Tomato jam recipe. Cherry tomato jam: recipes
When it comes to jam or preserves, we immediately imagine juicy berries or fruits, from which this summer is prepared delicious dessert, but in modern cooking there is room for experimentation, so today they cook green tomato jam, watermelon rinds, zucchini, cucumbers and onions. If you like unusual recipes, then on our website you can find several options for making tomato jam, which you can use for the winter. A tomato delicacy can act not only as a dessert, but also as a sauce for various dishes; if you reduce the amount of sugar, its taste will be naturally sweet and sour, and the spices will give additional aroma.
Red tomato jamTomato and basil jam is a truly unique appetizer to bring to your table. To prepare it, you need the following set of ingredients: a kilo of ripe juicy fruits, a kilo of sugar, 40 grams of pectin, a third of a glass of concentrated lemon juice, you can also use freshly squeezed. Finely chop the basil and take four tablespoons. Of course, the amount of sugar can be reduced or, conversely, increased if you really like sweets.
Before you begin the main cooking process, you need to prepare the tomatoes. They need to be peeled; to do this, you first need to cut out the core of all of them (where the stalk was attached), this is conveniently done with a special tool that can be found in the online store. If you don’t have such a device at hand, then, as always, this procedure can be performed with a thin, sharp knife.
Then the skin should be cut crosswise, not deeply. Now we need two bowls: one will stand on the fire, the water in it will boil, and the second will contain water with ice cubes. First immerse each vegetable in boiling water for a minute, and then immediately transfer it to ice water. After this, it can be easily peeled. Thus, it is necessary to process all the fruits.
Now we cut each fruit into four parts and remove the pulp with seeds, because our jam will turn out transparent, and the seeds will harm both the taste and appearance. By the way, this pulp with seeds can be added to an omelet or to potatoes.
Next, we proceed directly to the preparation: transfer the tomato slices into a deep pan in which you usually cook jam. Put it on the fire and bring to a boil, then reduce the heat and simmer under the lid for about 10 minutes.
While the tomatoes are stewing, you need to wash the basil, dry it with a towel and chop it finely. When the tomatoes turn into a puree, add lemon juice and chopped basil. In a separate bowl, mix a quarter of the sugar with pectin. Gradually pour this mixture into the tomato jam, stirring, wait until the mixture boils, and then add the remaining sugar. Boil for another minute and remove the pan from the heat.
Carefully remove the foam from the surface and pour red tomato jam into jars, roll up. If you do a lot of canning, then better jam pasteurize to extend its shelf life. Without pasteurization, jars are best stored in the refrigerator, just like.
Red tomato jam: recipe
There is no better sauce for meat than red tomato jam recipe which involves adding hot pepper Chile. For this option we will need half a kilogram of tomatoes, a 4 cm piece of ginger, which must be chopped into fine grater, three spoons of fish sauce, four crushed chilies, four cloves of garlic, 150 grams of granulated sugar, 120 ml of 6% wine vinegar.
Cut 250 grams of tomatoes into four parts and place in a blender, add grated ginger and fish sauce, beat thoroughly until a puree mass is obtained.
The remaining tomatoes should be cut into 1 cm cubes, put them in a saucepan, pour tomato puree and add the rest of the ingredients specified in the recipe. Mix thoroughly and heat over medium heat; when it boils, reduce the heat, remove the foam and cook, stirring, for another hour.
Cool the jam, put it in jars and store it in the refrigerator; in this form, the snack will be stored for about two months. In the summer, such a dessert is simply invaluable, because on weekends you can get out into nature and barbecue, and best sauce for meat - tomatoes with chili.
If you have time and can devote it to preservation, then the tomatoes can be pre-peeled by dousing them with boiling water and cutting out the stem. It is better to take brown sugar, it is not so cloyingly sweet and more healthy. But chili and ginger can also be added dry, which is sold in packaged spice bags.
