Recipes for green tomato jam for the winter

Subtleties of making jam

If you decide to start cooking, select the raw materials taking into account all the subtleties and carry out 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 areas, such tomatoes are rejected. Trimming rotten areas will not prevent the penetration of pathogenic microorganisms under the skin of the fruit.
Unripe tomatoes contain solanine, which in large quantities is harmful to human health. Solanine is also present in ripe fruits, but in small quantities. Therefore, before making jam, you need to get rid of it. There are several ways to eliminate “poison”.
You can pour filtered purified water over the tomatoes and leave for 3-5 hours. During this period, solanine will be washed away. 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 rely on the amount of free time. Next, the tomatoes are dried on towels and chopped.
Before you start cooking the treat, you need to cut out the area where the stalk is located, and also remove all the dots and black spots. The cutting option depends on personal preference and the recipe itself. Usually tomatoes are chopped into cubes and “orange” slices.

Green tomato jam – a classic

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

Prepare all the necessary products according to the recipe and utensils for cooking the treat. Pour water into a small saucepan and wait until it starts to boil. Slowly add granulated sugar while stirring.
Switch the stove to minimum power and continue simmering the syrup until the grains dissolve. When the consistency is reached, turn off the burner.
Start preparing the 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.
After soaking in a salty solution or plain water, the tomatoes must be placed in a cooking pan and poured with freshly prepared syrup. Cover the container with several layers of gauze and wait 18-20 hours.
When the specified period comes to an end, drain the resulting sweet mass and boil it separately in another saucepan. Pour this mixture over the remaining tomatoes in the pan. Allow another 16 hours, then start boiling the treat.
Place a fireproof dish on the stove and cook over low heat until the syrup thickens and the fruits themselves become transparent. To understand whether the treat is ready or not, you need to drop a little sweet mass onto a piece of paper. If it's not completely soaked, it's done.

Green tomato jam - 5 step-by-step recipes with photos

Recently, jam made from green tomatoes has been in great demand. This is truly exotic. The jam has a unique taste, rich emerald color, pronounced citrus smell and aroma. Of course, you will have to tinker with it, but the result is worth it.

Green tomato jam

If you think that green tomatoes will make inedible jam, you are mistaken. This is a recipe for those housewives who are not afraid to experiment. The jam is prepared from dense and fleshy fruits. Give it a try.

Cooking time – 9 hours.

Portions – 2.5 l.

Select tomatoes suitable for jam, removing all spoiled fruits. Remove stems and black spots from tomatoes. Rinse the tomatoes well with running water and dry with a paper towel.
Chop the tomatoes into halves, then into thin slices, although any cutting option can be used.
Place the chopped tomatoes in a special container for making jam.
Pour clean water into the container so that the tomatoes are completely covered. Boil the tomatoes over medium heat, cook for 10 minutes over low heat and then carefully drain the water. Add the specified amount of sugar to the tomatoes and mix it a little with the tomatoes.
Cook the tomatoes in sugar over low heat for 20 minutes. Turn off the heat and leave the jam to steep for 3 hours.
The cooking process for 20 minutes with a break of 2 hours must be carried out 3 more times. At the end of the fourth cooking of jam, add ½ tsp. lemons and stir. Pour the finished jam hot into sterile jars and roll up. Store in a cool place.

Enjoy your tea!

Jam made from green tomatoes

We present to your attention an amazing recipe for an unusual jam, very similar in taste to kiwi. The recipe is simple and quick.

Ingredients:

Green tomatoes – 1.5 kg.
Sugar – 1.3 kg.
Water – 1 tbsp.
Citric acid – 1 chip.

Cooking process:

First, prepare all the necessary ingredients for the jam.
Rinse the tomatoes well, dry with a towel and chop into random pieces. The best way to make this jam is to cut it into medium slices.
Place the chopped tomatoes in a saucepan to make jam.
In a separate pan, cook syrup from 1 cup of clean water and 1.3 kg of sugar. Pour the hot boiled syrup over the chopped tomatoes.
Add the required amount of lemon to them.
Boil the jam over low heat and turn off the heat. Let the jam brew for 2 hours.
Then repeat this process two more times.
The last, third time, cook the jam until the tomatoes are soft.
Leave the finished jam in the pan until cooled. During this time the dessert will become thick. Place it in clean jars and close with tight lids. Sterilization of such jam is not necessary. Store anywhere.

Bon appetit!

Green tomato jam, classic

This is a classic gourmet recipe. Small dark green fruits are not suitable for it, because they will give a bitter taste. Add citric acid to the jam, which can be replaced with fresh lemon, and vanilla. It will be very tasty.

Ingredients:

Green peeled tomatoes – 1 kg.
Sugar – 1.25 kg.
Vanilla sugar – 1 sachet.
Citric acid – 2 g.
Water – 300 ml.

