I love unusual jams and unusual combinations. Stayed at the cottage little green tomatoes - so as not to try? The result was justified-spicy, spicy-sweet, a little citrus tinged, with a slight acidity - jam perfectly suited to fish, meat, baked potatoes, a piece of cheese, just with toast! Try it! The site has a recipe for jam from green tomatoes, 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. In tomatoes cut the stalk and cut into small cubes
- Cut into a small cube chili pepper and thin slices of lemon (remove the bones and the peel IS not cleaned)
- Connect tomatoes with lemon and fall asleep on 1 hour the sugars. Add chili.
- Put on the fire, bring to a boil over high heat, stirring, and boil for 10 minutes. Reduce the heat and boil - I boiled 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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