Green Tomato Jam
You had no idea green tomatoes could taste this good — this recipe will become a keeper!
UO-Shu
Recipe author
Green Tomato Jam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 0 %
0 g
1 kcal
GI:
0
/
0
/
0
- This one can fairly be called exotic, yet it's a real recipe from Armenian cooking. We all know large green tomatoes can be pickled, but the little ones usually just get left on the vine. What else can you do with them? Make jam — green tomato jam! It's a simple recipe that doesn't take the heroic effort of, say, walnut jam. Choose small green tomatoes, no bigger than crabapples. Rinse them well in cold water, as if you were going to can them. Drop them into boiling water and cook for 10–15 minutes. Drain and let the tomatoes cool. Transfer them to a large pot and pour hot sugar syrup over them. Now leave them undisturbed for about two to three hours. Then cook for 20–25 minutes. Set the pot aside again for two hours and repeat the cooking — three rounds in all. After that, cook until done. This staged cooking preserves the color, so your jam won't turn brown. Near the end, drop a cheesecloth bag of spices — cloves, cinnamon, and cardamom — into the pot. Once the jam is ready, remove the bag.
Caloric content of the products possible in the composition of the dish
- Carnation - 323 kcal/100g
- Cardamom - 311 kcal/100g
- Cinnamon - 247 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Green tomatoes - 20 kcal/100g
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