Cooking process:

Wash the tomatoes under running water and cut into two parts. Remove tomato seeds, as they can add bitterness to the jam.
Be sure to blanch the chopped tomatoes for 2 minutes in boiling water. Then place in a colander, rinse and let the water drain.
In a saucepan for making jam, prepare syrup from the amount of sugar and water specified in the recipe. Boil the syrup for several minutes.
Place the prepared tomato pieces into the boiling syrup, mix everything well and bring to a boil.
Then turn off the heat and leave the tomatoes to steep for 10 hours.
After this time, place the pan over high heat and bring the jam to a boil.
Cook the tomatoes over low heat for 40 minutes (the desired temperature for boiling is 104–105 degrees).
Towards the end of cooking, pour citric acid or fresh lemon juice and a bag of vanilla sugar into the jam.
We put the cooked jam into clean jars and be sure to sterilize it according to generally accepted rules. Then we roll up the jars, cool them and transfer them to storage.

Enjoy your tea!

Tomato jam with citric acid

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

It’s worth clarifying right away that in the process of preparing preserves, only purified filtered water is used. Tap water is not suitable; a lot of chlorine accumulates in it.
So, after preparing the tomatoes and soaking them in water to eliminate solanine, you need to dry the tomatoes and chop them. Prepare a cooking pot.
Place the prepared raw materials in it, add enough water to cover the ingredients. If necessary, the amount of liquid is slightly increased.
Place the refractory container on the burner and wait until it boils. When this is achieved, set the minimum power of the stove and note the time. After 10-12 minutes the fire turns off.
Drain the liquid obtained from cooking the tomatoes; it will not be needed. Add granulated sugar to the tomato pieces, mix gently and simmer over medium heat for about another 15-20 minutes.
When the time allotted for cooking the treat has expired, remove the dishes from the stove and leave the treat for 3 hours. The tomatoes will absorb the syrup, become dense and not fall apart.
Then cook them again for a quarter or a third of an hour, leave to cook for a couple of hours. Next comes the next stage of cooking - the third. At this step, add citric acid and stir the treat.
At the end you will get a thick jam with a yellow tint. It is enough to roll it hot into jars, turn it over and leave it for a day. Then the treat is moved to the cold.

Recipe with citric acid and vanillin

For 800 g of tomatoes you will need 750-800 g of sugar, 240 ml of water, 1 level teaspoon each of vanillin and citric acid. We recommend choosing small fruits. Before cooking green tomato jam using this method, cut the tomatoes and remove the seeds. It is necessary to boil the fruits in water three times. After each time, change the liquid: pour out the hot one and pour in the cold one.

The syrup is made using sugar and water. The cooked tomatoes are crushed in a blender and the skins are removed through a sieve. The finished puree is added to the syrup and boiled until the desired thickness is obtained. Before removing the dishes from the heat, you need to add acid and vanillin and simmer for a few more minutes. The product is ready for sealing.

Tomato jam with cloves and rum

rum - 40 gr.
vinegar (6-9%) - 0.25 l.
small tomatoes - 1.1 kg.
granulated sugar - 1.1 kg.
clove buds - 2 pcs.
lemon - 1 pc.

As in all previous cases, the tomatoes must first be prepared for further actions. For this purpose, they are soaked in saline solution or ordinary filtered water. Next, the fruits for treats are chopped into slices or randomly.
Start cooking syrup from half the volume of granulated sugar and 0.5 liters. water. When the granules are completely dissolved, add all the vinegar solution according to the recipe.
Place chopped tomatoes into the sweet mixture, set aside for 6 minutes and turn off the burner. Leave the ingredients to infuse for 10-12 hours.
After this period, drain the syrup and add the remaining granulated sugar to the tomatoes. Boil again, during this time prepare the lemon. It must be washed and cut into cubes with the peel.
When the syrup boils and boils for 5 minutes, add tomatoes and citrus pieces to it. Add cloves in buds, stir and continue simmering on low power.
When the treat is melting into the syrup, turn off the burner. Rum is added after cooling completely. Pack into containers and store in the refrigerator.

Fragrant jam with spices and rum

For 1 kg of green tomatoes, take 1 kg of sugar, 1 lemon, 35 ml of rum, clove inflorescences (2 pieces), a glass of vinegar (9%). Wash the tomatoes in advance and cut into medium-sized pieces.

Boil syrup from half the sugar and a glass of water, pour vinegar and add tomatoes in small portions. Cooking lasts 6-7 minutes, infusion - 10-12 hours.

The saturated syrup is drained, cloves and lemon (cut into slices) are added, the remaining sugar is added and boiled. Pour the prepared mixture over the tomatoes and cook until tender. After the green tomato jam has cooled, add rum and place in a bowl for further storage in the pantry or cellar.

