How to make Italian tomato jam - 2 original recipes for tomato jam from red and green tomatoes at home

There are a lot of recipes for making tomato jam, but we will consider only two main ones, based on which you can create your own recipe to suit your taste.

Red tomato jam

To make red tomato jam, you need ripe and fleshy tomatoes.
For 1 kg of tomatoes we will need:

• Sugar - 500 gr;
• Juice of 1 lemon;
• Cinnamon stick;
• You can add basil, raisins, cumin and a few drops of balsamic vinegar. But all the spices are to your taste.

Peel the tomatoes. Make a cross-shaped cut in the tomatoes with a sharp knife and pour boiling water over them. After a minute, drain the boiling water and place the tomatoes in ice water. The skin will come off on its own without much effort.

Cut the peeled tomato into quarters and remove the seeds. This is why we need meaty varieties, so that there is more pulp.

Place the pulp in a saucepan, add sugar, lemon juice, cinnamon, stir and leave to steep for 1 hour.During this time, the acid will go away and the tomatoes will release juice.

Place the saucepan with the tomatoes on the fire and simmer the jam over low heat for an hour. Tomato jam is very thick and can burn easily. Keep an eye on this and do not stop stirring, especially at the end of cooking.

Pour the jam into jars and close with iron lids.

Tomato jam tolerates room temperature well, so you can store it in the kitchen cabinet.

Green tomato jam

Ingredients:

• green tomatoes – 1 kg;
• orange – 1 pc.;
• lemon – 1 pc.;
• sugar – 600-660 gr.;
• peeled ginger root – 2 cm.

In the fall, many summer residents are faced with the fact that the cold weather has already arrived, and the beds are full of green tomatoes. The frost has already hit, and the tomatoes obviously won’t have time to ripen. The question arises - what to do with green tomatoes? Yes, the same thing as with red ones, that is, make jam.

Wash the tomatoes and cut them into small pieces.

There is no need to remove the seeds here. Cut out only the “butts” and damage, if any.

Place the tomatoes in a saucepan and sprinkle them with sugar. Stir and leave for several hours to allow the tomatoes to release their juice.

When there is enough juice, add grated ginger and orange and lemon slices to the tomatoes.

Place the pan over low heat, bring to a boil and cook for 20-30 minutes. After this, remove the pan from the heat, cover it with a lid and leave to steep until the jam has cooled completely.

Place the pan on the heat again and cook the jam until it is ready, stirring continuously.

Readiness is determined by the fact that when stirring, a deep furrow remains behind the spoon and the bottom of the pan is visible.

Jam from green tomatoes is just as good as jam from red ones.

Another recipe for Asian chili tomato jam, watch the video: