Tomato jam with apple and lemon

Category: Blanks

Ingredients

Ripe tomatoes 500 g
Sugar 500 g
Juice and zest of one lemon
Green apples 1-2 pcs.
Rum 50 ml

Cooking method

  • Peel and seed ripe tomatoes, chop or chop with a mixer. Add sugar, juice and zest of one lemon. Mix well and refrigerate for 24 hours. Peel green apples, coarsely grate and stir with tomatoes. Cook, stirring occasionally over low heat until tender (about 1 hour). Pour rum into slightly cooled jam. Arrange in sterilized jars, close with lids and cool, refrigerate.

Note

"I never would have thought it was edible," said the husband, licking a rosette from under the jam ... True, there was no rum at hand, and cognac was used.

Similar recipes


Caprice
Quote: Krosh

"I never thought it was edible"
And, most importantly, why do you need it? It seems like there is no shortage of fruit ... Maybe I'm just a conservative?
Crochet
Caprice, how do you need it? Down with the monotony! But seriously ... actually delicious. This year I somehow experiment more and more with vegetable jams and preserves, I think that vegetables are no worse than fruits and berries, and are quite worthy to be cooked in jam ... But it sounds like ... "Vegetable jam" .. . "Vegetable jam" ... I like how it sounds and tastes ...
Caprice
Crumb, well, good luck with experiments
Tanyusha
Back in the 80s, my friend made tomato jam, but I honestly didn't like it, but I cook it from zucchini and I really like it.
Gennadii
Quote: Krosh

"I never would have thought it was edible," said the husband, licking a rosette from under the jam ... True, there was no rum at hand, and cognac was used.

- Now, if only from potatoes, but with cognac - tada yeah
Admin

I made tomato jam from the Collection of recipes magazine (the composition is really different), it turned out to be liquid in an hour of cooking (30 minutes needed) and tastes more suitable for borsch dressing, when you need to add vinegar and sugar to the finished borscht, it turned out just right.
Crochet
Quote: Gennadii

- Now, if only from potatoes, but with cognac - tada yeah
Are you talking about potatoes? Really? And then please ... I have such a recipe in my arsenal, though I haven't tried it myself, but the recipe has a place to be.
Quote: tanya1962

Back in the 80s, my friend made tomato jam, but I honestly didn't like it, but I cook it from zucchini and I really like it.
tanya1962, the taste and color, as they say ... and I also cook from zucchini, though from the whole variety of recipes, one captivated me once and for all, so I cook using it.
Gennadii
Quote: Krosh

Are you talking about potatoes? Really? And then please ... I have such a recipe in my arsenal, though I haven't tried it myself, but the recipe has a place to be .tanya1962, the taste and color, as they say ... and I also cook from zucchini, though from the whole variety of recipes, one captivated me once and for all, that's why I cook it.
- Really? Potatoes? - It will be the HIT of the season. The recipe for the studio
Crochet
Ingredients:
1 kg. potatoes, 500 gr. granulated sugar, 1 glass of cognac, 1 lemon, vanillin stick, 2 glasses of water.
Preparation:
Wash the potatoes and boil. Then remove from heat, peel and heat. Place in a separate bowl and keep warm. Wash and dry the lemon. Cut the zest into thin strips. Make a syrup. Put sugar in a saucepan, add water.Simmer over low heat, stirring constantly. When the sugar is completely gone, add the vanilla stick and lemon zest. Continue cooking over low heat until large bubbles appear on the surface. Take out the vanilla stick, add the mashed potatoes. Mix thoroughly. Cook over high heat until tender, stirring occasionally. Remove from heat, cool slightly and pour into sterilized jars. Chill completely, cover the jam (inside each jar) with a round, porous paper disc dipped in cognac, only then close the airtight lid.
I honestly warned that the recipe was untested. I can hardly imagine what the final result will be.

Gennadii
- Oooooooo, we need to do something, show off
- For the new year, put a jar of real potato jam under the tree
Cubic
Quote: Krosh

"I never thought it was edible," said the husband, licking a rosette from under the jam ...



And what kind of taste is the result, something I can't imagine ??? I actually like sweet tomatoes (they are cut into slices and sprinkled NOT with salt, but sugar)?
Crochet
Cubic, it tastes like anything, just not tomatoes ... To my taste, it looks like citrus jam (maybe because of a fair amount of lemon zest, I sanded two whole lemons) to my husband, so generally plum jam reminds ... I can say for sure ... It's very tasty !!! It is possible that the variety of tomatoes from which the jam is made plays an important role (I had such large, raspberry ones, I don't know the name of the variety) ... And also, I really liked what this jam became after I spent the night in the refrigerator ... even cut with a knife. The main thing is to boil it down to the desired consistency so that excess moisture evaporates. I cooked for 55 minutes.
Scarecrow
Of course it's delicious. We have a stereotype that tomatoes are only for salads. And this berry is quite sweet.

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