling water for a minute, and you can easily peel them off.

Divide the lemon in half, cut one half into half rings 5 ​​mm thick, remove the zest (grater) from the second and squeeze the juice.

Put the tomatoes with spices and lemon in a bowl for cooking, sprinkle with sugar on top. Boil the mixture over low heat, stirring occasionally for an hour. Leave the jam for a day, covered with a lid.

When the tomatoes release their juice, add lemon juice and boil. After the jam boils, reduce the heat and boil for an hour, add gelatin. Soak gelatin in cold water for an hour in advance, then dissolve over low heat.

If you like thin jam, you can do without gelatin. Tomato jam is ready. Arrange it in sterilized jars and roll up.

Did you know? In the eighth century, the Aztec tribes discovered tomatoes. It was they who began to cultivate the plant, calling it "big berry". The culture came to European countries in the middle of the 16th century.

How to make Red Tomato Jam

Ingredients:

• Tomatoes - 1 kg
• Pectin - 40 g
• Sugar - 1 kg
• Lemon juice - 50 ml
• Basil (fresh chopped or dried) - 4 tbsp. l.

Tomato and basil jam is a fabulous dish. To prepare, first peel the tomatoes, then remove the seeds. Cut the tomatoes into slices and lay on the bottom of the dish in which you will cook.

Put the dishes on the fire, bring the contents to a boil, then simmer for ten minutes over low heat. Mash the mass into a puree and add finely chopped basil and lemon juice.

Mix pectin with sugar (250 g) in another bowl, while stirring the mixture in a cooking pan, pour in the pectin mixture. After the pectin puree boils, add the rest of the sugar. Boil for a couple more minutes and turn off the heat, remove the foam. Arrange the jam in jars and roll up the lids.

Important! On condition a large number canning, jam needs to be pasteurized to keep it longer.

Preparation of tomato jam from green tomatoes

Perhaps a recipe for jam from green tomatoes seems absurd, but it is also delicious and fragrant.

Ingredients:

• Green tomatoes - 1.5 kg
• Sugar - 1.3 kg
• Water - 200 ml
• Citric acid - 2 g

Cut the tomatoes into small slices, put in a cooking pan. In a separate bowl, boil the syrup from water and sugar. Pour the syrup over the tomatoes, add citric acid and boil over low heat.

Once it boils, turn off and let cool. Then repeat the procedure twice. The tomatoes will become soft and the syrup will thicken. After cooling the jam, transfer to clean jars and roll up.

Interesting! In Spain, every year in the summer in the city of Buñol, a celebration is held in honor of tomatoes. Came from different countries guests and residents of the country arrange a battle with these fruits.

yellow tomato jam recipe

Jam is made not only from red and green, but also from yellow tomatoes, try this recipe.

Ingredients:

• tomatoes - 500 g
• orange - 1 pc.
• regular sugar - 300 g
• gelling sugar - 200 g
• water - 150 ml

Cut the tomatoes into small slices, remove the zest from the orange and squeeze out the juice. Put all the ingredients in a bowl for cooking, cover with ordinary sugar and, bringing to a boil, cook for another ten minutes.

Remove from heat and let cool completely. Repeat procedure. Then add gelling sugar, bring to a boil and cook for another five minutes. Transfer to jars and roll up.

Attention! Do not forget to sterilize both jars and lids, otherwise the jam will “play” and the top layer will be covered with mold.

It is difficult to classify it as a dessert; rather, it is a kind of sweet ketchup. It goes well with baked beef, minced meat, boiled pork, pizza and other dishes. How to cook this original delicacy will be discussed in our article.

A simple tomato jam recipe. Ingredients

The basis for this interesting dish, as you might guess, are tomatoes. Their choice must be approached very responsibly. They must certainly be dense and strong so as not to turn into porridge when cooked. Tomato jam is best made from cherry tomatoes or other small field varieties. In addition, the fruits must be ripe - hard green flesh can hopelessly ruin the dish.

Ingredients:

• tomatoes - half a kilogram;
• sweet fleshy red pepper (without seeds and stalks) - 150 grams;
• sugar - 300 grams;
• balsamic vinegar (can be replaced with apple or wine) - 25-30 milliliters.