Tomato jam with nuts

granulated sugar - 1.3 kg.
drinking water - 370 ml.
walnuts (peeled) - 220 gr.
green tomatoes - 1.1 kg.

Choose small tomatoes; it is convenient to cut them into slices that are not too thick. The nuts must be removed from the shell, and the kernels must be fried separately in a dry frying pan without oil for 5 minutes.
Next, the nuts are crushed to crumbs using a method convenient for you (blender, rolling pin, etc.). Boil the thick syrup from water in the amount according to the recipe and granulated sugar, the granules should dissolve completely.
Stuff the tomatoes with nuts and place in a fireproof container. Pour syrup on top, cover with gauze or a towel, leave for 20 hours at room temperature.
After the specified period, pour out the syrup, boil it, add it to the tomatoes again and roll it into jars. For even cooling, it is better to leave the jars in the kitchen.

Green tomatoes are quite popular among vegetables for preservation. They are rolled up for the winter in the form of jam, following a special technology, so that later you can enjoy a delicious snack. Consider popular and delicious recipes.

Cherry tomato jam recipe

Ingredients: Tomatoes (cherry) - 1/2kg; Sugar - 1/2kg; Lemon (juice) - 2 tbsp; Ground allspice - 0.5 tsp; Water - 1 glass.

Preparing the tomatoes. We make a puncture in each with a toothpick. We make syrup and immerse the fruits in it. Boil for 5 minutes, remove from the stove and leave for 4-5 hours. Repeat cooking three times for 5 minutes at intervals of 5-7 hours. We twist the jam laid out in the prepared container.

Video: recipe for green tomato jam

Young housewives very often do not know that green tomatoes, when properly processed, can be tasty and healthy, especially since few people know that you can make jam from green tomatoes. But it’s quite simple, quick and the result is an unusual jam. Pamper your family and friends with this original jam, and none of them will be able to immediately guess what it is made from. You can also cook something equally interesting. In this master class we will share an unusual recipe for green tomato jam.

For the recipe you will need: - green tomatoes - 1 kg; – orange – 1 pc.; - ground cinnamon - 1 teaspoon; – sugar – 500 gr.

Recipe with photos step by step:

Necessary ingredients for making green tomato jam.

Wash the tomatoes, clean out any bumps. Cut the tomatoes into small cubes

Add half of the total sugar. Leave them to steep for at least 12 hours. It will be easier if you do this in the evening and start further preparation in the morning.

Finely chop the orange peel. You can use any citrus fruit of your choice in this recipe, but with lemon the jam will be more sour and tart.

Place the peels in a saucepan with the tomatoes, add the remaining sugar and place over low heat.

After the jam boils, you need to cook it for 10 minutes and forget about it again for 5 - 6 hours. Add cinnamon. I add ground cinnamon, but you can add a whole stick and then take it out. Then its aroma will be light and subtle. Squeeze the juice from the orange, add to the pan and cook everything together for at least half an hour.

After this, the jam can be cooled and served to guests, but I like to add intrigue to this process. Therefore, I put the jam in a blender and beat until smooth. This way there is a greater chance that surprised friends will argue for a long time about what this delicacy is made from. And the consistency of the confiture opens up more space for creativity. After all, you can make sweet pies with it,

Vegetables

Recipe: Green tomato salad.

A green tomato salad is very easy to prepare, and tastes no worse than salads with regular red ones. To prepare it, take four kilograms of green tomatoes, one kilogram of onions, half a kilogram of sweet peppers, one kilogram of carrots, three hundred grams of parsley root, one glass of sugar, twenty peppercorns, five bay leaves, ten cloves, three hundred to four hundred milliliters of vegetable oil.

Cut green tomatoes into circles, onions into rings, grate carrots, cut sweet peppers into strips, cut parsley root into circles or grate them too. Sprinkle the vegetables with salt, close the lid and leave in a cool room for ten to twelve hours. Drain the brine (this brine can easily be used to pickle cucumbers), add sugar, pepper, bay leaf, cloves and vegetable oil to the mixture. With the lid closed, simmer for about one hour. Immediately transfer to jars and sterilize (liter and half-liter jars take ten minutes, three-liter jars do not need to be sterilized, just wrap them in a warm blanket until they cool completely).

Description

Green tomato jam

- a rather unusual type of winter delicacy, because such desserts are often prepared from fruits and berries.
Still, homemade vegetable preparation is in no way inferior in taste to homemade fruit delicacies. In fact, preparing extraordinary tomato jam at home is not so easy, so we have prepared step-by-step instructions in the form of a photo recipe, after studying which you can make the cooking process easier. As a result, the finished vegetable jam with orange and lemon will definitely pleasantly surprise you and will certainly delight all your loved ones with its taste.
Before closing the tomato delicacy for the winter, it must first be boiled, like any fruit jam. The recipe for preparing a vegetable dessert is no different from your usual method of preparing winter supplies. Each stage of the cooking process is described in detail in a step-by-step diagram, which is given below.

