01.01.2003 -jam - tomato
Green tomato jam
As with rhubarb, the tomato
lends itself very well to making jams
. Nevertheless, to achieve a more full-bodied and original taste, its better to use green tomatoes, available on the market beginning at the end of September. »
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||Jam - tomatoes - green tomatoes
|Level of difficulty
||Preparation: 20 min Cooking: 15 min Soaking: overnight
Yields 4 jars, 14 oz (400 g) each
- 4 ½ lb (2 kg) green tomatoes (approx. 28 medium size tomatoes)
- 3 ½ cups (700 g) granular sugar
- The juice of 2 lemons
- Wash the tomatoes well with cold water and dry them
- Cut them in quarters and remove the juice, seeds, and the white part in the center.
- Next, deposit the quarters in a large bowl, and add the lemon juice and sugar
- Mix well
- Cover with plastic wrap and allow to soak in the refrigerator overnight
- The next day, in a preserving pan, cook the tomato/sugar/lemon mix over high heat, stirring continuously until the sugar is completely dissolved
- Continue cooking for 10 to 15 min over medium heat after the sugar dissolves
- Stir often, making sure that the tomatoes remain well immersed in the syrup
- Carry out the cold plate test to check the ideal cooking time
- Pour the jam into the previously sterilized glass jars and allow to cool (See also the most effective jam-making techniques )
SuggestionGreen tomatoes are tomatoes that have not reached complete maturity; this gives them their very particular acidity.
If you wish to sweeten this recipe, you can add two golden apples or two quinces cut into cubes before soaking.
Add spices such as cumin, cinnamon, cloves, pepper, and ginger, and you will obtain an extraordinary jam with which to accompany game animals.
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