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

Recently, jam made from green tomatoes is in great demand. This is real exotic. The jam has a typical taste, rich emerald color, pronounced citrus smell and smell. Naturally, you will have to tinker with it, but the result is worth it.

Green tomato jam

If you think that green tomatoes will make inedible jam, you are mistaken. This is a recipe for those housewives who are not afraid to experiment. The jam is prepared from dense and fleshy fruits. Give it a try.

Cooking time – 9 hours.

Ingredients

Manufacturing process

Jam made from green tomatoes

We present to your attention a mind-blowing recipe for an extraordinary jam, very similar in taste to kiwi. The recipe is simple and frisky.

Ingredients:

Greenish tomatoes – 1.5 kg.
Sugar – 1.3 kg.
Water – 1 tbsp.
Citric acid – 1 chip.

Manufacturing process:

First, prepare all the necessary ingredients for the jam.
Wash the tomatoes well, dry with a towel and chop into random pieces. Medium slices of tenderloin are good for this kind of jam.
Place the chopped tomatoes in a saucepan to make jam.
In a separate pan, cook syrup from 1 cup of unstained water and 1.3 kg of sugar. Pour the hot boiled syrup over the chopped tomatoes.
Add the required amount of lemon to them.
Boil the jam over low heat and turn off the heat. Let the jam brew for 2 hours.
Then repeat this process twice more.
Last, 3rd time, cook the jam until the tomatoes are soft.
Leave the finished jam in the pan until it cools. During this period of time the dessert will become thick. Place it in clean containers and close with tight lids. Sterilization of such jam is not necessary. Store anywhere.

Green tomato jam, classic

This is a traditional gourmet recipe. Small green fruits are not suitable for it, because they will give a bitter taste. Add citric acid to the jam, which can be replaced with fresh lemon, and vanilla. It will be very tasty.

Ingredients:

Greenish peeled tomatoes – 1 kg.
Sugar – 1.25 kg.
Vanilla sugar – 1 sachet.
Citric acid – 2 g.
Water – 300 ml.

Manufacturing process:

Wash the tomatoes under running water and cut into two parts. We remove the tomato seeds because they can add bitterness to the jam.
Be sure to blanch the chopped tomatoes for 2 minutes in boiling water. Then we place it in a colander, rinse and let the water drain.
In a saucepan for making jam, prepare syrup from the amount of sugar and water indicated in the recipe. Boil the syrup for a couple of minutes.
Place the cooked tomato pieces into the bubbling syrup, mix everything well and bring to a boil.
Then turn off the heat and leave the tomatoes to steep for 10 hours.
After this time, place the pan on high heat and bring the jam to a boil.
Cook the tomatoes over low heat for 40 minutes (preferred boiling temperature is 104–105 degrees).
Towards the end of cooking, pour citric acid or fresh lemon juice and a bag of vanilla sugar into the jam.
Place the cooked jam into unstained containers and be sure to sterilize it according to accepted rules. Then we roll up the containers, cool them and transfer them to storage.

Recipe for green cherry tomato jam

According to the proposed recipe, you can prepare a tender and exotic dessert from unripe tomatoes, following the process technology. We prepare them whole from whole fruits, similar in size.

Ingredients:

Greenish cherry tomatoes – 1 kg.
Sugar – 1 kg.
Citric acid – 1 tsp.
Water – 1.5 tbsp.
Vanillin – 1 chip.

Manufacturing process:

Rinse the tomatoes well, place in a saucepan and fill with clean water.
Place the pan over medium heat and cook the tomatoes for 20 minutes. Then drain the water.
Pour fresh water over the tomatoes and boil again for the same time.
This cooking process must be done three times with the next water change.
After extreme cooking, remove the tomatoes from the water and, after cooling, peel off the skins.
In a separate container for making jam, cook sweet syrup for jam from the amount of water and sugar indicated in the recipe. Cook the syrup over low heat until the sugar is completely dissolved.
Place peeled tomatoes in the hot syrup and cook the jam until it becomes thick.
Stir the jam from time to time and skim off the foam from the surface.
Before finishing cooking, add the required amount of lemon and vanilla to the jam.
Pack the finished hot jam into sterile containers and seal with sterile lids.
Ready! You can cook the jam longer, then it will turn into thick jam for home baking.

