Tomato Jam with Apples and Lemon
These "vegetables" aren't just for canning — you can cook them into jam, too! With sugar! Sultry, welcoming Italy is famous for its handsome men, its melodious language, the spirited temperament of its people, and its amazing food. Italian moms cook bold, spicy dishes and reach for fragrant, ripe vegetables and fruit. Plenty of us know green tomato jam, but I'd never come across jam made from ripe tomatoes — yet it exists, and it's wonderful. A genuine Italian recipe straight from sunny Italy, just for you!
Daria ☼
Recipe author
Tomato Jam with Apples and Lemon
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
1 g
Fats 0 %
0 g
Carbohydrates 98 %
42 g
174 kcal
GI:
7
/
0
/
93
- Pour boiling water over the red, fleshy tomatoes so they're easy to peel. Remove the skins and scoop out the seeds. Blitz the flesh in a blender to a purée. Now add the sugar, lemon zest, and lemon juice to the tomato purée. Mix everything together, cover it with a towel, and leave it in a cool place overnight. The next day, peel the apple and press it through a sieve or run it through a blender. Combine the apple and tomato purées in a preserving pot and cook in a single round until done. Italians stir about 25 g of rum into the jam. Once the finished jam has cooled, ladle it into sterilized jars. Store it in a cool place under nylon lids. Viva Italia!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
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