Red tomato jam – 5 step-by-step recipes with photos

Another culinary experience that ended in complete success was tomato jam. Who would have thought? Everyone's favorite vegetable, from which juice is extracted and preserved, plays such an extraordinary role. You won’t surprise anyone with sweetish pickled tomatoes, but jam is something new! Must try!

Red tomato jam - traditional recipe

This jam is truly unusual and tasty, because reddish tomatoes are very similar to berries and fruits and there is always a lot of them. We prepare jam from ripe fleshy tomatoes and improve its taste with citrus fruits.

Cooking time – 1 hour.

Ingredients

Manufacturing process

An extraordinary dessert is ready! Enjoy your tea!

Tomato jam

This recipe is a traditional base for red tomato jam. By adding either ginger, or cinnamon, or citrus fruits, or nuts, you can prepare any unusual and excellent dessert according to your own taste.

Ingredients:

Tomatoes – 1.5 kg.
Lemon – 1 pc.
Sugar – 800 g.

Manufacturing process:

Rinse the lemon, dry it and carefully remove the zest in a thin layer. Squeeze the juice into a cup, and you can throw away the pulp.
Wash the tomatoes and chop them into small pieces of random shape: cubes, slices, plates, circles.
Place the chopped tomatoes in a container for making jam and add orange zest, juice and the amount of sugar indicated in the recipe. Stir everything carefully so as not to destroy the tomatoes.
Then cook the jam in three batches. This is a must for this recipe.
Place the container with tomatoes over medium heat, boil and let “rest” for 30 minutes.
For the third time, cook the jam over low heat for 30 minutes, stirring it occasionally.
During this period of time, sterilize unstained jars and boil the sealing lids.
By the end of cooking, you can add your chosen natural flavor enhancer to the jam.
Pack the prepared hot jam into prepared containers and roll up immediately. This jam needs to be wrapped in a warm blanket for one day. It must be stored in a cool place.

Tomato jam for the winter

According to the proposed recipe, you can prepare tomato jam with a sweet and sour taste, an unusual aftertaste and a wonderful color. Your friends and family will be surprised. Making jam from peeled tomatoes.

Ingredients:

Tomatoes – 500 g.
Sugar – 350 g.
Lemon – 1 pc.
Vanilla sugar – 1 tsp.

Manufacturing process:

For this jam, choose ripe, fleshy tomatoes.
Rinse the tomatoes well.
Cut the skin crosswise in the area of the stalk and place the tomatoes in boiling water for one minute. Then put them in a cool place.
Peel the tomatoes. Then cut the fruits into halves and remove the seeds with a teaspoon.
Chop the peeled tomatoes into pieces of any shape.
Place the chopped tomatoes in a saucepan to make jam. Sprinkle them with the required amount of sugar. Add a teaspoon of vanilla sugar and squeeze lemon juice directly into the saucepan with the tomatoes.
Gently stir the contents of the pan with a wooden spoon.
Place the saucepan with the tomatoes over low heat and cook the jam, stirring it occasionally. Determine the cooking time based on the jam mixture. The more you cook, the thicker the delicacy will be. Remember that the jam will be thickest when chilled.
Place the finished jam into sterile containers and cover them with boiled lids. Ready!

Share this hidden recipe with your friends and have a nice tea party!

Red tomato jam

We present to your attention a unique recipe for making very tasty tomato jam. It is prepared from ripe, fleshy tomatoes with the addition of fresh basil and pectin.

Ingredients:

Tomatoes – 1 kg.
Sugar – 1 kg.
Lemon juice – 1/3 tbsp.
Pectin – 40 g.
Fresh chopped basil - 4 tbsp. l.

Manufacturing process:

First prepare the tomatoes for jam.
Rinse the tomatoes and use a sharp knife to remove the base of the stalk; by the way, there is a special tool for this.
Cut the skin of the tomatoes crosswise. Take two containers. Fill one with cool water and put ice cubes in it. Place the second one over medium heat and boil water in it.
Dip the tomatoes alternately into hot and cool water and then remove their skins.
Use a teaspoon to remove the seeds from the tomatoes, cutting any fruit into quarters.
Place the cooked tomatoes in a special saucepan for making jam and place it over medium heat. Then simmer the tomatoes over low heat for 10 minutes with the lid closed. During this period of time, the tomatoes will acquire the consistency of a puree.
Wash the fresh basil, dry it with a cardboard napkin and chop it into small pieces.
Add lemon juice and chopped basil to the purchased tomato puree.
In a cup, mix 40 g of pectin with a quarter of the indicated amount of sugar. Pour the resulting mixture into the bubbling tomatoes, immediately stirring the jam until the pectin is completely dissolved. Pour the rest of the sugar into the jam, stir, cook for a couple of minutes and turn off the heat.
Place the finished jam into sterile containers. To ensure safe storage, you can sterilize containers according to accepted rules. Roll up the jam and store it in a cold space.

