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Recipe Green tomato jam

Small latecomers, end of season tomatoes do not necessarily have time to ripen. This clever recipe means you don't have to throw them away! And yes, in jam combined with lemon, they can be eaten. It would therefore be a shame not to take advantage of it. If you are creative, you can have fun adding spices to your jam, such as vanilla.

Confiture de tomates vertes
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Preparation time:
1h
Difficulty:
Community rating:

Ingredients

Number of persons: Several
  • 1.2 kg of tomato flesh
  • 1 kg of gelling sugar (1.2 kg of caster sugar or crystallized sugar)
  • 1 lemon

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Preparation

  • Immerse the green tomatoes in boiling water for a few seconds to make them easier to peel.
  • Peel them and cut them into quarters, remove the juice and seeds. Weigh them.
  • Cut the lemon into thin slices. Place the tomato flesh, lemon slices and sugar in the jam bowl then mix.
  • Bring to a boil. From this moment, count the cooking time: 10 minutes with gelling sugar, otherwise 15 to 20 minutes.
  • Keep the heat high and stir often. Check the cooking by pouring a few drops onto a cold plate then tilting the plate. The jam should flow slowly.
  • Skim then immediately place them in jars, close them and turn them over for 1 minute, then put them back upright to let them cool.

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2 comments

Première expérience de confiture de tomates 🍅 🍅 🍅 🍅 🍅

Mas boucays Isabelle

tres belle recette mais trop de sucre comment faire le sucre divise par 4

bernard

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