Cherry tomato jam: cooking recipes

As is known, jam is the most popular winter billet. For many people, the usual fruit jam: strawberry, orange, plum, etc. But jam from tomatoes? This is, you must agree, something interesting. Contrary to the beliefs of many housewives, tomatoes are not vegetables at all, but berries. Therefore jam from them turns out very tasty, although somewhat unusual. You can cook for the winter jam from any tomato. Recently, recipes of jam from cherry tomatoes have gained popularity.

What is cherry?

Perhaps, this is the only kind of tomatoes with a practically year-round season. Small, growing beautiful massive bunches - they can be bought fresh as in autumn, and in winter or in spring. The taste and smell of cherry are like a real tomato. There are known varieties of these tomatoes of several colors - traditional red, green, yellow or even black.

Cherries differ from conventional tomatoes in that they can last longer in fresh form. They contain one and a half times more various valuable for health valuable substances (fructose, glucose, minerals and vitamins). In 100 grams of cherry tomatoes fit a daily dose of potassium and iron, as well as vitamins A, B, C.

Cherry tomato jam

This treat is rightly considered an exotic among the whole house preservation. To taste, the preparation resembles a sweet and sour sauce, which can perfectly complement the dishes of poultry or any meat. A jar of this delicacy will pleasantly surprise the guests, who will have to guess for a long time, from what kind of fruit did the mistress cook it?

Jam from cherry tomatoes is usually cooked in several receptions. To achieve color saturation during the first cooking, it is recommended to add balsamic vinegar. The amount of sugar can be adjusted to taste.

Cherry tomato jam: recipe with photo

This recipe is called a real tomato masterpiece. The dish is simply prepared and it turns out very tasty.

Ingredients

To prepare jam from cherry tomatoes (photo is presented in the article) you will need:

• Ripe tomato fruit (2 kg);
• Lemon (1 pc.);
• Lemon juice (cooked from half a lemon);
• Sugar - (about 800-900 g);
• Anise (you can take the badon instead, it's a spice that has a bright aroma, so it is used in minimal quantities - only one asterisk).

Stages of preparation

Next, we will tell you how to prepare a jam from a cherry tomato. First, the tomatoes should be peeled. Mistress advised to do this in a saucepan to boil water, make a small cut on each tomato (cross-shaped) and for 40-60 seconds. Dip the vegetables into boiling water. Such heat treatment will make it easy to separate the skin from the pulp of the tomato.

Next, peeled tomatoes are gently placed in a saucepan, covered with sugar, add slices of lemon (you can with zest: citrus is passed through a meat grinder), add anise (1 star). After a while, tomatoes give juice. An hour and a half later, the pan is put on fire. The mass is cooked for about an hour. In this case, do not forget to stir it regularly.

Then turn off and leave the jam to infuse. At the end of the day, lemon juice is poured into the tomato mass and again brought to a boil. For jam from cherry tomatoes to thicken, it should be simmered on low heat for an hour. If, however, the consistency of the billet thickens insufficiently, the cooking time can be increased to one and a half to two hours.

At the end, the jam is poured into small, pre-sterilized jars and stored for storage. Due to the fact that the product contains a high concentration of lemon juice, which is a safe natural preservative, cherry tomato jam is not necessary to keep in the cold - it can perfectly "overwinter" even at room temperature.

Note to the hostess: something about spices

If even after prolonged cooking the tomato mass does not thicken, you can add to it a little gelatin or any other product with a gelling effect.

Many housewives create their own (author's) recipes of jam from cherry tomatoes. The taste of this berry perfectly shades with ginger, nutmeg, Dijon mustard. A nice addition may be chili, but this spice is added to the dish only in very small quantities.

According to the domestic craftsmen, it is in the spices that lies the main secret of the preparation of the original, very tasty jam. However, most often housewives use a single spice - a tubberry or a starry anise, which have already been mentioned (see above). As part of the domestic harvest from cherry tomatoes, it miraculously transforms everyone's familiar taste of the product. According to reviews, the jam turns sour-sweet, very fragrant and tart. This blank can also be used as a dessert during family tea parties, and as an unusual sauce for meat dishes.

Which tomatoes to use?

The choice of tomatoes for jam should be approached with great responsibility and attention. Fruits must necessarily be strong, in no case not with a watery, but with a dense flesh. Otherwise, during cooking they will turn into gruel.

Tomatoes must be completely ripe. An exception is the option of making jam from green cherry tomatoes (this will be discussed below). On red fruits, in no case should there be areas of yellow-green color.

How to cook jam from green tomatoes? Composition

To prepare the billet use:

• Tomatoes (1 kg);
• Sugar (1.2 kg);
• Purified water (1 glass);
• Citric acid (2 g);
• Vanilla (added to taste).

Preparation

Select the most fleshy, small-sized oval fruits, cut out the stems, carefully washed and cut in half. Carefully with the help of a tea spoon, seeds are removed from each halve. Then two minutes or two tomatoes should be lowered into boiling water.

Then they prepare for what they combine sugar and water. Syrup poured peeled halves of tomatoes, after which they leave for the night (6-8 hours is enough). After this time, the pan should be placed on a strong fire and quickly boiled. At the end of the preparation add citric acid or lemon juice (can be with zest), vanillin. Ready jam, as usual, put hot in sterile jars and roll.

Another recipe

Jam from green cherry tomatoes is also prepared. In the product:

• 1 kg of green berries;
• 1 kg of sugar;
• 1 liter of water;
• Citric acid - to taste.

A pan of water is brought to a boil on the stove. Put the tomatoes in a deep container. Cut them in half and remove the seeds using a teaspoon. Then halves are placed on a cutting board and cut into small cubes. Then tomatoes should be placed in a saucepan and pour boiling water. After this, the product is boiled again. The mass should be boiled for 10 minutes. Then the water is drained and again the tomatoes are poured in cold water. Bring to a boil and cook for 10 minutes. This product relieves of bitterness. The boiled tomatoes are placed in a colander, letting water drain, then they need to be put in a bowl and covered with sugar. The mass is left for two to three hours, after which it is poured with hot water and again cooked for about 10 minutes. Tomatoes should be allowed to infuse for 24 hours.

The next day, the syrup is drained, put on a stove and boiled for 15-20 minutes, after which they are filled with ready-made tomatoes. Next, a bowl of tomatoes is placed on the stove and about 15 minutes. Cook on a small fire, stirring constantly. For 3 minutes. Before the end of cooking, citric acid is poured into it. Jam hot poured on cans (sterilized), roll up and put in a dry, dark and cool place. According to reviews, this very tasty, inexpensive and useful jam goes well with pancakes, waffles, fresh rolls and sweet crackers.