Green tomato jam

This recipe is for those housewives who do not know that you can make original jam from unripe tomatoes. The only important thing is to correctly fulfill all processing conditions. We prepare jam with natural flavor enhancers - orange and cinnamon.

Ingredients:

Greenish tomatoes – 1 kg.
Orange – 1 pc.
Ground cinnamon – 1 tsp.
Sugar – 500 g.

Manufacturing process:

Wash the tomatoes thoroughly and remove dark spots and spots. Throw away warped and rotten fruits, as they will ruin the taste of the jam.
Chop the cooked tomatoes into small cubes.
Place the chopped tomatoes in a saucepan for making jam and add ½ of the appropriate amount of sugar. Leave the tomatoes to steep for 12 hours, preferably overnight (that is, in the dark) , and during the day you can make jam.
Carefully remove the zest from the washed orange and chop it finely. You can take lemon, but it will add extra acidity and tartness to the treat.
Add chopped orange zest and the rest of the sugar to the tomatoes soaked in sugar.
Place the pan with jam on low heat and cook for 10 minutes.
Then turn off the heat and leave the jam for 5-6 hours.
After this time, add cinnamon (ground or one stick) to the jam and squeeze out the juice from the orange.
Cook the jam for another 30 minutes. The jam is ready!
If you wish, you can grind it with a blender until smooth, and you will get a beautiful confiture.
Pack the prepared jam into sterile containers and seal tightly.

How to make green tomato jam with lemon, orange, walnuts

Immediately, due to the weather or pests, the tomatoes do not have time to ripen. To prevent them from disappearing, they are left on the windowsill until they turn purple. The next, even most appetizing option is to create jam from green tomatoes for the winter. It is not difficult to prepare and does not take long; the dish will diversify homemade twists and amuse the household. If everything is done correctly, the taste of the dessert will be wonderful and unusual.

Recipe 1. With lemon

To make lemon jam prepared according to this recipe especially tasty, choose the greenest and densest fruits. The greener the tomato, the less likely it is that the skin will separate from the pulp, resulting in the densest jam mixture.

1 kg of green tomatoes;
1 kg sugar;
2 lemons.

Advice! The “devil” of the jam will be added by the zest of 1 lemon - cut it into strips and combine with the tomatoes before cooking.

Wash and dry the tomatoes, cut into small cubes. Place the pieces in a pan and sprinkle sweet sand on top. Stir, cover the pan with a napkin.
After 3 hours, when the tomatoes have released their juice and the sugar has partially dissolved, cut the lemons crosswise and squeeze their juice into the pan.
Place the dishes on the fire and cook, stirring the mixture from time to time.
After a quarter of an hour, the syrup will change color. When the sugar dissolves and the syrup becomes thick, the jam is ready.

The resulting dessert can be rolled into sterile jars or stored in containers that are tightly locked.

Recipe 2. With orange

Green tomato jam is moderately sweet, not cloying, and when combined with orange, the dessert acquires the missing aroma and wonderful smell. Unripe, greenish tomatoes do not have a distinct smell or taste, so they simply get the smell of an additional component.

1 kg green tomatoes (large size);
200 g sweet sand;
1 orange.

Cut the tomatoes into large slices, place them in a saucepan and cover with sweet sand. Place the dishes on the fire and cook, stirring the mixture with a spoon from time to time.
Using a special vegetable peeler or knife, remove the zest from the orange. Divide the citrus into slices. You won't need pulp for jam, you just need orange juice.
When the jam boils and is actually cooked, add orange peels to it. Thanks to this ingredient, the tomato taste will not be felt at all, but the dessert will become miraculously aromatic and fragrant.
Squeeze the juice from the orange slices directly into the pan with the future jam. Keep it on the fire for another five to seven minutes, then turn it off.
Pour the cooled jam into previously sterilized jars and store in the refrigerator or cold cellar.