A simple tomato jam recipe. Cooking method

1. First of all, thoroughly washed tomatoes must be cut in half or into four parts.
2. Next, cut the pepper into pieces of the same size.
3. After that, the products must be covered with sugar and pour balsamic vinegar into them.
4. Then the pot with vegetable raw materials must be put on a slow fire and brought to a boil.
5. Then you should put aside the tomato jam. The recipe says that it must be infused for a day.
6. The above operation must be repeated three or four times. Each time the dish should be left for 24 hours in a dark and cool place.
7. After the fourth cooking, it can be laid out in sterilized jars and rolled up with boiled lids.

So our red tomato jam is ready. Recipes with the addition of this ingredient allow you to create very interesting dishes. The combination of salty and sweet makes them unusual and spicy.

Recipe for tomato jam with star anise. Ingredients

As you already understood, the process of preparing this dish takes a long time. However, in order to cook tomato jam according to this recipe, it will take only a day. Moreover, your participation in this procedure will be minimal.

Ingredients:

• cherry tomatoes - one kilogram;
• sugar - 450 grams;
• lemon - one piece;
• jam thickener - ½ sachet;
• star anise - one star.

Recipe for tomato jam with star anise. Cooking method

1. First, boil water in a large pot. After that, on each tomato, a cross-shaped incision should be made next to the stalk and lowered for thirty seconds in boiling water. This is necessary in order to easily remove the skin from the fruit.
2. Next, wash the lemon and cut it in half. Remove the zest from one part, and then squeeze the juice out of the pulp. The other half must be cut into half rings of medium thickness.
3. Then, in a heat-resistant dish with a thick bottom, it is necessary to put peeled tomatoes, lemon, zest, star anise and cover the food with sugar.
4. After that, they must be put on low heat and boiled with constant stirring for about an hour. At first, there will be little liquid in the dish being prepared, but gradually the tomatoes will give juice, and it will acquire the desired consistency.
5. Now the future tomato jam for the winter must be removed from the heat, covered with a lid and left to infuse at room temperature for a day.
6. Next, add lemon juice to the pan with the fruit and vegetable mass, put it back on the stove and bring to a boil. If you like thin jam, you can simply simmer for one hour and remove from heat. If you prefer a thicker product, then you need to add a gelling agent to the cooking dish after boiling. After that, the jam should be boiled for another five minutes, immediately removed from heat and poured into jars.

Red tomato jam is ready! Do not be surprised that it will arouse great interest among your family. Seductive aromas of star anise and lemon will certainly attract all members of your family to the kitchen. If you want to keep the delicacy until winter, roll it up in sterilized jars. If you want to pamper your family with a new dish right now, close it with a nylon lid, store it in the refrigerator and try to eat it within twenty days.

Recipe for tomato and orange jam. Ingredients

This is another rather unusual recipe for cooking. Agree that you do not cook tomato jam every day. And here you have to add a couple of original ingredients to it:

• red tomatoes - one kilogram;
• sugar - three glasses;
• orange - one piece;
• lemon - half a fruit;
• vanilla - half a stick;
• ginger (root) - to taste.

Recipe for tomato and orange jam. Cooking method

1. First, the tomatoes should be scalded, doused with cold water and peeled off.
2. After that, peeled tomatoes must be cut into cubes.
3. Then the orange and lemon need to be peeled, freed from seeds and cut into small pieces.
4. Next, grind the ginger and vanilla.
5. Then all the ingredients must be combined in one container and covered with sugar.
6. After that, they need to let it brew for one hour.
7. Then you need to put on fire the future red tomato jam. The recipe says that it should be gradually brought to a boil over low heat, and then boiled for five minutes with constant stirring.
8. Next, the dish must be removed from the stove for one hour.
9. After that, it should be heated again, brought to a boil and boiled over low heat for thirty-five to forty-five minutes.
10. Then hot jam can be decomposed into clean and sterilized jars and rolled up for the winter.

Recipe for green tomato jam. Ingredients

This dish was created for those who want to take a break from store-bought surrogate and template recipes. In order to make green tomato jam for the winter, plum-like, fleshy, unripe fruits, small in size and firm in structure, are suitable.

Ingredients:

• sugar - 1.2 kilograms;
• water - 300 milliliters;
• green tomatoes - 1 kilogram.

