I love unusual jams and unusual combinations. There were small green tomatoes left at the dacha - so how not to try? The result was justified - spicy, spicy-sweet, with a slight citrus tint, with a slight sourness - jam is perfect for fish, meat, baked potatoes, a piece of cheese, just for toast! Try this! There is a recipe for jam from green tomatoes on the website, but it is completely different.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 500 gram Tomatoes green, milky ripeness, net weight
- 500 gram Sugar
- 1 piece Chilli pepper to taste I took 2 pieces-the taste should be sharp
- 0,5 piece Lemon
- 40 ml Vinegar (Apple) 5%
Ingredients
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Instructions
- Prepare the vegetables - wash them. Cut off the stalk of tomatoes and cut into small cubes
- Cut the chili pepper and thin slices of lemon into small cubes (remove the bones, and do not peel)
- Combine tomatoes with lemon and cover with sugar for 1 hour. Add the chili.
- Put on the fire, bring to a boil over high heat, stirring, and cook for 10 minutes. Reduce the heat and boil - I cooked for 1 hour, stirring occasionally. Pour in the vinegar, bring to a boil and turn off.
- Spread out in sterilized jars Store in a cool place.
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