A preserve in perfect “do not waste” style that is prepared using tomatoes grown in the garden but never ripened and therefore remained green.
Delicious with cheeses, the jam of tomato green is a preserved original and tasty, the ideal filling for pies and tarts. Made even more tasty by the presence of lemon juice, this special jam is also preparation in perfect “do not waste” style: it is prepared using tomatoes grown in the garden but never ripened and therefore remained green.
Let’s see together, step by step, how to prepare green tomato jam at home :
- 1.5 kg of green tomatoes
- 450 gr of sugar
- The juice and zest of a lemon and a half
Wash the tomatoes, dry them, remove the stalk and then cut them into small pieces. Place the tomatoes in a saucepan, add the sugar, zest and lemon juice and let it steep for at least 10 hours.
After this time, cook over medium heat for about an hour, stirring occasionally and removing the foam that is created with a slotted spoon.
After cooking, blend the mixture leaving pieces of tomato or pureing it according to the consistency you want to give to the jam.
Pour the jam into sterilized glass jars, close them tightly and let cool remembering to turn the jars upside down.
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