We have a lot of green tomatoes left in the garden that won't have time to ripen, so I decided to try making green tomato jam with them.
It sounded a little strange to make jam from green tomatoes, but recently my friend had made and treated me to one. I was surprised by the taste - it tasted a bit like green figs and I really liked it. That's why I decided to make it myself and happily wrote down the recipe.
I picked green tomatoes, which I washed and cleaned from the stems.
I made crosses on their undersides because I had to scald them in boiling water so that the skin would be easier to remove.
The scalding in boiling water is done three times and the aim is to remove the bitterness from the tomatoes.
After the final scalding, the tomatoes are placed in a bowl of cold water and ice.
My tomatoes were smaller and peeling was not easy. I left them whole and cut the slightly larger tomatoes into pieces.
I put them in a pot and covered them with sugar. (1 kg of sugar is added to 1 1/2 kg tomatoes). I put them on the stove and let them boil until the syrup thickened. Then I added two vanilla pods.
5 minutes before removing them from the heat, I added a spoonful of citric acid.
I put the syrup in jars and sterilized them for about 10 minutes.
The sweet is consumed after a few months - it must be aged, because they say it becomes even tastier that way.
