Tomato jam for the winter - recipes for red, green, cherry tomatoes

An experienced housewife will cook a sweet treat for tea from anything. Tomato jam prepared at home for the winter will surprise many. We are used to canning it as a snack, pickled or salted, making salads, extracting juice. Meanwhile, desserts made from vegetables were not a novelty in Russia before. I recently shared recipes for cucumber jam , and you can get acquainted with them if you wish. We also prepared dessert from pumpkin and zucchini. The tomato delicacy is another culinary experiment that was a great success.

You can prepare a delicacy from tomatoes of any variety. It is made from red, yellow, green tomatoes, use cherry tomatoes. Tomato jam itself has an unusual taste. But if you like variety, add spices, oranges, and lemons when cooking.

• 1 Red tomato jam – recipe with lemon
• 2 Green tomato jam
• 3 How to make cherry tomato jam
• 4 Thick yellow tomato jam
• 5 Plum jam with tomatoes
• 6 Tomato jam with orange and ginger
• 7 How to make tomato and walnut jam
• 8 Video recipe for unusual tomato jam

Red tomato jam - recipe with lemon

Wonderful jam with light sourness and citrus aroma.

Take:

• Tomatoes – 0.5 kg.
• Granulated sugar – 350 gr.
• Lemon.
• Vanilla extract – teaspoon.

Step by step recipe:

Prepare the tomatoes. To do this, make cross-shaped cuts on the fruit.

Place them in boiling water for 30 seconds.

Immediately transfer to a bowl of ice water.

Peel off the skin.

Then cut into quarters. Select juice and seeds from tomatoes.

Chop the pulp into small cubes.

Place the slices into a saucepan, add granulated sugar and stir.

Remove the seeds from the lemon and squeeze the juice into the pan. Mix the contents well again.

Let it cook. Bring to a boil over high heat. then reduce the power. Cook at a gentle simmer, skimming off the foam as needed. Total cooking time is 1 hour 15 minutes.

5 minutes before the timer goes off, add vanilla extract. Stir.

The tomato jam will boil down well, it will turn out quite thick, similar to jam.

Place the treats in jars and close them with a nylon lid. You can roll it up if you wish. Let cool, then transfer to a permanent storage location.

Subtleties of making jam

1. If you decide to start cooking, select the raw materials taking into account all the subtleties and carry out its preliminary preparation. Dense, fleshy fruits that do not accumulate a lot of juice are suitable for preparing treats. If there are spoiled or cracked areas, such tomatoes are rejected. Trimming rotten areas will not prevent the penetration of pathogenic microorganisms under the skin of the fruit.
2. Unripe tomatoes contain solanine, which in large quantities is harmful to human health. Solanine is also present in ripe fruits, but in small quantities. Therefore, before making jam, you need to get rid of it. There are several ways to eliminate “poison”.
3. You can pour filtered purified water over the tomatoes and leave for 3-5 hours. During this period, solanine will be washed away. As an alternative, the second method is used: green specimens are soaked for 1 hour in salt water. All methods are effective, you only need to rely on the amount of free time. Next, the tomatoes are dried on towels and chopped.
4. Before you start cooking the treat, you need to cut out the area where the stalk is located, and also remove all the dots and black spots. The cutting option depends on personal preference and the recipe itself. Usually tomatoes are chopped into cubes and “orange” slices.

Pear jam for the winter - 5 simple recipes with step-by-step photos

Green tomato jam

The taste of green tomato dessert is difficult to describe; it is special. Our housewives have accumulated a lot of recipes, but I’ll start with the simplest. The jam is known as “Kiwi slices”.

Take:

• Green tomatoes – 1 kg.
• Water – 330 ml.
• Sugar – 1.5 kg.

Cook:

1. Pour water into a saucepan and add granulated sugar. Stirring until the sweet crystals dissolve, bring the contents to a boil. Turn off the syrup and cool until warm.
2. Wash the tomatoes, divide into parts. Cut small ones into halves and quarters, and divide large ones into smaller slices.
3. Place the slices in the warm syrup. Cover the pan and leave it alone for 18-20 hours.
4. After the specified time, drain the liquid, bring to a boil and pour in the tomato slices again.
5. Set the jam aside for another 20 hours (or up to a day) and let it sit. Drain the syrup again, boil and return to the pan.
6. At the last stage, let the tomatoes cook in syrup. Simmer slowly over low heat until the slices become transparent and the syrup is thick.
7. Place the dessert in jars and screw on the lids. Store in a cellar or pantry.

Option No. 2

• 1 kg of fresh tomatoes;
• 2 cm piece of ginger root;
• half of one ripe lemon;
• sugar (its amount is determined immediately after the process of blanching the tomatoes, what the secret is, you will find out further in the recipe itself).

