Today, Ragazzi is preparing another of my jams! Together we have already prepared several: strawberries, blackberries, melon, figs, but today I suggest a very special one, which stands out both for its flavor and for its use. the final. Jam with green tomatoes: a real delicacy. Let's find out together what we need.
Video of the Recipe
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Identity Card of the Recipe
- 97 KCal Calories per serving
-
Ingrediants
- 1.5 Kg of green tomatoes
- half a cup of untreated lemon juice
- 450 g of sugar
Materials Needed
- Food cutting board
- Preferably ceramic knife
- Precision balance
- Colander
- Latex gloves (optional)
- Large saucepan for the jam
- Casserole for sterilizing jars
- Glass jars with respective screw caps
- Wooden spoon
- Dishes
- Clean tea towel
- Plier
- Skimmer
- Immersion mixer
Preparation
The right advice
To prepare this jam it is recommended to start the night before, soaking the green tomatoes in sugar. For the dosage, calculate 300 g of sugar per kilo of cleaned and seeded tomatoes.- Wash the green tomatoes in cold water, then dry them with a cloth. Remove the stalk and any surface imperfections from the tomatoes. Cut them in half and remove the seeds.
- Weigh the chopped tomatoes and measure out the sugar (300 g of sugar per kilo of tomatoes). Add the filtered juice of half a lemon to prevent oxidation and to maintain the beautiful green color of the tomatoes. At this point, pour the tomatoes into a large saucepan. Add the sugar and leave to rest overnight (about 10 hours).
- The next morning, it is possible to prepare the jam. Bring the saucepan containing the tomatoes to the heat and stir frequently until boiling. Cook for about an hour, or until the tomatoes have thickened well.
Attention
Not having added the pectin, the tomatoes require about an hour of cooking to thicken and to reach the right consistency. It is recommended to mix often to prevent the jam from sticking to the bottom of the pot.- Meanwhile, sterilize the glass jars with their respective screw caps by immersing them in a saucepan filled with plenty of cold water. Bring to the heat and calculate 20 minutes from the moment of boiling.
- During cooking, the green tomato jam must be carefully foamed: the foam, in fact, being rich in air, could constitute a favorable environment for the proliferation of aerobic bacteria potentially harmful to health.
- Blend with the hand blender to purée the tomatoes.
- When the right consistency is reached, it is possible to pot. Then remove the jars from the sterilization water with the help of the tongs, taking care not to burn yourself. Once dried, fill with the still hot jam and close immediately.
- Allow the jars to cool completely, avoiding moving or moving them to facilitate the gelatinization process.
- The jars of green tomato jam are ready to be stored in a dark and cool environment for 10-12 months.
Alice's comment - PersonalCooker
Not being very sweet, the green tomato jam can be tasted as an accompaniment to boiled meats, just like a sort of mustard. But the same tomato jam is excellent to be tasted in the morning over a slice of bread or a toast.Nutritional values and Health Comment on the recipe
Green Tomato Jam without Pectin is a jam without gelling agent. It mainly provides simple sugars and the average portion is the same as the other jams; for systematic use it is advisable to stay between 30 and 50g (30-50kcal), not so much for the overall energy intake, as for the high sucrose content.