Tomato jam: recipe
If you decide to cook tomato jam recipe you need to choose based on your taste; most often, various spices are added to tomatoes, it could be cinnamon or vanilla, chili or lemon. For jam, you can use only ripe and juicy fruits; it is better if they are slightly overripe. Green flesh or hard red tomatoes are not allowed here.
The main feature of this recipe is the spices, which form the taste of the snack; here, a single star anise is enough to make the taste of the snack unique. This jam, which has a sweet and sour taste and a unique aroma, can be served both with tea and cookies, and as a sauce for meat dishes cooked over an open fire.
In this case, we will prepare jam from small cherry fruits, which are much sweeter than large tomatoes, you need to take one kilogram of them, you should also prepare one lemon, 450 grams of granulated sugar, star anise, half a bag of pectin (gelling agent for jam).
The housewife must be patient, because cooking will take the whole day. Of course, this does not mean that you can’t leave the stove all day, but you won’t be able to relax either.
First, bring water to a boil in a large saucepan. Cut the fruits and place them in boiling water for half a minute so that you can easily remove the skin. Wash the lemon thoroughly, dry it with a towel and cut it in half lengthwise. One half should be cut into thin slices, and the other half should be zested and then squeezed out the juice. Lemon seeds must be removed from the juice and carefully removed into slices.
Take a thick-bottomed pan for cooking, add tomatoes, lemon zest, star anise and add sugar. Place over low heat and cook for an hour, stirring to prevent burning. Gradually, the tomatoes will release a lot of juice, so there is no need to add water.
When the mixture has boiled a little, turn off the heat and leave for a day so that it infuses properly and the star anise gives off its amazing smell, which will spread throughout your kitchen. After 24 hours, add lemon juice to the pan, bring to a boil again, cook for a while - 30-60 minutes, depending on the desired consistency, then pour into jars. If you like thick jam, be sure to add a gelling agent at the end, for example, “Zhelfix” or “Quittin”. Cook for another 5 minutes and pour into jars.
If you are sure that your sweet tooth will eat this dessert within a month, then you can close the jars with plastic lids and store them in the refrigerator. Next year, when you try this jam, you can increase the amount of ingredients and treat your friends to a jar.
And if you prefer traditional options preparations, then try it, this salad will be a real find in the winter.
Green tomato jam
When it comes to unusual recipes, we must not forget about the green tomatoes, which we have already fried, cooked in batter, added to vegetable caviar, now it’s time to prepare green tomato jam. There will be a main secret in this jam that can mislead your family, who will devour the delicious dessert and will not even guess what the main ingredient is in it.
So, imagine, autumn has come and the time for berries has long passed, and only unripe vegetables remain in the garden; we will use them to make “raspberry” jam, which everyone loves. Of course, such jam will not be as healthy as raspberry jam, and it will contain much less vitamin C, but you can prepare a couple of jars as a surprise for your family.
We will need green tomatoes, cut them into several parts, grind them in a blender or pass them through a meat grinder twice. You should get four cups of green vegetable mass, and the same amount of sugar. And now the main component is a packet of raspberry jelly, which will give the raspberry aroma and bright color to our tomato jam. You need to take 160 grams of jelly, or two packets of raspberry jelly, 80 grams each.
In one bowl, mix the green mass with sugar, put on fire and bring to a boil at medium boil. Be sure to stir regularly so that the jam does not burn. Cook for 10 minutes, then add the jelly and turn the heat to low. Cook for another 20 minutes, stirring until the gelatin is evenly distributed.
- these are preparations that every housewife makes in order to enjoy delicious pickles in winter. But tomato jam can be prepared with the addition of citrus fruits, such as orange and lemon. For a kilo of fruit you need to take one orange and half a lemon, three glasses of sugar. And also for the smell you need to add half a vanilla stick and a piece of ginger root.
Peel the ingredients, cut into cubes, add sugar, bring to a boil and leave for an hour, and then boil again for about 40 minutes.
Another culinary experiment that ended in complete success is tomato jam. Who would have thought? Everyone’s favorite vegetable, from which juice is extracted, preserved, plays such an unusual role. You won’t surprise anyone with sweetish pickled tomatoes, but jam is something new! Need to try!