The dessert tastes sweet and sour with a pleasant orange smell. The smell of tomatoes may appear when opening the jar, but the taste of tomatoes is not noticeable.

Advice! If you increase the amount of sugar and add more orange juice and zest, the smell of tomatoes will be one hundred percent eliminated. But the jam can turn out cloying.

Recipe 3. With walnuts

To amaze your family and guests, make an unusual jam from green tomatoes with walnuts for the winter.

1 kg of green tomatoes;
150 g walnut kernels;
1.3 kg sugar;
400 ml water;
1 tbsp. (20 g) baking soda.

Wash the small greenish tomatoes well and place them in a soda solution. To prepare it, you need to take one tablespoon of soda for one liter of water. Tomatoes should lie in the solution for two or three hours. After this, take out the fruits, rinse them well again and place them in a container where you will make the jam.
Fry the walnut kernels a little in a frying pan, then chop them.
Make a sweet syrup from water and sugar by mixing them and boiling.
Pour hot sweet syrup over the tomatoes and add crushed nut kernels. Let the resulting mass stand for 4 to 6 hours.
After the specified time has passed, bring the future jam to a boil, cook for 10 minutes. After this, leave the mixture again for four to six hours and boil again, only now cook the dessert until ready, which will take about half an hour.

Pour the jam into sterilized containers and roll up.

Useful tips

If you take into account the advice of experienced housewives during the manufacturing process, then green tomato jam will turn out surprisingly tasty:

Greenish tomatoes of any shape and size are suitable for jam. But it is still better to give preference to plum-shaped tomatoes, because they have a denser structure.
Fruits with rottenness or cracks are not suitable for cooking. Pruning usually does not help, because the smallest organisms that have penetrated inside the fruit will multiply in the finished dessert.
Green tomatoes contain a lot of solanine. For the human body, this substance is poison, but it can be easily removed by soaking the tomatoes in clean, cool water for 3 hours. A salt solution will help remove corned beef: dilute one tablespoon of spice in one liter of water and place greenish tomatoes in the mixture for 50 minutes, then wash well.

Green tomato jam for the winter, recipes

Green tomato jam is an unusual preparation for the winter in taste, and also sounds amazing to the ears. And what to create, we provided ourselves with ripe tomatoes to the limit (thanks to the dacha), and our friends too. There are a lot of unripe ones in the fall, willy-nilly you have to use greenish tomatoes for other recipes for making jam from these vegetables. The only thing I don’t understand is how to make syrup (but I understand many other recipes) from them.

This unique version of home preservation can’t be polished every day, and anyone who tries this jam will have absolutely no idea what it’s made from. But it’s delicious, there’s nothing to say if you don’t get hung up on what it’s made of. Otherwise, we’ve become accustomed to stencils in recipes and, what’s even worse, to store-bought substitutes.

Most of all (in principle, everyone comes) plum-shaped fleshy greenish tomatoes, unripe, hard and smaller.

How to make green tomato jam according to recipes

Regular recipe

small greenish tomatoes,
sugar – 1.2 kg,
water – 300 ml.

Wash the tomatoes and put them in a bowl. We cook the syrup and, after cooling it a little, pour it over the fruits for the day. Then drain the syrup, heat to a boil, pour the frying mixture over the vegetables again and again - for the day.

Again, drain, boil, pour in and cook until tender over a very low heat, which can be determined by a drop that does not spread.

With walnuts No. 1

greenish tomatoes – 1 kg,
walnuts (kernels) – 60 g,
sugar – 200 g,
water – 500 ml.

Firm, ripe tomatoes, without stalks, wash and dry. On the side opposite the stalk, we make a depression, take out the seeds with a very small spoon and fill them with crushed (according to your opinion) walnuts.