After studying this photo recipe, you will learn how to properly cook delicious tomato jam from green fruits and, in general, how to make a unique sweet vegetable preparation for the winter at home. So, let's start cooking!

Steps

Immediately wash vegetables and citrus fruits thoroughly and dry them with a towel.

Cut dry and clean green tomatoes into small slices, removing all the stems.

We cut the orange and lemon into small pieces and remove all the seeds from them, which we do not throw away later, but place them in a small bag or wrap them in a medical bandage, tying them with a long thread. Place the prepared fruits in a blender bowl and add fifty grams of boiled water to them. Next, beat the contents of the blender.

We will also prepare the ginger root by grating it on a fine grater.

Pour the resulting liquid citrus mass into a saucepan and place the prepared chopped tomato slices into it. Mix everything thoroughly and cook the tomato mixture until it begins to boil. After this, boil the liquid for ten minutes.

During this time, the tomato slices have already been thoroughly saturated with the citrus mass. Now add granulated sugar and grated ginger root to the contents of the pan.

Then we take the prepared bag or bandage with citrus seeds and tie its thread to the handle of the pan, and lower the bag itself into the tomato mixture. Next, mix the aromatic mass thoroughly and leave it to cook for forty minutes, stirring the mixture periodically.

After the specified time, the tomato mixture has thickened significantly, which means it’s time to take out the precious bag of seeds from it by pulling it by a thread. Next, spread the resulting vegetable delicacy evenly into sterilized jars and roll them with treated lids. Then we wrap them in a blanket until the delicious dessert cools completely. Green tomato jam with ginger and orange is ready

Bon appetit!

Step 1: prepare the ingredients.

Place a deep saucepan with regular running water on the stove and bring to a boil. Sort through the green tomatoes and remove damaged, rotten fruits. Then rinse them under running water and place them in a deep bowl. Let the tomato dry. Then cut off the places where the stem was attached to the tomato, cut it in half and remove the seeds with a teaspoon. Place on a cutting board and, using a knife, cut into small cubes approximately 1 by 1 centimeter in size.

Step 2: pour in the tomatoes.

Place the tomatoes back into the deep pan and pour boiling water from the second pan. Place the saucepan with the tomatoes on the stove set to high, bring the water to a boil again and cook the chopped tomatoes for 10 minutes,
stirring them occasionally with a wooden spatula.
Then drain the water and cover the tomatoes again with cold running water, place on the stove, bring to a boil and simmer for 10 minutes.
This whole process is necessary for the bitterness to go away.

Step 3: infuse the tomatoes.

Place the boiled tomatoes in a colander, let the water drain, place in a deep aluminum bowl and cover with sugar. Cover the bowl with plastic wrap. Leave the tomatoes in the sugar for 1 – 2 hours.
While they are settling, boil the required amount of clean distilled water in the kettle again.
After the required time has passed, pour boiled clean water over the tomatoes and cook over low heat for 10 minutes.
Then remove the bowl from the heat and let the tomatoes brew for
1 day,
under plastic wrap.

Step 4: boil the syrup and make the jam.

The next day, carefully pour the syrup in which the tomatoes were cooked into a deep saucepan, and leave the tomatoes in an aluminum bowl. Place the saucepan with the syrup on the stove, set to high, bring to a boil and turn on the stove. Boil the syrup for 15 - 20 minutes,
then pour it over the green tomatoes.

Step 5: preserve green tomato jam.

Place the bowl of tomatoes on the stove and cook them over low heat with the syrup for 15 minutes
, constantly stirring them with a kitchen wooden spatula to avoid burning at the bottom of the bowl.
2 - 3 minutes
before the end of cooking, add citric acid to taste, mix the whole mass thoroughly.
Pour the hot jam into sterilized jars using a ladle, cover with sterilized metal lids, place them on the jars using canning tongs and close the jam with a canning key. Turn the finished jars upside down and leave them to cool under a woolen blanket for 2 to 3 days.
When you wrap the jars, remember that there should be no gaps between the blanket and the container, the jam should cool slowly without sudden changes in temperature. Place the finished jars of jam in a dark, dry, cool place, such as a cellar, basement or pantry.

Step 6: serve green tomato jam.