Recipe for green tomato jam. Cooking method

1. First, wash the tomatoes and put them in a large heat-resistant container.
2. Next, you need to boil the syrup from sugar and water and pour tomatoes over it. After that, the vegetables should be covered with a lid and set aside for one day.
3. Then you should drain the syrup, bring it to a boil over moderate heat and pour over the vegetables again. After that, the jam must again be infused at room temperature for 24 hours.
4. After the specified time, the syrup must be drained again, boiled and pour tomatoes over it. Next, they need to be put on a low fire and kept on it until fully cooked. It is quite simple to determine it - a drop of the finished dessert should not spread over the surface.

This is how green tomato jam is made. The recipes for creating this appetizer are varied, and finally we will surprise you with another unusual way of cooking.

Recipe for green tomato jam with rum. Ingredients

• Green small tomatoes - one kilogram.
• Sugar - one kilogram.
• Vinegar 9 percent - 250 grams.
• Carnation - two inflorescences.
• Lemon is one thing.
• Rum - 30 milliliters.
• Water - 250 milliliters.

Recipe for green tomato jam with rum. Cooking method

1. First of all, you should wash and cut the tomatoes into slices.
2. Next, you need to boil the syrup. To do this, 500 grams of sugar must be mixed with water, bring the liquid to a boil and pour vinegar into it.
3. Then, in several stages, chopped tomatoes should be lowered into the syrup. Each portion must be boiled in it for five to six minutes.
4. After that, all cooked vegetables must be drowned in syrup and left to infuse until the next day.
5. Next, the liquid from the tomatoes should be drained into a separate bowl, add another 500 grams of sugar to it, as well as the pulp of a pitted lemon and cloves.
6. Then all the ingredients must be mixed together and pour the tomatoes with this spicy mixture. After that, the jam should be kept on low heat until the vegetables become transparent.
7. Now the jam should be cooled, mixed with rum and transferred to prepared jars.

Now you know how to cook green tomato jam. Recipes for making this appetizer will be a good help in your household. Enjoy your meal!

As you know, jam is the most popular winter preparation. For many, fruit jam is familiar: strawberry, orange, plum, etc. But tomato jam? This is, you see, something interesting. Contrary to the beliefs of many housewives, tomatoes are not vegetables at all, but berries. Therefore, the jam from them turns out to be very tasty, although somewhat unusual. You can make jam for the winter from any tomato. Recently, recipes for cherry tomato jam have gained popularity.

What is cherry?

Perhaps this is the only type of tomato with an almost year-round season. Small, growing in beautiful massive clusters - they can be bought fresh both in autumn and in winter or spring. The taste and smell of cherry tomatoes are similar to a real tomato. Varieties of these tomatoes are known in several colors - the traditional red, green, yellow or even black.

Cherry tomatoes differ from ordinary tomatoes in that they can be stored longer in fresh. They contain one and a half times more various valuable substances useful for health (fructose, glucose, minerals and vitamins). 100 g of cherry tomatoes contains a daily dose of potassium and iron, as well as vitamins A, B, C.

cherry tomato jam

This treat is rightfully considered exotic among all home preservation. The taste of the preparation resembles sweet and sour sauce, which can be perfectly complemented with poultry or any meat dishes. A jar of this delicacy will pleasantly surprise guests who will have to guess for a long time what kind of fruit the hostess cooked it from?

Cherry tomato jam is usually prepared in several steps. To achieve color saturation during the first brewing, it is recommended to add balsamic vinegar. The amount of sugar can be adjusted to taste.

Cherry tomato jam: recipe with photo

This recipe is called by many a real tomato masterpiece. The dish is easy to prepare and turns out very tasty.

Ingredients

To make cherry tomato jam (the photo is presented in the article), you will need:

• ripe tomato fruits (2 kg);
• lemon (1 pc.);
• lemon juice (made from half a lemon)
• sugar - (about 800-900 g);
• anise (you can take star anise instead, this is a spice with a bright aroma, so it is used in minimal quantities - just one star).

Cooking steps

Next, we will tell you how to make cherry tomato jam. First, the tomatoes should be peeled. The hostesses advise for this to boil water in a saucepan, make a small incision (cross-shaped) on each tomato and for 40-60 seconds. put vegetables in boiling water. Such a heat treatment will make it easy to separate the skin from the pulp of the tomato.