Add sugar to the water, cook a thick syrup, pour it over the stuffed vegetables and leave for 7-8 hours. Then put on low heat and cook for 60-70 minutes.

With rum and lemon

greenish tomatoes – 1 kg,
sugar – 1 kg,
9% vinegar – 250 g,
lemon – 1 piece,
cloves – 2 pcs.
rum – 30 ml.

Wash small tomatoes and cut into slices. Take half the sugar, pour 250 grams of water into it, boil it, add vinegar and drop the chopped sugar into the bubbling syrup (in small portions, one at a time) and cook for no longer than 5-6 minutes.

Dip the cooked tomatoes into syrup and leave until the next day (time is not limited, but without fanaticism). The next day, drain the syrup, add the other half of sugar, sliced lemons without grains, and cloves.

Mix everything and pour the mixture over the tomatoes. The upcoming cooking process lasts until the vegetables become transparent. Add rum to the cooled tomatoes, stir and transfer to unstained jars.

With alcohol and lemon

greenish tomatoes – 1 kg,
sugar – 1 kg,
lemon juice – 20 ml,
zest of 1 lemon,
alcohol – 40 ml.

We wash the tomatoes, cut them into slices, put them in an enamel pan, pour in alcohol, mix thoroughly, cover with a lid and leave for 11-12 hours.

Heat water (700 ml) to a boil, dissolve sugar in it, add lemon juice, chopped lemon zest, add tomatoes and cook until desired thickness. Place the hot jam into sterile jars, close the lids and place, after cooling, in a cold space.

With walnuts No. 2

greenish tomatoes – 1 kg,
peeled walnuts – 100-150 g,
sugar – 1.3 kg,
water – 300 ml.

Small - 3-4 cm tomatoes, wash them and put them in a soda solution (20 g per 1 liter of water) for a couple of hours, wash them again and put them in a bowl. Lightly fry the walnut kernels in a frying pan and cut them into several pieces.

Pour hot syrup over vegetables, add nuts and leave for 4-6 hours. Then bring it to a boil, cook for 10 minutes, set aside for 5-6 hours, then bring it to readiness.

Tired of tomato jam recipes yet? Then - the artist’s freedom, worked out on equally unusual recipes, such as: zucchini with orange, and even variants of these vegetables with lemon. So preparations for the winter can take the most unusual forms.

Green tomato jam: recipes, tips

With the advent of dawn, there are a lot of green tomatoes left in the gardens that have not had time to ripen and fill. It turns out that even unripe vegetables can be used. For example, make jam from green tomatoes.

How to prepare raw materials

Almost all of us have been told since childhood that eating green, unripe fruits is harmful. And in truth, tomatoes that have not had time to gain the required reddish or orange color and juiciness often become a cause of illness. This happens due to the presence of solanine, a special substance that can cause digestive upset. On the other hand, it is enough to soak the tomatoes in salt water, and the harmful component is one hundred percent removed. This is a fundamental condition for making low-calorie and unusual dishes from green tomatoes. Agree that every housewife needs to know this.

Traditional option

Would you like to try green tomato jam? The recipe (how to cook) is in front of you. Various varieties of tomatoes are suitable, but experienced housewives recommend selecting plum-shaped fruits, the structure of which is more compact.

Place the prepared raw materials (washed, soaked in a salt solution) in a deep bowl and pour in syrup made from water and sugar. Leave for 24 hours. Then pour the liquid into a separate container, heat until it boils, and pour in the tomatoes again. After 24 hours of infusion, the function is repeated, but the mixture does not need to be kept for any longer.

Useful: 1.5 kg of green tomatoes (this recipe involves the introduction of small fruits), 1.2 kg of sugar, 280 ml of water.

