Ripe red tomatoes jam: 2 best step -by -step recipe with detailed ingredients

You think that jam can only be sweet, no. You will learn about tomato jam.

Content

If in the hot season of active preparation for winter after preparing tomato juice and adjika there are few tomatoes, try to cook jam from ripe red tomatoes. This recipe is worthwhile to keep it in its home culinary book.

Red tomatoes with lemon

Tomatoes - 1 kg
Lemon - 1 pc.
Sugar - 0.5 kg

Remove the zest from the purified lemon, cut the lemon in half and squeeze the juice. Cut the ripe, but not upset tomatoes with neat slices.
Put tomato slices in enameled dishes, add zest and lemon juice, as well as sugar.
Bring the future jam to a boil over low heat, put out the gas and leave the contents of the pan to infuse under the lid for 30 minutes.
Turn on the fire, bring to a boil, remove again from the fire and this time leave for an hour.
Place the tomatoes on the stove again and cook on very low heat for 30 minutes.
During cooking, jam must be stirred, but it is worth doing this with neat movements, trying not to break and not damage the tomatoes.
Lay out tomato jam into sterilized jars and close with a tin key.

Red tomatoes with pepper

Tomatoes - 1 kg
Red Bulgarian pepper - 300 g
Sugar - 600 g
Balsamic vinegar - 50 ml

Cut small, ripe, without green veins of tomatoes into four parts. Bulgarian pepper for this recipe needs sweet fleshy varieties, cut this ingredient into pieces of the same size as tomatoes.
Mix all the components, put on a very small fire, bring to a boil, turn off and leave to infuse for a day. During cooking, stir periodically with careful movements so that the jam does not burn.
After a day, repeat all the actions twice more: bring to a boil, mix and leave for 24 hours.
After the third day, put the jam on the fire for the last time and put it in boiling in sterile jars, immediately close with sterile lids and preserve.

Red tomatoes jam have a bright saturated color and a memorable sweet and sour taste. It will make up the perfect company to various beef dishes, pork, veal, as well as poultry meat.