Red tomato jam - classic recipe
This jam is truly unusual and tasty, because red tomatoes are very similar to berries and fruits and there are always a lot of them. We prepare jam from ripe fleshy tomatoes and improve its taste with citrus fruits.
Cooking time – 1 hour.
Portions – 1 l.
60 min. Seal
An unusual dessert is ready! Enjoy your tea!
Tomato jam
This recipe is a classic base for red tomato jam. By adding ginger, or cinnamon, or citrus fruits, or nuts, you can prepare any unusual and wonderful dessert to your taste.
Ingredients:
- Tomatoes – 1.5 kg.
- Lemon – 1 pc.
- Sugar – 800 g.
Cooking process:
- Wash the lemon, dry it and carefully remove the zest in a thin layer. Squeeze the juice into a cup, and you can throw away the pulp.
- Wash the tomatoes and chop them into small pieces of arbitrary shape: cubes, slices, plates, circles.
- Place the chopped tomatoes in a container for making jam and add orange zest, juice and the amount of sugar specified in the recipe. Stir everything carefully so as not to damage the tomatoes.
- Then cook the jam in three batches. This is a must for this recipe.
- Place the container with tomatoes over medium heat, boil and let “rest” for 30 minutes.
- For the last, third time, cook the jam over low heat for 30 minutes, stirring occasionally.
- During this time, sterilize clean jars and boil the sealing lids.
- Towards the end of cooking, you can add your chosen natural flavor enhancer to the jam.
- Pack the finished hot jam into prepared jars and roll up immediately. Such jam must be wrapped in a warm blanket for one day. It must be stored in a cool place.
Enjoy your tea!
Tomato jam for the winter
According to the proposed recipe, you can prepare tomato jam with a sweet and sour taste, an unusual aftertaste and amazing color. Your friends and family will be surprised. Making jam from peeled tomatoes.
Ingredients:
- Tomatoes – 500 g.
- Sugar – 350 g.
- Lemon – 1 pc.
- Vanilla sugar – 1 tsp.
Cooking process:
- For this jam, choose ripe tomatoes of fleshy varieties.
- Wash the tomatoes well.
- Cut the peel crosswise in the area of the stalk and place the tomatoes in boiling water for one minute. Then put them in the cold.
- Peel the tomatoes. Then cut the fruits into halves and remove the seeds with a teaspoon.
- Chop the peeled tomatoes into pieces of any shape.
- Place the chopped tomatoes in a saucepan to make jam. Fill them with the required amount of sugar. Add a teaspoon of vanilla sugar and squeeze lemon juice directly into the saucepan with the tomatoes.
- Gently stir the contents of the pan with a wooden spoon.
- Place the saucepan with the tomatoes over low heat and cook the jam, stirring it occasionally. Determine the cooking time based on the consistency of the jam. The more you cook, the thicker the delicacy will become. Remember that chilled jam will be even thicker.
- Place the finished jam into sterile jars and seal them with boiled lids. Ready!
Share this secret recipe with your friends and have a nice tea party!
We present to your attention a unique recipe for making delicious tomato jam. It is prepared from ripe fleshy tomatoes with the addition of fresh basil and pectin.
Ingredients:
- Tomatoes – 1 kg.
- Sugar – 1 kg.
- Lemon juice – 1/3 tbsp.
- Pectin – 40 g.
- Fresh basil, chopped – 4 tbsp. l.
Cooking process:
- First prepare the tomatoes for jam.
- Wash the tomatoes and use a sharp knife to remove the base of the stalk; by the way, there is a special tool for this.
- Cut the skin of the tomatoes crosswise. Take two containers. Fill one with cold water and put ice cubes in it. Place the second one over medium heat and boil water in it.
- Place the tomatoes alternately in hot and cold water and then remove the skins.
- Using a teaspoon, remove the seeds from the tomatoes, cutting each fruit into quarters.