Recipe with citric acid and vanillin

For 800 g of tomatoes you will need 750-800 g of sugar, 240 ml of water, 1 level teaspoon each of vanillin and citric acid. We recommend choosing small fruits. Before cooking green tomato jam using this method, cut the tomatoes and remove the seeds. You need to boil the fruits in water three times. After each time, the liquid is changed: pour out the hot one and pour in cool.

The syrup is made using sugar and water. The cooked tomatoes are crushed in a blender and the skins are removed through a sieve. The finished puree is added to the syrup and boiled until a product of suitable thickness is obtained. Before removing the pan from the heat, add acid and vanillin and simmer for a couple more minutes. The product is ready for sealing.

Tomato jam with nuts

The taste of the finished dish changes significantly if you use additional ingredients with a rich taste and smell. Prepare green tomato jam. Recipes vary in variety. The smell and taste will be extraordinary depending on the components present.

Preparing tomatoes. Wash fruits with a diameter of 3.5-4 cm, remove the stalks and pour 2% baking soda for 3.5-4 hours.

Preparing nuts. The cleaned kernels are poured with soda for 15-20 minutes, washed and the husks are removed. Use halves or quarters.

Manufacturing. If you want to make green tomato jam with the addition of nuts, prepare a sweet syrup and pour it over the main ingredients placed in a cooking container. After 4.5-5 hours, place the mixture on the stove and cook for 12-15 minutes. Remove the dishes from the heat, after 4-5 hours of infusion, repeat the function. It is necessary to pour the finished jam into jars after it has cooled one hundred percent.

There is another very similar recipe. Green tomato jam, which is canned according to a similar scheme, differs from the previous version in that the tomatoes, peeled from seeds, are stuffed with chopped nuts. All other steps are done in the same sequence.

Vitamin recipe with orange

Prepare 1 kg of green tomatoes of any size, a glass of sugar and 1 juicy orange. Carefully wash the tomatoes, cut them, and place them in a bowl for cooking. Then add sugar and put on low heat to cook.

It's time to prepare the orange. Remove the zest, add to the jam, and boil for 5 minutes. Squeeze and pour in the juice. After another 5-6 minutes of boiling, the product is ready, it can be poured into jars with the next sealing.

Wonderful green tomato jam with raspberry flavor

This recipe is so simple that even an inexperienced housewife can easily handle it. Greenish tomatoes, raspberry jelly (120 g bag) and 600 g of sugar are used. Wash the fruits, cut them into pieces and grind them into porridge with a blender. To make this you will need 3 cups of thick tomato puree.

Pour the tomato mixture into a thick-bottomed pan, add sugar. Cooking lasts 10 minutes. The fire is weak. Add the jelly and boil for another 20-25 minutes. The mixture must be stirred constantly: the gelatin should dissolve and not settle to the bottom. The product can be placed in jars.

Fragrant jam with spices and rum

For 1 kg of green tomatoes, take 1 kg of sugar, 1 lemon, 35 ml of rum, clove inflorescences (2 pieces), a glass of vinegar (9%). Wash the tomatoes in advance and cut into medium-sized pieces.

The saturated syrup is drained, cloves and lemon (cut into slices) are added, the remaining sugar is added and boiled. Pour the prepared mixture over the tomatoes and cook until tender. After the green tomato jam has cooled, add the rum and place it in a container for future storage in the pantry or cellar.

Kuban recipe

The addition of different ingredients is justified by the fact that unripe tomatoes themselves do not have a distinct taste. Lemon or orange, vanillin, spices and nuts - you get a very tasty and unusual green tomato jam. The recipes carefully outline how to prepare the main and additional ingredients so that your dessert turns out great!

Prepare 1 kg of tomatoes and sugar, 1 juicy lemon with a narrow skin (only the zest and juice will be useful), 50 ml of vodka. The main raw materials are washed, cut, placed in a pan and alcohol is added. Cover with a lid and leave for 11-12 hours.

Boil 600 ml of water, add sugar, juice and finely chopped zest. Place tomatoes in the purchased syrup and cook until thickened. The jam is poured into jars while hot and covered with lids.