Wash the tomatoes thoroughly, cut them into small cubes, it is not important that they are perfectly even, however, it will be better if they are approximately the same size.

Before you start cutting tomatoes, we advise you to place a saucepan over medium heat, into which you need to pour about one and a half liters of water. This is exactly what we need for blanching tomatoes. Do not forget to remove the hard stalks from the fruits themselves, but you can leave the skin.

As soon as the water boils, put the tomatoes in the pan and blanch them over maximum heat for about three to five minutes. Then drain the tomato pieces and water into a colander and wait until the water has completely drained.

At this time, let's take care of the ginger... It should be prepared by peeling it and cutting it into thin circles or strips.

Well, now let's talk about granulated sugar. To determine the quantity we need, tomatoes that have already been blanched should be weighed. This weight determines the amount of sugar needed; we will need exactly the same amount.

Place the tomatoes in a saucepan, add granulated sugar and add the prepared pieces of ginger. Mix everything carefully, trying not to crush the fruits, and bring to a boil. As soon as the first bubbles begin to appear on the surface, turn off the heat on the stove and leave the future jam overnight. Accordingly, if you started cooking it in the morning, it should sit for about seven to eight hours.

After the required amount of time, the tomato jam should be finished cooking. Before this, you should also add lemon to it. Grind half of it using a blender and send directly to the sweet tomato mass. Cook for another forty minutes over low heat. Ready! Now don’t forget to cool it and put it in sterilized glass jars.

With such jam it is very pleasant to drink tea after a delicious dinner, using it as a dessert. It is also perfect for breakfast as a spread on fresh hot toast with butter. Tomato jam forms an amazingly tasty tandem with gourmet cheeses.

It’s very easy to prepare a delicious and satisfying breakfast with this jam. Take a piece of black bread or baguette, spread it with a thin layer of butter, then put a piece of cheese (for example, blue mold), and top it all with tomato jam.

A real culinary masterpiece for breakfast? Fast, simple, tasty and satisfying!

How to make cherry tomato jam

Delicious jam made from tiny cherry tomatoes. It looks very elegant, the taste is incomparable.

Compound:

• Cherry – 600 gr.
• Lemon juice – 60 ml.
• Black pepper – a pinch (4 gr.)
• Water – 250 ml.
• Sugar – 500 gr.

Preparation:

1. Remove the tomatoes from the branches, rinse, dry, and place in a large saucepan.
2. Separately cook the syrup from water and sugar. When the sweet granules dissolve and the syrup boils, pour in lemon juice. Add a pinch of ground pepper and mix well.
3. Place the tomatoes in the pan. Let it boil, cook for 8-10 minutes over low heat.
4. Remove from heat, cool, leave for 6 hours.
5. Do this manipulation twice more (boil, let stand for 6 hours).
6. After the third cooking, distribute the treat into jars and roll up. Cool upside down and covered. Store in a cool place.

What is cherry?

Zucchini jam for the winter - 5 finger-licking recipes with step-by-step photos
Perhaps this is the only type of tomato with an almost year-round season. Small, growing in beautiful massive clusters - they can be bought fresh in the fall, winter or spring. The taste and smell of cherry tomatoes are similar to real tomatoes. There are varieties of these tomatoes in several colors - traditional red, green, yellow or even black.

Cherries differ from regular tomatoes in that they can stay fresh longer. They contain one and a half times more various valuable substances beneficial to health (fructose, glucose, minerals and vitamins). 100 g of cherry tomatoes contain a daily dose of potassium and iron, as well as vitamins A, B, C.

Thick yellow tomato jam

If you replace the yellow variety with red tomatoes, there will be no mistake - the recipe will work perfectly. True, the taste of the dessert will become somewhat different, but the cooking technology will not change.

We take:

• The smallest yellow tomatoes - 1 kg.
• Sugar – 1 kg.
• Lemon zest – ½ pc.
• Oranges – 3 pcs.
• Water – 300 ml.
• Thickener for jam such as gelatin - a bag.

How to cook:

1. Wash the tomatoes, scald them, peel off the skins. Divide into 4 parts.
2. To make the oranges juicier, place them in a bowl of cold water and leave for 5 minutes. Dry, remove the zest, squeeze out the juice.
3. Grate the zest from the lemons and add to the tomatoes. Add orange zest and sugar. Mix thoroughly.
4. Bring to a boil, reduce heat. Boil for a quarter of an hour over moderate heat.
5. Turn off the burner and cool the dessert.
6. Combine the thickener with 2 tablespoons of granulated sugar in a bowl. Add to tomato jam. Place it back on the burner.
7. Bring to a boil, cook for another 15 minutes.
8. Pour into sterilized jars and seal. Cover with a blanket and cool.