Next, peeled tomatoes are carefully placed in a saucepan, covered with sugar, lemon slices are added (it is possible with zest: citrus is passed through a meat grinder), anise is added (1 star). After a while, the tomatoes give juice. After an hour and a half, the pan is put on fire. The mass is boiled for about an hour. In this case, do not forget to stir it regularly.

Then turn off and leave the jam to infuse. After a day, lemon juice is poured into the tomato mass and again brought to a boil. In order for the cherry tomato jam to thicken, it should be simmered over low heat for an hour. If, nevertheless, the consistency of the workpiece has not thickened enough, the cooking time can be increased to one and a half to two hours.

At the end, the jam is poured into small, pre-sterilized jars and put away for storage. Due to the fact that the product contains a high concentration of lemon juice, which is a safe natural preservative, cherry tomato jam does not need to be kept in the cold - it can “overwinter” perfectly even at room temperature.

Note to the hostess: something about spices

If, even after long cooking, the tomato mass does not thicken, you can add a little gelatin or any other product with a gelling effect to it.

Many housewives also create their own (author's) cherry tomato jam recipes. The taste of this berry is perfectly shaded by ginger, nutmeg, Dijon mustard. Chili pepper can be a good addition, but this spice is added to the dish only in very small quantities.

According to home craftswomen, it is in spices that lies main secret cooking original, very delicious jam. However, most often the housewives use only one spice - star anise or which have already been mentioned (see above). As part of a homemade cherry tomato preparation, it miraculously transforms the well-known taste of the product to everyone. According to reviews, the jam turns out to be sweet and sour, very fragrant and tart. This preparation can be used both as a dessert during family tea parties, and as an unusual sauce for meat dishes.

Which tomatoes to use?

The choice of tomatoes for jam should be approached with great responsibility and attention. Fruits must be strong, in no case with watery, but with dense pulp. Otherwise, during cooking, they will turn into gruel.

Tomatoes must be fully ripe. An exception is the option of making cherry tomatoes (this will be discussed below). On red fruits, in no case should there be areas of yellow-green color.

How to make green tomato jam? Compound

To prepare the workpiece use:

• tomatoes (1 kg);
• sugar (1.2 kg);
• purified water (1 glass);
• citric acid (2 g);
• vanilla (added to taste).

Cooking

The most fleshy, small oval fruits are selected, the stalks are cut out of them, washed thoroughly and cut in half. Carefully remove the seeds from each half with a teaspoon. Then, for two minutes, the tomatoes should be dipped in boiling water.

Next, they prepare, for which they combine sugar and water. The purified ones are poured with syrup, after which they are left overnight (6-8 hours are enough). After this time, the pan should be put on a strong fire and boil quickly. At the end of cooking, add citric acid or lemon juice (possible with zest), vanillin. The finished jam, as usual, is laid out hot in sterile jars and rolled up.

One more recipe

Green cherry tomato jam is also prepared this way. In the composition of the product:

• 1 kg of green berries;
• 1 kg of sugar;
• 1 liter of water;
• citric acid - to taste.

Bring a pot of water to a boil on the stove. Place the tomatoes in a deep bowl. Cut them in half and remove the seeds using a teaspoon. Then the half is laid on a cutting board and cut into small cubes. Next, the tomatoes should be placed in a saucepan and pour boiling water. After that, the product is again brought to a boil. The mass should be boiled for 10 minutes. Then the water is drained and again the tomatoes are poured with cold water. Bring to a boil and boil for 10 minutes. This product relieves bitterness. Boiled tomatoes are placed in a colander, allowed to drain, then put in a bowl and covered with sugar. The mass is left for two to three hours, after which it is poured hot water and cook again for about 10 minutes. Tomatoes should be allowed to brew for a day.

The next day, the syrup is drained, put on the stove and boiled for 15-20 minutes, after which they are poured with ready-made tomatoes. Next, put a bowl of tomatoes on the stove and cook for about 15 minutes. cook over low heat, stirring constantly. For 3 min. before the end of cooking, pour citric acid into it. Hot jam is poured into jars (sterilized), rolled up and placed in a dry, dark and cool place. According to reviews, it is very tasty, inexpensive and healthy jam goes well with pancakes, waffles, fresh buns and sweet crackers.