Preparation for the winter jam of red tomato:
Jam will prepare tomato without skin, it is necessary to choose a strong ripe fruit.
Rinse well under running water and pour a little boiling water.
Keeping the tomatoes in boiling water for about three minutes, then cool immediately in cold water. Carefully remove the skin and cut the tomatoes into small cubes.
Orange and lemon scalded with boiling water, then carefully remove the peel. Do not forget to remove and bones, otherwise they will give jam bitterness. Cut oranges and lemons and small pieces.
Ginger can be used and dried, and fresh. Fresh to clean and grate. Dry - add to taste. All products are carefully stir and fill with sugar.
Leave the tomatoes for one hour, so they let the juice and sugar is turned into syrup. After that, quite the jam boil for five minutes - on medium heat.
Council: cook all the food at once in an enamel bowl, so that did not need to shift after the sugar has melted. After Prokip tomatoes, set aside until cool them - about an hour. The last stage of cooking - prepared jam cook on low heat for about half an hour, after which it must be hot immediately decomposed by the banks.
Ready lie very well kept for a long time, and try as soon as possible, as soon as it cools down.
For more convincing can put the guests two options tomato jam - your culinary skills do not remain not valued.
Jam made from green tomatoes
For the preparation of this jam, you can use any unripe tomatoes. Jam will turn a beautiful emerald color and appearance remind exotic kiwi.
Of the required amount of sugar and water boilsyrup - six cups of sugar pour one and a half cups of water and cook over low heat until the syrup will not be uniform. Small tomato can be used as a whole, larger cut into halves or quarters.
Ready syrup cool and pour the tomatoes. Tomatoes prepared in this manner is left for overnight at room temperature. The next day, drain the syrup must be carefully - it is best to use a colander.
Syrup bring to a boil and pour the tomatoes.
For the first time pour the cold syrup, the second -hot! Also repeat the procedure the next day - pour hot syrup. On the fourth day of the syrup do not merge, and put on low heat and cook until tender.
Ready jam is very easy to determine -drip a drop of syrup on a piece of paper and leave it for a few seconds. If the drops are not stood out around the water, the paper remains dry and drop does not spread, so the jam is ready. Sami tomatoes should be transparent.
Council: before cooking jam should be removed from the skin of tomatoes. To do this, we turn to throw the fruit in hot, then cold water. After that, the skin is fairly easy to remove. If you want to make jam of green tomatoes faster way, you can use this recipe. For him, it is desirable to take a tomato and milk ripeness - not very green, but not brown.
Jam with lemon and green tomato
Tomatoes are very good wash and cut into four to six pieces of cloves.
Prepared in this way we spread the tomatoes in a plastic container or bag and freeze.
After freeze tomatoes, remove them from thefreezer and thawed. Juice, which was formed during defrosting must be drained. Lemon finely cut with a knife or grind in a meat grinder - the rind is not clean.
Do not remove the peel and tomato. Mix the lemon, sugar and Pamidorau slices and leave in the fridge for the night - 10 hours.
After this cook three times for 15 minutes - after each cooking tomatoes is removed, to cool for two hours. Ready-made jam decomposed by the banks.
Perfectly suitable for jam pancakes and pancakes, it is possible to stuff pies and cakes, used to prepare the dessert. Bon Appetit!