Eat healthy!

A step-by-step recipe for making unusual red tomato jam for the winter

From tomatoes, according to the proposed recipe, you can prepare a tasty and unusual delicacy, and the main thing is healthy and natural. Prepare jam with balsamic vinegar.

Ingredients:

Tomatoes – 500 g.
Bulgarian sweet pepper – 150 g.
Sugar – 300 g.
Balsamic vinegar – 30 ml.

Manufacturing process:

For this jam you need to choose ripe reddish tomatoes of small size (cherry or another variety).
Wash the vegetables well with running water and be sure to dry with a towel.
Chop the tomatoes into small cubes.
Remove the seeds and stem from the reddish sweet pepper. Chop the pepper into pieces similar to tomatoes.
Place the chopped vegetables in a thick-bottomed container in which you usually cook jam.
Sprinkle them with sugar in the required amount.
Add 30 ml of balsamic vinegar to the vegetables. It can be replaced with good wine or apple cider vinegar or sweet dessert wine with a long aging period.
Using a wooden spoon, carefully mix the vegetables and sugar.
Place the pan on low heat. Bring the contents to a boil without stirring and remove the container from the stove.
Leave the jam for one day to infuse.
A day later, boil the jam again and leave it again for one day.
Then bring the jam to a boil a third time and immediately pour it into hot, sterile containers. Seal containers with sterile lids. Ready!

Serve this jam with tea and you can use it as a sauce for various dishes. Store this delicacy only in a cool place. Bon appetit!

Tomato jam for the winter - finger-licking recipes

Why do people make jam from vegetables? After all, fruit is enough for this. Although experiments in humans are in the blood (the internal environment of the human and animal body) . But when it comes to vegetables, I think that making sweet preserves and jams from them is driven mainly by the abundance of the harvest than by the desire to experiment. And what do you think?

The first time I tried this jam was when I was a child, visiting a friend. I remember my feelings. Before trying the thick jelly-like mass, there were many questions in my head: how, from tomatoes and jam? They can only be eaten salted, pickled, but not sweet. And having tasted it, I could only say one thing: God, how delicious and special!

I would like to share recipes for sweets made from tomatoes, both red and green, as well as cherry tomatoes - my favorite baby tomatoes.

Red tomato jam - traditional recipe

Ripe reddish tomatoes are somewhat reminiscent of juicy fruits and berries. That is why lovers of culinary recipes liked them. Nowadays, tomato jam is not something exotic, and since ancient times, containers filled with it have replenished the pantries of almost all families.

Let's cook it together.

Tomatoes - 1 kg.
Sugar - 750 gr.
Orange (or any citrus fruit) - 1 pc.

We select ripe and fleshy tomatoes. We cut them into slices.

Put it in a saucepan, pour a glass of water, put it on low heat, cover with a lid. The tomatoes should steam and release their juice.

At this time, remove the zest from the orange and cut into strips.

Pour sugar into the heated tomato mass. Stir. We wait until the sugar is completely dissolved.

Add orange peel to the tomato mixture. You can also add orange slices.

Cook the jam for 40 - 50 minutes. After this, the jam is ready. You can add ginger, cinnamon (a piece). Now you can fill the jars and roll them up.

How to make cherry tomato jam

This recipe contains an ingredient that is occasionally used in making sweets. But it specifically shapes the taste and smell of the resulting product. UNUSUALLY, UNUSUALLY, UNIQUE, INCREDIBLY delicious!

Cherry tomatoes – 0.5 kg
Sugar - 0.5 kg
Lemon juice - 2 tbsp
Ground aromatic pepper - 1/2 tsp
Water - 1 tbsp.

Remove the tomatoes from the branches and wash them well. We prick any fruit with a toothpick.

Make syrup from water and sugar. Pour the bubbling substance over the cherry tomatoes.

Place on the fire, bring to a boil and simmer for 5 minutes. Turn off the gas. Leave for 4-5 hours. Let him insist.

Cook three more times for 5 minutes after boiling at intervals of 4-8 hours.

And our amber beauty is ready! Pour into jars. And we twist it.

Preparing greenish tomato jam for the winter

Almost all gourmets use only greenish tomatoes to make this special dish. And you will agree with them when you try it. The jam is reminiscent of kiwi in both taste and color. By all means, at least one jar must be on your shelf, so that you have something to amaze your loved ones.

1 kg greenish tomatoes
1kg 200g sugar
1 tbsp. water
Citric acid is on the tip of the knife.

Wash the tomatoes thoroughly. Place in a saucepan, add water and put on fire.