Green tomato jam is served cold or at room temperature.
It is poured into bowls or placed on the table in deep vases, and small spoons and saucers are placed nearby to make it convenient to pour the jam and savor it with freshly brewed tea of any kind. Green tomato jam goes great with sweet crackers, waffles, pancakes, fresh baked muffins, cookies, and even a regular piece of bread. Tasty, not expensive and very healthy! Bon appetit! — − Do not overcook the jam and syrup; this can cause the tomatoes to change color from green to burgundy or even brown.

— − Instead of citric acid, you can use concentrated lemon juice, which can be purchased at any supermarket or freshly squeezed juice from lemons.

— − Cutting tomatoes is not important, you can chop them as you wish.

— − Very often cinnamon and ground cloves are added to this type of jam.

— − If you want the tomato fruits in the jam to remain intact, remove the stalk, make several cuts in the tomato and remove the seeds using a regular pin. Then process the tomatoes and cook the jam as written in the recipe.

— − Remember that all equipment that you will work with during the process of preserving jam must be thoroughly washed with detergents or soda, then treated with boiling water or sterilized. − You can sterilize lids and jars in different ways. To find out more about this. You can follow this link

Many of us are accustomed to the fact that jam is exclusively fruit or berry. It’s hard for us to imagine that it can be made even from ordinary green tomatoes. Moreover, it is distinguished not only by its originality, but also by its pleasant mild taste. Find out several recipes for making this jam.

Green tomato jam: delicious recipes with rum, walnuts, lemon

If you properly process unripe tomatoes, you can get from them not just tasty, but also very healthy green tomato jam. The sweet dessert, after cooking, bears little resemblance to hard, unripe fruits, but more to something exotic and delicate. But before you start preserving it for the winter, you need to learn about all the intricacies.

How to make green tomato jam

To make truly delicious jam, you need to take into account some recommendations:

You should not overcook the syrup, otherwise its delicate green color will change to brown.
Citric acid can be replaced with lemon juice.
Each housewife decides what pieces to cut unripe fruits into, based on her own taste.
Cinnamon, cloves and other spices are often added to the product, which add a special piquant note to the dish.
You only need to preserve jam for the winter in sterile jars, otherwise it will quickly spoil.

If you take all these tips into account, even a beginner can make delicious green tomato jam.

How to choose the right tomatoes

When choosing unripe fruits, you need to pay attention to ensure that they are not damaged. Tomatoes should be firm and fleshy. Size doesn't matter.

How to prepare green tomatoes for jam

Green tomatoes contain a substance harmful to humans - solanine. This is a poison that can temporarily disable the body's systems; it is this that gives the bitterness. Ripe tomatoes also contain it, but its amount is minimal. To make jam from unripe fruits, there are two simple ways. They will help rid tomatoes of solanine:

pour cold water over the fruits and leave for 3 hours;
Soak green tomatoes in salted water for an hour (per 1 liter – 1 tbsp. salt).

After such processing, you can, by choosing one of the recipes, begin cooking a thick dessert.

How to make jam from sweet green tomatoes

The technology for making jam is the same in almost all recipes:

Initially, unspoiled fruits are selected.
Next you need to soak them in cold water or saline solution.
Cut into pieces.
Add sugar or prepared syrup.
Boil 3 times.
Place into jars and seal tightly with lids.

If you follow all the stages of preparation, the jam will resemble kiwi in color and marmalade in thickness.

Recipes for green tomato jam for the winter

During cooking, you can use small fruits, which will be boiled whole or cut into slices. In addition to tomatoes, spicy herbs, citrus fruits and nuts are used, which bring a pleasant smell and taste to the dish.

To decide which recipe is better, you can use several at once, preparing a small portion to personally evaluate the taste.

Green tomato jelly and jam recipe

You will love this simple recipe for its thick consistency and delicate aroma. Ingredients:

0.5 kg green tomatoes;
2 tbsp. Sahara;
1 pack of orange jelly;
half a lemon.

Stages of canning for the winter:

Sort out the unripe fruits, cut out the stem area, and soak in saline solution.
After soaking, cut into slices and puree using a blender.
Transfer to a cauldron, add sugar and cook for a quarter of an hour, stirring.
Add the contents of the packet with orange jelly, squeeze the juice from half a lemon, stir, and simmer for another 10 minutes.
Place in sterile jars, close and cover with a blanket.

Recipe for green cherry tomato jam

To make jam from small unripe green tomatoes you will need the following products:

1 kg unripe cherry tomatoes;
1 kg sugar;
1 tsp. citric acid;
1.5 tbsp. water;
a pinch of vanillin.

The dessert is prepared like this:

This recipe involves using whole cherry tomatoes, so it is better to choose fruits of the same size.
Boil the raw materials three times for 20 minutes, constantly changing the water.
Drain off all the liquid and remove the skin from the fruit.
Separately, boil the syrup in a saucepan by combining water and sugar and boiling until all the crystals have dissolved.
Place the cherry tomatoes in the prepared syrup and cook until the mixture thickens.
You constantly need to skim the foam and stir.
10 minutes before the end of cooking, add vanillin and citric acid.
Place in sterile jars and roll up.

