Plum jam with tomatoes

[Plum jam with tomatoes]

Plum jam with tomatoes

Category: Blanks

Ingredients
Hungarian plums	1300 grams (net weight)
Ripe red tomatoes	600 grams (net weight)
White sugar	700 gram

Cooking method

• Peel, wash and chop the plums
• 
• Tomatoes are red, ripe, with dense pulp, wash, cut into slices. I bought small tomatoes, with a low content of seeds and "sweet" taste
• 
• Put plums and tomatoes in one pan, cover with sugar, shake the pan so that the fruits are mixed with sugar, and set aside for a day, until its own juice is released
• 
• In a day, fruits and vegetables will be covered with a large amount of their own juice, so I never add water to jam and jam
• 
• I cook preserves and jam in a saucepan only with a thick bottom, since such a bottom keeps heat very well and for a long time, which allows me to cook berries on the stove for less time.
• I put the pan on the fire with fruits, at first medium-high, let the mixture boil, reduce the heat to low, and cook the fruit for 20 minutes after boiling.
• At this stage, it is important that water begins to boil out of the fruit mass, and the mass begins to thicken. In the photo I showed what the degree of boiling of the mass is.
• 
• I set the pan aside for a day, so that the mass thickens under the preservation of heat from the thick bottom, and in the process of cooling in the fruits themselves, processes of release of their own pectin from the peel take place, which leads to a gradual thickening of the mass.
• This is what the jam looks like after standing for a day
• 
• Now I crush the fruit with a blender until puree, right in the pan.
• Put the pan on the fire again, bring it to a boil, reduce the heat, and cook at a low boil for 20 minutes. Be careful, jam loves to spit up, especially in the eyes, and if you consider that jam is hot and sticks very tightly to the skin, then…. you can say different words at the same time, not quite pleasant to the ear of jam, but he is not to blame ...
• 
• Again, set aside the pan for a day, to evaporate the liquid and develop pectin
• This is how the jam looks like after a day of infusion.
• 
• The mass thickened well. A characteristic sign of the readiness of the jam is when we draw a spatula along the bottom of the pan, and a clean strip of the bottom of the pan is visible, the jam moves well, the mass thickens. The photo shows this strip of the bottom of the pan, but not very well, since the mass returns to its place while you aim the lens and take a photo))
• By the width of the strip, by the density of the mass, its return to its place back, you can judge whether it is worth boiling the jam more, or enough.
• This is what a small amount of jam looks like, a sample of jam. It can be seen that the jam is already holding its shape, spreading slowly.
• 
• Therefore, I put the pan on the fire, bring it to a boil (be careful !!), heat it up over very low heat for 10-15 minutes, and then immediately put it in jars and close it with lids, put it on the lid until it cools.
• The jam turned out to be strong in consistency; when the jar is tilted, it does not flow down the walls.
• 
• On the toast, you can see that a piece of jam remained a piece, it does not blur.
• The photo does not convey the beautiful dark plum color of the jam, with a slight addition of red - unfortunately!))

Note

First, about the taste of jam. The taste is more plum, the taste of tomatoes is not practically felt, the plum taste itself has simply changed. At home they did not realize that jam contains red tomatoes.
I liked the taste, a little sour as I love it.
This is how I make all the jams.
In a saucepan with a thick bottom, by boiling fruits, evaporating the fruit's own liquid, warming up due to the thick bottom of the pan.
The cooking time is 60-80 minutes, depending on the fruit, the content of its pectin in them.
With this principle, the color of the fruit is preserved, the consistency of the jam is good, the taste of the jam matches the taste of the fruit.
The source of my recipe for jam, served as a recipe for Crochet, Plum jam with tomatoes, I wanted to repeat the recipe, but it turned out as always - in my own way! Thanks a little!
Cook with pleasure and bon appetit!

Similar recipes

Pear-orange jam in Oursson pressure cooker (Admin)

Cornelian jam (Admin)

Red gooseberry jam with oranges (Admin)

[Tan]

The recipe is very interesting, I want to try this year.
Tan, and in your photo isn't it a renklode?
Hungarian is kind of narrow, long, no?
And then I only have such plums as in your photo ...

Alena, it seems to me that it doesn't matter what sort of plums it is, it's dark black and okay. It is important that the taste of the plums suits.
Although light yellow, only from the tomatoes at the jam the color will change to a reddish color, but I don’t know by taste what will dominate
And in general, you can also choose the proportions of plums / tomatoes for yourself. At first I had a taste of both plums and obviously a tomato, then at the end the taste of plums began to dominate

Try it, and then share the taste, it’s interesting to know the opinion. This is also the first time I've prepared such a combination.
At first I wanted to make jam according to the Tiny recipe, then I decided to make jam, nobody eats jam from me, not even a superfood, and in the morning it even goes to toast

How I love plum jam - also the taste of my childhood ... Thank you Tanya, Krosh!

It's a pity we can't wait for our plums this summer - the moth ate everything ...
And the recipe is very interesting, I took it to the bookmarks!

[Marina]

And the recipe is very interesting, bookmarked!

Marina, to your health!

Admin What a beautiful color, I thought chocolate was added there. I'll do it for trial.

Admin What a beautiful color, I thought chocolate was added there. I'll do it for trial.

They got ahead of me Once again I looked at the jam in the light of day: its color is a real dark plum, beautiful!
This camera does not reflect the red color well in the photo.
And thickened well, it stretches tightly for a spoon, the taste is sweet and sour, good

Cook to your health!

[Romchka]

Class! Romchka, great jam !!!

No wonder I muddied this question with Kroshi in Temko ...

Well, okay - jams-confitures-preserves are too much for me without sugar, and I can't boiled fruits either ...

But I'm already preparing my tomato answer

[Alexandra]

Alexandra, to your health! In any convenient version and combination, it would be beneficial for the body and soul!

[Romchka]

Romchka, Thank you!

My tomato answer is already ready (at night) - I invite you to look into my "Recipes and Secrets"

Alexandra, THANKS!

Interesting! I still have the last, probably a dozen plums, a black recliner. all have already been dropped, and they were eaten by insect animals ... therefore this amount is not enough for a saucepan ... but I will try to cook in a microwave! I just cook plums like that - little by little, at a very low power, they languish like in the oven. the halves are all whole, in thick syrup.