- Place the prepared tomatoes in a special saucepan for making jam and place it over medium heat. Then simmer the tomatoes over low heat for 10 minutes with the lid closed. During this time, the tomatoes will acquire the consistency of puree.
- Wash fresh basil, dry with a paper towel and chop into small pieces.
- Add lemon juice and chopped basil to the resulting tomato puree.
- In a cup, mix 40 g of pectin with a quarter of the specified amount of sugar. Pour the resulting mixture into the boiling tomatoes, while stirring the jam until the pectin is completely dissolved. Pour the rest of the sugar into the jam, stir, cook for a few minutes and turn off the heat.
- Place the finished jam into sterile jars. To ensure safe storage, you can sterilize the jars according to generally accepted rules. Roll up the jam and store it in a cool place.
Eat for your health!
Step-by-step recipe for preparing unusual red tomato jam for the winter
From tomatoes, according to the proposed recipe, you can prepare a tasty and unusual delicacy, and most importantly - healthy and natural. Prepare jam with balsamic vinegar.
Ingredients:
- Tomatoes – 500 g.
- Bulgarian Bell pepper– 150 g.
- Sugar – 300 g.
- Balsamic vinegar – 30 ml.
Cooking process:
- For this jam, you need to choose small, ripe red tomatoes (cherry or other variety).
- Rinse the vegetables well with running water and be sure to dry with a towel.
- Chop the tomatoes into small cubes.
- Remove the seeds and stalk from the red sweet pepper. Chop the pepper into pieces similar to tomatoes.
- Place the chopped vegetables in a container with a thick bottom, in which you usually cook jam.
- Sprinkle them with sugar in the required amount.
- Add 30 ml of balsamic vinegar to the vegetables. It can be replaced with good wine or apple cider vinegar or sweet dessert wine with a long aging period.
- Using a wooden spoon, gently mix the vegetables with the sugar.
- Place the pan on low heat. Bring the contents to a boil without stirring and remove the container from the stove.
- Leave the jam for one day to infuse.
- After a day, boil the jam again and leave it for another day.
- Then bring the jam to a boil a third time and immediately pour it into hot sterile jars. Seal the jars with sterile lids. Ready!
Serve this jam with tea, and you can use it as a sauce for various dishes. Store this delicacy only in a cool place. Bon appetit!
Another culinary experiment that ended in complete success is tomato jam. Who would have thought? Everyone’s favorite vegetable, from which diligent housewives never tire of extracting juice and preserving other vegetables in it (zucchini, eggplant, pepper), plays such an unusual role. You won’t surprise anyone with sweetish pickled tomatoes, but jam is something new! Need to try!
The classic recipe for making red tomato jam for the winter, which can be used as a basis, includes tomatoes themselves, citrus in the form of lemon and, of course, granulated sugar.
You need to extract everything that is possible from the lemon, namely juice and zest. Carefully remove the top layer without touching the delicate white shell - it is responsible for the bitterness. Then squeeze the weak and defenseless lemon without zest to the last drop into a bowl. We don't need the cake, it can be recycled.
Wash and cut the tomatoes as desired. For example, in small pieces, but you can also slices, plates, circles.
Combine the prepared ingredients in a suitable container - a bowl or pan. The zest, juice, tomatoes and sugar must be mixed thoroughly.
We boil the future tomato jam in three stages. First, bring to a boil and let rest for 30 minutes. Then bring it to a boil again and rest again. For the third time, cook for about 30 minutes over low heat, remembering to stir. While the tomato jam is being cooked, let's spend time usefully - sterilize the cleanly washed jars in advance. Just put the lids in boiling water for 2-3 seconds. Place the finished jam into jars.
We tightly screw the lids on the jars and wrap them up; after a day, we remove the red tomato jam to store for the winter in a cool, dark place.
Bon appetit!