If you boil the product longer, you will get a thick jam that will serve as a filling for baked goods.

Whole green tomato jam

Moldova is considered the birthplace of this recipe; it has been prepared there for many years. To prepare it you will need to take:

1 kg of unripe tomatoes;
1 tbsp. nut kernels (almonds, walnuts or hazelnuts are suitable);
6 tbsp. Sahara;
4 tbsp. water.

You need to cook the jam like this:

Cut out the stem of unripe tomatoes and use a teaspoon to make an indentation.
Lightly fry the nuts and pass through a meat grinder.
Stuff the tomatoes with nuts and place in a bowl for jam.
Boil syrup from sugar and water and pour hot over the fruit. Leave for a day.
After the allotted time, carefully drain the syrup and bring it to a boil again, pour over the fruits again.
Do this procedure two more times, but leave for 5-6 hours.
Place the bowl on the stove one last time and cook the tomatoes until they are ready.
Place into jars and seal tightly.

How to make jam from green tomatoes and oranges

Green tomato jam for the winter is moderately sweet, and thanks to the addition of oranges it acquires a wonderful aroma. Ingredients:

1 kg of large unripe fruits;
1 orange;
1 tbsp. Sahara.

The cooking process consists of the following stages:

Soak the tomatoes for 3 hours in cold water. Cut into slices, add sugar and cook.
Peel the orange, divide into slices and squeeze the juice out of them.
When the jam is almost ready, add orange peels to it, which will help remove the taste of tomatoes.
Pour citrus juice into the pan. Boil for 5 minutes.
Divide into jars.

Advice! If you increase the amount of sugar and add more orange zest and lemon, the tomato smell will not be felt at all.

Green tomato jam with walnuts

To prepare jam you need to follow these steps:

Soak medium-sized green tomatoes in a soda solution for 4 hours, after cutting out the place of the stalk.
Nuts should also be placed in water for 20 minutes. Soda is first added to it. Remove the husks from the nuts, cut in half or into 4 parts.
Boil sugar syrup. Add tomatoes and nuts to it. Leave the jam to stand for 5 hours, and then put it on the stove and cook for a quarter of an hour.
Remove from heat and leave overnight. Then boil again.
Pour the dessert into sterile containers and seal tightly with lids.

Green tomato jam with lemon

To make the jam according to this recipe tasty, you should select green and dense fruits. When cooking, such tomatoes will not separate the skin from the pulp. Products:

1 kg of unripe fruits;
1 kg sugar;
2 lemons.

Cooking steps:

Wash unripe fruits and cut into cubes. Transfer to a saucepan and add sugar. Leave for 3 hours.
When the tomatoes release their juice, cut the lemons in half and squeeze them into a container with the tomatoes.
Place the jam on the stove, stirring occasionally. After 15 minutes, the syrup will change its color, and when it thickens, the dessert can be considered ready.
Place the jam in jars and seal tightly.

Advice! To completely remove the smell of tomatoes, you can add finely chopped lemon zest to the dessert.

Ginger jam

The preparation of this recipe consists of the following steps:

Cut unripe fruits (1 kg) into slices, blanch in boiling water for 2 minutes, and then put in cold water.
Boil syrup (900 g sugar and 2 tbsp. water) and put tomatoes in it.
Grate the ginger root, take 1 tbsp. l. and add to syrup.
Place the jam on the stove and cook until done.
Place into sterile jars.

Recipe for green tomatoes with rum

To prepare this recipe for jam from small green tomatoes you will need the following ingredients:

unripe fruits 1 kg;
sugar 1 kg;
1 tbsp. vinegar;
2-3 grains of cloves;
2 tbsp. l. Roma

Step-by-step cooking technology:

Wash small tomatoes, cut out any damage and remove the stem. Can be cut into slices or left whole.
Take 500 g of sugar, add water and boil. Gradually add unripe fruits to it, boil for 5 minutes. Set aside for a day.
After this, drain the syrup, add the remaining sugar, cloves and lemon slices, mix and pour over the tomatoes.
Cook the jam until the fruits become transparent.
Remove from heat, cool and pour in rum, put into jars and preserve for the winter.

Terms and conditions of storage

Ready jam can be stored in the pantry or basement for up to 1 year. The room temperature should not rise above +22 °C. But if the product is prepared correctly, all stages are strictly followed, then it is not afraid of changes. If the jam is covered with nylon lids, then it should be stored in the refrigerator for no more than 3 months.

