After harvesting, with the onset of the first cold weather, a large number of unripe tomatoes may remain on the garden plot. Usually, medium-sized fruits are not thrown away, but eaten in salted or pickled form. Small green tomatoes can also be used - try making jam from them with an original sour taste.
It is necessary
-
- For jam:
- 60-70 small green tomatoes;
- 1 kg of sugar;
- walnuts and / or raisins for filling;
- orange peel;
- 5 g vanillin;
- 5 g citric acid;
- 2 geranium leaves.
- water.
- Additionally:
- glass jars;
- tin covers;
- the spoon;
- seamer
- knife;
- hairpin or pin;
- enameled cooking utensils;
- colander.
Instructions
Step 1
Collect six to seven dozen small green tomatoes and rinse them thoroughly under running water. Then cut off the bottom of each fruit - the stalk and some pulp. Remove the seeds carefully with a hairpin or pin, being careful not to damage the integrity of the tomatoes.
Step 2
Be sure to boil the fruits in three waters so that the tomato jam does not taste bitter. In addition, careful heat treatment of unripe nightshades will help you completely get rid of the toxic substance - solanine. Proceed in the following sequence:
- fill the tomatoes with water and bring to a boil;
- cook for 5-6 minutes;
- Throw in a colander and drain the boiling water;
- Dip the tomatoes in cold water.
Step 3
Peel green tomatoes. From successive exposure to heat and cold, it will become extremely soft and pliable. You can easily remove it with a knife.
Step 4
Cook tomato jam syrup. To do this, put 1 kg of granulated sugar in an enamel container, fill it with 1 liter of water and heat the mixture over medium heat with regular stirring until the sweet crystals are completely dissolved.
Step 5
Place the processed tomatoes in the prepared solution. If desired, the fruits can be stuffed with walnuts or raisins - this will give the delicacy an unusual bright taste. Cook the jam until the syrup thickens. Drop it on a saucer - if the drop retains its shape and does not spread, the tomato jam is ready.
Step 6
5 minutes before removing the dishes from the heat, add one teaspoon of citric acid and vanillin to the sweet dish. A couple of geranium leaves and a small amount of orange peel will give the jam a pleasant aroma.
Step 7
Sterilize glass jars and let dry. While they are still hot, pour the prepared jam into them and roll them into tin lids. Refrigerate at room temperature.