Today tomatoes are loved and recognized by all cuisines of the world. In what dishes is it not used, as soon as it is not prepared. These include marinades and pickles, tomatoes are fermented and dried. But not everyone has tried 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
Divide the lemon in half, cut one half into half rings 5 mm thick, remove the zest from the second (with a grater) and squeeze out the juice.
Place tomatoes with spices and lemon in a cooking vessel, sprinkle sugar on top. Boil the mixture over low heat, stirring occasionally for an hour. Leave the jam overnight, covered.
When the tomatoes give up their juice, add lemon juice and boil. After the jam boils, reduce the heat and simmer for an hour, add gelatin. Soak the gelatin in cold water for an hour in advance, then dissolve over low heat.
If you like thin jam, you can do without gelatin. The tomato jam is ready. Place it in sterilized jars and seal.
Did you know? In the eighth century, tomatoes were discovered by the Aztec tribes. It was they who began to cultivate the plant, calling it “big berry.” The culture came to European countries in the mid-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.
Place the dish on the fire, bring the contents to a boil, then simmer over low heat for ten minutes. Mash the mixture into a puree and add finely chopped basil and lemon juice.
Mix pectin and sugar (250 g) in another bowl, stirring the mixture in the cooking pan, add the pectin mixture. After the puree with pectin boils, add the rest of the sugar. Boil for a couple more minutes and turn off the heat, skim off the foam. Place the jam in jars and roll up the lids.
Important! Given that large quantity When canning, jam needs to be pasteurized to keep it longer.
Making tomato jam from green tomatoes
Perhaps a jam recipe from green tomatoes It may seem absurd, but it is also tasty and aromatic.
Ingredients:
- Green tomatoes – 1.5 kg
- Sugar – 1.3 kg
- Water – 200 ml
- Citric acid – 2 g
Cut the tomatoes into small slices and place in a cooking pan. In a separate bowl, cook syrup from water and sugar. Pour the syrup over the tomatoes, add citric acid and cook over low heat.
As soon as it boils, turn off and let cool. Next, repeat the procedure twice. The tomatoes will become soft and the syrup will thicken. After cooling the jam, transfer it to clean jars and seal.
Interesting! In Spain, every year in the summer in the city of Buñol, a festival is held in honor of tomatoes. Those who came from different countries guests and residents of the country start a battle with these fruits.
Recipe for making yellow tomato jam
Jam is prepared not only from red and green ones, 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
Remove from heat and let cool completely. Repeat the 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 become moldy.
If you love culinary experiments and like to surprise your loved ones and guests, then write down a recipe for red tomato jam in your notebook. This is truly something new.
When you look at the photo, you would never have thought that this was a sweet preparation. Tomato jam is very unusual and tasty. It is brewed with the addition of lemon, and this gives it a pleasant citrus note. This original delicacy can be eaten with tea, coffee, or spread on sweet products. Everyone will be delighted with tomato jam: both children and adults. And when they find out the main secret of this culinary delight, they will be slightly shocked.
Ingredients for tomato jam:
- tomatoes – 1500 g;
- lemon - 1 pc.;
- granulated sugar - 800 g.
How to make red tomato jam
Wash the lemon and remove a thin layer of zest. We do this carefully so as not to remove the white peel along with the zest, it gives bitterness. Now squeeze out the juice (with pulp), take out the seeds so that they don’t get into the future jam.
Wash the tomatoes and cut into arbitrary pieces.
Mix lemon juice with pulp and zest with chopped tomatoes, and add 800 grams of sugar.
Mix the future jam so that the sugar is distributed evenly.
We will cook the delicacy in three approaches:
Stage 1 – boil the jam and leave for half an hour;
Stage 2 – re-boil the tomato jam and cool again;
Stage 3 – boil the tomato jam for half an hour over low heat. Stir occasionally.
We wash the glass containers with baking soda and send them for sterilization in a way convenient for you. This can be done by steaming, in the microwave or oven. Boil the lids in water for a few minutes. Pour hot aromatic jam into clean and dried jars. We seal with special lids. Inverted and wrapped, we leave our workpieces to cool.
Sweet tomato jam is ready.