Conclusion

Green tomato jam may seem unusual, but it is very tasty. Any of the recipes described above can be supplemented with additives that can add a special touch of piquancy. Any experiments will only make the jam tastier and more aromatic.

-recipe for a thick product made from unripe fruits for the winter.

Source: https://AgroGnom.ru/retsepty/retsepty-varenya-iz-zelenyh-pomidorov.html

Can green tomato jam be tasty?

At first glance, green tomatoes do not have the taste or smell necessary for a sweet treat. And even by ear its name is quite unusual. But, having prepared this sweet miracle, you will realize that you were completely wrong. It is truly tasty, beautiful and aromatic.

It’s worth preparing if only to diversify your diet and surprise your family and friends with a new interesting delicacy.

Did you know?
Tomatoes contain choline, which lowers cholesterol levels in the blood and prevents fatty liver degeneration. In addition, tomatoes have a beneficial effect on blood hemoglobin and improve the body's defenses.

Recipe: Green tomato caviar.

Prepare: three kilograms of green tomatoes, half an onion, a kilogram of carrots, ten to fifteen bell peppers, three tablespoons of salt, three hundred grams of sugar, half a spoon of vegetable oil.

Grind all the ingredients in a meat grinder, put on the fire and simmer for an hour and a half, stirring constantly. About ten minutes before the end, add one tablespoon of essence. When cooking, you can add a couple more cloves of garlic. Place the finished caviar in small jars, wait until the jars have cooled, and then put it in the refrigerator, where you can store it.

Green tomato jam: the simplest step-by-step recipe

The jam prepared according to this recipe turns out to be incredibly tasty and aromatic. If the tomato seeds bother you, you can remove them, but they give the jam a piquant appearance.

What you need in the kitchen: appliances and utensils

gas or electric stove;
enamel pan (from two liters);
wooden spoon;
cutting board;
ladle;
glass jar (0.5 liter);
plastic (nylon) cover.

Required Ingredients

For a half-liter jar of the finished product you will need:

green tomatoes - 500 gr;
granulated sugar - 500 g;
water - 300 ml;
citric acid - 1/3 teaspoon.

Step-by-step cooking process

Did you know?
100 grams of tomatoes contain only 22 kcal, so they can be safely consumed by people on a diet. And the high content of serotonin in tomatoes will make you happier and more cheerful. Video: recipe for green tomato jam

What to serve with green tomato jam

Important! If you completely freeze the tomato slices before preparing the jam, and then defrost them and drain the water, the taste of the jam will be more delicate.

Italian chefs believe that its refreshing taste goes well with fish dishes. Try, experiment, and you will find your favorite way to consume this delicacy.

Green tomato jam is an unusual and interesting preparation for the winter, which is a great way to successfully use the autumn surplus of unripe tomatoes from your dacha. In addition, this is an excellent opportunity to surprise your guests with the original and unusual taste of a new dish.

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Other ways to make green tomato jam

In addition to the classic version of green tomato jam, there are recipes with the addition of fruits and spices. They will add a new interesting flavor note to this delicacy. Let's look at a few of these recipes.

With rum and cloves

Ingredients:

small green tomatoes - 1 kg;
granulated sugar - 1 kg;
vinegar (9%) - 250 ml;
cloves - 2 pcs;
lemon - 1 piece;
rum - 30 ml.

Cooking method:

With orange

Ingredients:

large green tomatoes - 1 kg;
granulated sugar - 200 g;
orange - 1 pc.

Method of preparation:

With lemon

Ingredients:

green tomatoes - 1.5 kg;
granulated sugar - 600 gr;
vanilla - 0.5 pod;
juice of half a lemon;
zest of one lemon.

Cooking method:

Cut well-washed tomatoes into slices, place in a saucepan and cover with granulated sugar.
After 8 - 12 hours of infusion, add finely chopped lemon zest and simmer over low heat for about ten minutes.
Leave the jam for six hours, then let it simmer for 5 - 10 minutes with vanilla, then remove it. Leave for another 12 hours.
Boil with lemon juice for 30 - 60 minutes and blend with a blender until smooth.
Bring to a boil again, pour into pre-sterilized containers and roll up.

Important!
Don't be confused, the zest is the thin top layer of the fruit, not the entire skin! It is convenient to cut the zest with a thin sharp knife or vegetable peeler.

With alcohol

Ingredients:

green tomatoes - 1 kg;
sugar - 1 kg;
water - 0.7 l;
lemon juice - 20 ml;
alcohol - 40 ml;
zest of one lemon.

Cooking method:

Cut well-washed green fruits into slices, place in a saucepan and add alcohol.
Mix everything and leave covered for 12 hours.
Boil water, add sugar, add lemon juice and finely chopped zest.
Pour this syrup over the fruits and cook until thickened.
Pour the hot product into pre-sterilized containers and roll up.