After the water boils, cook the tomatoes for another fifteen minutes. Drain the water. Place the fruits in a colander to drain the liquid.

Let's not waste time. Let's start cooking the syrup. Pour sweet sand into a saucepan and add 1 glass of water.

Cook the syrup until the sugar is one hundred percent dissolved and boils. Return the tomatoes from the colander to the pan and pour in the hot syrup.

Let the fruits brew for 3-4 hours. Let them absorb the syrup and fill themselves with it.

Tomato confiture with basil and strawberries - the recipe is to die for

This recipe is fantastically delicious. If you don’t have fresh strawberries, you can safely replace them with frozen ones. The taste will not be affected by this. Everything is done simply. There would be a desire.

Tomatoes – 1 kg
Strawberries - 1/2 kg or 1 package frozen (400 g)
Basil - 2 sprigs
Lemon - 1 pc.
Sugar – 1 kg

Cut the tomatoes into quarters. Using a knife, cut off the seeds with a small amount of pulp.

We place all the cut parts of the fruit with seeds in a high bowl. Add strawberries.

And we grind them with a blender.

We pass (wipe) the resulting mass through a colander or sieve. This is necessary so that the seeds do not get into the future confiture.

Cut the remaining parts of the tomato into cubes.

Mix with tomato-strawberry mixture.

Add sugar and mix. Squeeze the juice of 1 lemon and add to the mixture.

Now let's put it on fire. Add basil sprigs.

Bring to a boil and turn off. The confiture must cool down. Then bring it to a boil again and turn it off. We repeat these actions 3-4 times. That's all.

Our masterpiece is ready. When hot, pour into jars and seal. This recipe was my favorite. It’s also great for making sandwiches for tea. But in our family we are used to eating pancakes with jam. Especially kids. There is no need to persuade them - they gobble them up by both cheeks.

Video on how to make delicious tomato jam

I saw something similar to the previous recipe in this video. But, of course, in any production there are aspects. Watch the video and compare both recipes. Perhaps you will take something from the 1st, and something from the second. Or add your own. Create!

You probably also understand unique recipes for tomato jam. What spices and fruits do you add? Write. See you!

Tomato jam

Ingredients

Tomatoes – 1.5 kg

144 kcal
2 hours 30 minutes
2 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Another culinary experience that ended in complete success - tomato jam. Who would have thought? Everyone’s favorite vegetable, from which diligent housewives never tire of extracting juice and preserving other vegetables in it (zucchini, eggplant, peppers), plays such an extraordinary role. You won’t surprise anyone with sweetish pickled tomatoes, but jam is something new! Must try!

The traditional recipe for making red tomato jam for the winter, which can be taken as a base, contains specifically tomatoes, citrus in the form of lemon and, of course, granulated sugar.

You need to extract everything you can from the lemon, specifically the juice and zest. Carefully remove the top layer without touching the tender snow-white shell - it is responsible for the bitterness. Then we squeeze the weak and defenseless lemon without zest to the last drop into a bowl. We don't need the cake, it can be recycled.

Wash and cut the tomatoes as desired. For example, in small pieces, but also in slices, plates, circles.

Combine the prepared ingredients in a suitable container - a bowl or pan. The zest, juice, tomatoes and sugar must be thoroughly mixed.

Boil the future tomato jam in three steps. First, bring to a boil and let rest for 30 minutes. Then we bring it to a boil again and rest again. The third time, cook for about 30 minutes over low heat, without forgetting to stir. While the tomato jam is being cooked, let’s put our time to good use - sterilize the containers that have been cleaned in advance. Place the lids in boiling water for 2-3 seconds. Place the finished jam into jars.

We tightly screw the lids on the jars and wrap them up; every other day we remove the red tomato jam for storage for the winter in a cold black space.

Unusual tomato jam

The season of active canning means heavy supplies for the winter, but also an indescribably creative process. Among the huge number of recipes, tomato jam is especially popular. This is a unique, extraordinary preparation with an inimitable taste. One has only to try it once, and it will live forever in the owner’s notebook. The most popular recipes for tomato jam with photos can be seen below in the article.

The usual recipe for tomato and lemon jam

The main component of this sweet is tomatoes. They must be chosen responsibly. After all, the extra soft fruits turn into puree during heat treatment, but this shouldn’t happen. For this recipe, you need firm tomatoes. Cherry tomatoes or other small varieties of tomatoes are excellent.

Vegetables must be ripe, without greenish or snow-white hard veins inside the pulp.

Components:

1.5 kg of ripe red tomatoes;
one medium-sized lemon;
1.5 kg sugar;
half a bag of vanilla sugar;
a quarter teaspoon of dry ground ginger.