Who should avoid tomatoes?

Most often, the relative harm of these fruits usually means a possible allergic reaction. But since it appears from childhood, it is quite easy to avoid it by simply excluding the treat from the diet.

The risk group includes patients who suffer from attacks of gout or kidney disease. Their condition can worsen sharply due to the high content of oxalic acid in the composition.

Not everyone knows that tomatoes have a strong choleretic agent, which automatically prohibits their consumption for people who have problems with the gallbladder and ducts.

There is also an opinion in society that frequent consumption of tomato dishes can provoke an increase in the dose of nicotine consumed. This is not entirely a myth, since such a connection really can be traced. But this only happens if a person constantly eats various dishes that include tomatoes. Those who occasionally treat themselves to an unusual dessert should not be afraid at all.

Plum jam with tomatoes

The delicacy has a beautiful color, depending on the type of plum. I advise you to take dark ones, for example, Hungarian.

You will need:

• Tomatoes – 1 kg.
• Plums – 1 kg.
• Sugar – 1 kg.

Cook:

1. Remove the skins from the tomatoes (by scalding them and placing them in cold water). Chop as desired (try to be fine).
2. Remove the pits from the plums and cut them in proportion to the tomatoes.
3. Place in a saucepan, add sugar. Cook on full heat first. Then, when the mixture boils, reduce the flame.
4. Cook for approximately 10 minutes. If the jam is not reduced enough, add more cooking time. You can check the readiness of the treat by pouring a drop onto the saucer. If it does not spread, turn it off and pour into a glass container.

General recommendations

For preparations, you should choose ripe fruits with dense pulp without green and white hard veins. Plum, cherry and other small and medium-sized varieties of tomatoes are best. The fruits should be strong and elastic - soft and watery specimens will turn into puree during the heat treatment process. Choose high-quality tomatoes without defects, dents, cracks or other damage.

Before cooking, the fruits are usually peeled. The tomatoes are washed, a cross-shaped cut is made on the top of each fruit, then scalded with boiling water and washed under running cold water. After such contrasting procedures, the skin is easily removed.

Tomato jam is prepared in different ways: the fruits are crushed or left whole, covered with sugar or syrup, boiled in one step or prepared in several stages at intervals of 2-8 hours to a day. Vegetables are combined with citrus fruits, physalis, cherry plum, apples, nuts and even dates. The preparations are supplemented with ginger, mint, basil, thyme, vanilla, cinnamon, anise, cloves and other spices to taste.

Tomato jam with orange and ginger

Somewhat spicy, with a light citrus aroma, both adults and children will like the jam.

Required:

• Red tomatoes – 1 kg.
• Lemon.
• Ginger root – 4 cm.
• Orange.
• Sugar – 1 kg.
• Vanilla sugar – 20 gr.

Preparation:

1. Scald the tomatoes, quickly transfer to cold water, then remove the skin. Remove the seeds and the surrounding liquid from the fruit. Chop into small cubes.
2. Cut the zest from the lemon and orange. Chop as finely as possible. Chop the fruit pulp into cubes.
3. Grate the ginger root.
4. Add all the listed ingredients to infuse, sprinkle with sugar.
5. When enough juice has been released, let it cook.
6. Boil over low heat for 7 minutes, counting the time after signs of boiling appear.
7. Cool the jam. Bring to a boil again, boil for 7 minutes and cool. Repeat a third time, but cook for an additional 20 minutes on the final boil.
8. Transfer the dessert into sterile jars and seal. Let cool and take to a room with a low temperature.

Preparation with star anise

Cooking time: 2 hours 5 minutes

Number of servings: 110

Energy value

• calorie content – ​​36.3 kcal;
• fats – 0 g;
• proteins – 0.1 g;
• carbohydrates – 9 g.

Ingredients

• tomatoes – 2 kg;
• lemon – 2 pcs.;
• star anise (star anise) – 2 pcs.;
• granulated sugar – 900 g;
• jam thickener – 1 sachet.