Green tomato jam with lemon: recipe for the winter, best options

Sometimes, due to weather or pests, tomatoes do not have time to ripen. To prevent them from disappearing, they are left on the windowsill until they turn red.

Another, even more appetizing option is to make green tomato jam for the winter. It is not difficult to prepare and does not take long; the dish will diversify homemade twists and will delight the household.

If everything is done correctly, the taste of the dessert turns out delicious and unusual.

Recipe 1. With lemon

To make lemon jam prepared according to this recipe especially tasty, choose the greenest and densest fruits. The greener the tomato, the less likely it is that the skin will separate from the pulp, resulting in a thicker jam.

Ingredients:

1 kg of green tomatoes;
1 kg sugar;
2 lemons.

Advice! The zest of one lemon will add “devil” to the jam - cut it into strips and combine with the tomatoes before cooking.

Preparation:

Wash and dry the tomatoes, cut into small cubes. Place the pieces in a saucepan and sprinkle granulated sugar on top. Stir, cover the pan with a napkin.
After 3 hours, when the tomatoes have released their juice and the sugar has partially dissolved, cut the lemons crosswise and squeeze the juice out of them into the pan.
Place the dishes on the fire and cook, stirring the mixture from time to time.
After a quarter of an hour, the syrup will change color. When the sugar dissolves and the syrup becomes thick, the jam is ready.

The resulting dessert can be rolled into sterile jars or stored in containers that close tightly.

Recipe 2. With orange

Green tomato jam turns out to be moderately sweet, not cloying, and in combination with orange, the dessert acquires the missing aroma and delicious aroma. Unripe, green tomatoes do not have a pronounced smell or taste, so they easily acquire the aroma of additional components.

Ingredients:

1 kg green tomatoes (large size);
200 g granulated sugar;
1 orange.

Preparation:

Cut the tomatoes into large slices, place in a saucepan and cover with granulated sugar. Place the dish on the fire and cook, stirring the mixture occasionally with a spoon.
Using a vegetable peeler or knife, remove the zest from the orange. Divide the citrus into slices. You don't need pulp for jam, you just need orange juice.
When the jam boils and is almost cooked, add orange peels to it. Thanks to this ingredient, the tomato taste will not be felt at all, but the dessert will become surprisingly fragrant and aromatic.
Squeeze the juice from the orange slices directly into the pan with the future jam. Keep it on the fire for another five to seven minutes, then turn it off.
Pour the cooled jam into pre-sterilized jars and store in the refrigerator or cool cellar.

The dessert tastes sweet and sour with a pleasant orange aroma. The smell of tomatoes may appear when opening the jar, but the taste of tomatoes is not noticeable.

Advice! If you increase the amount of sugar and add more orange juice and zest, the smell of tomatoes will be completely eliminated. But the jam can turn out cloying.

Recipe 3. With walnuts

To surprise your family and guests, make an unusual jam from green tomatoes with walnuts for the winter.

Ingredients:

1 kg of green tomatoes;
150 g walnut kernels;
1.3 kg sugar;
400 ml water;
1 tbsp. (20 g) baking soda.

Preparation:

Wash small green tomatoes thoroughly and place them in a soda solution. To prepare it, you need to take one tablespoon of soda for one liter of water. The tomatoes should sit in the solution for two or three hours. After this, take out the fruits, wash them thoroughly again and place them in a container where you will make the jam.
Lightly fry the walnut kernels in a frying pan and then chop them.
Make sugar syrup from water and sugar by mixing them and boiling.
Pour hot sugar syrup over the tomatoes and add chopped nut kernels. Let the resulting mixture sit for four to six hours.
After the specified time, bring the future jam to a boil, cook for ten minutes. After this, leave the mixture again for four to six hours and boil again, only this time cook the dessert until tender, which will take about half an hour.

Pour the jam into sterilized jars and roll up.

Useful tips

If you take into account the recommendations of experienced housewives during the preparation process, then green tomato jam will turn out surprisingly tasty:

Green tomatoes of any shape and size are suitable for jam. But it is still better to give preference to plum-shaped tomatoes, as they have the densest structure.
Fruits with rot or cracks are not suitable for cooking. Pruning, as a rule, does not help, since microorganisms that have penetrated inside the fruit will multiply in the finished dessert.
Green tomatoes contain a lot of solanine. For the human body, this substance is poison, but it can be easily removed by soaking the tomatoes in clean cold water for 3 hours. A salt solution will help remove corned beef: dilute one tablespoon of spice in one liter of water and place green tomatoes in the mixture for 50 minutes, then wash thoroughly.

Source: https://womenburg.ru/recepty/2717-varene-iz-zelenyx-pomidorov.html