Description
Jam from green tomatoes (tomatoes ) are cooked in many warm countries. 20 years ago me to cook it taught a fellow student from Bulgaria who claimed that taught her friends from Sunny Italy. I prepared not only jam out of tomatoes, but the jam and apply them not only in tea but also in baking. Today we are going to cook jam.
Ingredients
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Tomato
1 kg
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Sugar
750 g
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Brown sugar
250 g
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Lemon
2 piece
Cooking
Weigh the tomatoes. When buying tomatoes choose obsalyutno green vegetables. The greener, the less likely it is that the skin separates from the pulp and in the use of the finished product you don't have to bump into unpleasant bits of skin. Yes, and it will look not very aesthetically pleasing!
Weigh the white sugar
Weighed cane sugar
Sugar mix
Cut the tomatoes and put them in rows
Each row pour sugar
You can safely cut the tomatoes into small pieces. They when cooking will retain its shape. Interspersed with sugar vegetables, cover with a cloth and leave for 3 hours.
Large slices allocated juice
Small pieces of allocated juice
Squeeze the juice from lemons
Put on the fire. While stirring bring to a boil. Diminish the heat to low and cook until tender.
When cooking jam should occasionally stir.
After fifteen minutes of boiling it is seen that jam gradually changes its color.
Because jacoti tomatoes has a different density and richness, we the readiness of the jam will determine not counting the cooking time, and checking the readiness of the syrup. Pouring a little on a flat dish look what syrup consistency. On my photo you can see that the syrup spreads. So jam watery.
The syrup thickens. It should not be boiled down to "bulb"! After all, we cook the jam, not candy.
The jam is ready. It acquired the amber hue.
Bon appétit!
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