Step-by-step preparation

1. Wash the tomatoes thoroughly under a cool stream and, making cross-shaped cuts near the place where the stalk is attached, blanch them. After getting rid of the peel, cut the fruit pulp into small cubes.
2. We also rinse the lemons, dry them with paper towels, remove the zest from one of them and squeeze out the juice, and chop the second into thin halves of rings.
3. Place chopped tomatoes, lemon, peeled zest and a few anise stars into a thick-bottomed saucepan. Sprinkle everything on top with white granulated sugar and place the utensils on low heat. Cook the jam, stirring occasionally with a wooden spatula, for about 1 hour. Then remove the container from the heat and, covering it with a lid, leave to cool until the next day.
4. After the specified time, add lemon juice to the confiture and bring the mixture to a boil again. Pour a packet of jam thickener into the boiling mixture and, after boiling everything together for 5 minutes, remove the pan from the burner.
5. Pour the hot jam into sterilized jars and seal with screws. If you plan to enjoy the dessert right away, then simply close them with nylon lids and store this sweetness in the refrigerator after cooling for no more than 21 days.

Tip: this confiture is incredibly spicy and aromatic and will serve as an excellent addition to various types of meat and cheese.

How to make tomato and walnut jam

Another original way to cook a chic dessert. Small tomatoes, such as cherry tomatoes, no larger than 5 cm in diameter, are suitable for harvesting.

Compound:

• Tomatoes of any variety – 1 kg.
• Sugar – 1.25 kg.
• Walnut kernels – 250 gr.
• Water – 350 ml.

Cook:

1. Fry the walnut kernels in a dry frying pan. Then break it into pieces.
2. Wash the tomatoes, make a small hole, and remove the seeds with a spoon.
3. Place some nuts in each tomato.
4. Boil the syrup.
5. Pour syrup over stuffed tomatoes. Insist for 24 hours.
6. After a day, drain the syrup, boil it, and return it to the pan with the tomatoes. Again, insist for exactly one day.
7. Let it cook. Boil for 25-30 minutes from the moment of boiling. Roll up under the lid and cool slowly under the blanket.

The process of preparing a delicious dish

The most delicious appetizer made from green tomatoes is pickling vegetables in a barrel. To give tomatoes a special taste and aroma, various herbs and spices are used: oak leaves, horseradish, black currant, mint, dill and parsley. The result is a tasty, aromatic, piquant and crispy snack made from unripe vegetables. At home, you can use an enamel pan or three-liter jars to prepare a dish of green tomatoes.

Ingredients:

• Water – 13 l
• Pepper pods – 20 pcs.
• Tomatoes – 20 kg
• Bunches of parsley, dill - 5 pcs.
• Salt – 0.75 kg
• Garlic heads – 10 pcs.

Tomatoes in a barrel

1. Rinse the parsley and dill under running water, shake to remove excess moisture and chop finely.
2. Peel the garlic cloves and cut into slices.
3. Rinse the hot pepper and chop it.
4. In a bowl, mix chopped herbs, garlic, pepper.
5. Prepare firm tomatoes with no signs of damage or rotting on the skin, wash and dry, first removing the stem. Cut the fruit halfway crosswise and fill with a mixture of pepper, garlic and herbs.
6. Prepare the brine by dissolving salt in cooled boiled water.
7. Pack the harvested fruits tightly into a barrel or pan. Pour cold brine over the tomatoes so that the liquid completely covers the vegetables. Cover the workpiece with a plate or lid slightly smaller than the diameter of the container. Place a weight on top of the plate, such as a pan or a jar of water. Leave the tomatoes to salt for 2-3 days at room temperature.
8. On the third day, transfer the product to a cold place for subsequent storage. For convenience, you can pack the tomatoes into jars and fill them to the top with brine, and close the containers with nylon lids.

Melt a spoonful of butter in a saucepan. Finely chop the onion and celery. Add to oil. Spices are introduced. Fry the vegetables until transparent, then add the cream.

Tomatoes are cut into thin slices. The mold is greased with oil. Place tomato slices. Season with salt and pepper. Repeat layers. Let stand for about fifteen minutes. The resulting juice is drained.

What unusual things can you make from green tomatoes? Appetizers and salads? No, jam! This delicacy is perfect as an addition to cheese plates. The taste of the jam is piquant, spicy, with a bright aroma. To prepare you need to take:

• 1.5 kilograms of green tomatoes;
• a couple of glasses of sugar;
• half a teaspoon of allspice;
• a small slice of fresh ginger - to taste;
• lemon juice;
• cinnamon stick.

Preparation does not take much time, but the jam is prepared in several stages. It will need to “rest” between cooking.

The tomatoes are washed and dried. Cut the fruits and remove the seeds. The pulp is cut into cubes. Add grated ginger, sugar and lemon juice. Mix the ingredients in a saucepan, cover it with a lid and leave overnight to ferment.

Then add allspice and a cinnamon stick. Bring the tomato mixture to a boil and cook over low heat for another ten minutes. Then transfer everything into a glass container. Cool and leave overnight. The next day, boil again, keep for fifteen minutes, and then roll into sterile jars.

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