You can choose a more suitable density for tomato jam at your own discretion. To obtain a thick mixture, vegetables must be boiled for longer or a special thickener must be added. If you follow the advice correctly, then this product will be similar in thickness to sour cream. This is the best option, because similar jam can be used to make desserts or served as a sweet sauce.

Manufacturing:

Thoroughly rinse lemons and tomatoes. Make small cross-shaped cuts on the tomatoes. Scald them and citrus fruits with bubbling water.
Peel the tomatoes, cut each one into 4 parts, place in a saucepan for cooking. Sprinkle sugar on top of tomatoes. Leave this for about 40 minutes.
Cut the lemons into slices or pieces, remove the seeds. Grind in a meat grinder without removing the skin. Add a packet of vanilla sugar to them.
Boil tomatoes with sugar, reduce heat and simmer for 15 minutes. Leave the mixture until it cools completely. When the tomatoes have cooled, boil them again. Now cook for 40 minutes, stirring frequently. A long wooden spoon or spatula is suitable for these purposes.
Then add crushed lemons into the bowl with the tomatoes. Cook this mixture for another 20 minutes. At the very end, add ground ginger powder to the jam, mix thoroughly, and turn off.

This completes the making of the sweets. All that remains is to put the jam into unstained containers, preferably small ones of 0.5 liters each, and roll them up. The sweetness must be kept at room temperature, after which it must be stored in a cupboard or pantry to save supplies.

Yellowish tomato jam

Those who are not afraid to experiment in the kitchen and try something new and exotic can make jam from yellowish tomatoes. It is quite beautiful and tastes a little like pineapple. To make it, you need to take not reddish, but colorful yellowish tomatoes. They are tasty, without sourness, so they are perfect for making sweet supplies.

To prepare tomato jam for the winter you need:

1.5 kg of ripe yellowish tomatoes;
1.5 kg sugar;
a can of canned pineapple (preferably in pieces);
a packet of vanilla sugar.

Stages of making jam from yellowish tomatoes:

Scald the vegetables with boiling water to make it easier to remove the skin. Remove the skin. Place the cooked yellowish tomatoes in a saucepan and cover them with sugar.
Open the jar of canned pineapples and pour the syrup into a container with the tomatoes and sugar. Boil the mixture, then simmer over low heat for 15 minutes. Remove the pan from the stove and leave until completely cool. Then boil again for 15 minutes and cool again.
After this, add pineapple pieces to the tomatoes. If they are in rings in a jar, then cut them into small pieces.

After boiling, cook the mixture of tomatoes and pineapple for 20 minutes over low heat. Distribute the slightly cooled jam into jars. Roll up containers with dessert and place them on the table until they cool.

This amber jam made from yellowish vegetables is a good dessert for tea. It will certainly amaze guests with its extraordinary taste. They will spend a long time guessing what this sweet is made from.

Recipe for cherry tomato jam with star anise

To prepare red tomato jam according to this recipe, you will need little time. Just a day with minimal effort and that’s it, an extraordinary delicacy is ready.

Ingredients for making cherry tomato jam:

1 kg of ripe cherry tomatoes;
0.45 kg sugar;
one medium-sized lemon;
0.5 sachet of jam thickener;
one star anise.

Manufacturing stages:

Boil water in any container. On the cherry, make a small cut in the shape of a cross near the stalk. Place the tomatoes in boiling water for 30 seconds and remove the skin.
Wash the lemon and cut it into two halves. Remove the zest from one part, then squeeze out the juice. Cut the remaining lemon into half rings of small thickness.
Place peeled cherry tomatoes in a cooking bowl, add chopped citrus, zest and star anise. Sprinkle sugar on top of everything.
Place the pan on the stove. After boiling, reduce the heat and cook for 60 minutes, stirring all ingredients frequently. After an hour of cooking, turn off the gas, cover the container with a lid and leave it in this state for a day at room temperature.

Then add lemon juice to the tomatoes, stir and boil again.

At first, the boiling water will not be enough, but later the tomatoes and lemon will release juice and the mixture will become good.

In order for the jam to be watery, the mixture must be boiled for only an hour. For those who like the thickest winter supplies, it is necessary to add a special thickener after boiling. Boil for 5 minutes, turn off and distribute into jars.

Exotic tomato jam is completely ready! Guests will be surprised by this product. The unusual combination of lemon with the taste of star anise will not leave anyone indifferent.

In order for the jam to be stored for a long time, you will need to roll it into sterilized jars. If long-term storage is not provided, then it is enough to package the product in containers with the use of nylon lids. In this form, it should be kept in the refrigerator, but not for more than 20 days.

If you follow the manufacturing process, the tomato jam will be fragrant and very tasty. It will become the most beloved delicacy not only of children, but also of adults.

Red tomato jam – 5 step-by-step recipes with photos