Preparation for green tomato jam without pectin

• For the preparation of this jam, get good organic green tomatoes.
  I recommend starting the preparation the night before because they need to rest for many hours in the fridge.
  For one kg of cleaned tomatoes, at least 300 gr. of sugar is needed.

• Wash the tomatoes well, dry them, and then divide them into 4 pieces, removing the stem, seeds, and any imperfections. Weigh the final product and then calculate the weight of the sugar.

• Place the chopped tomatoes in a bowl, add the sugar, lemon zest for freshness, and juice for color brightness; otherwise, it oxidizes. Mix everything well, cover with plastic wrap, and let it rest in the fridge overnight.

• The next morning, the sugar will be dissolved. Pour everything into a saucepan, place it over the heat, and cook, stirring occasionally until it thickens, which takes about an hour. Check well and remove the foam that forms on the surface.
  In the meantime, sterilize the jars by boiling them with the lids in a pot covered with water for at least 20 minutes, remove them with tongs, and let them dry on a clean tea towel.

• Once the jam has reached the desired density, it’s quite coarse; blend it for a smoother and more homogeneous texture. The jam shouldn’t be too dry, as it will thicken with further boiling.
  While still hot, pour it with a ladle into sterilized jars, close them tightly with new lids, and sterilize the closed jars covered with hot water by boiling for about 15/20 minutes for medium jars and 30 for larger ones.

  

• You can also use a pressure cooker for sterilizing jars, using less water.
  The final sterilization ensures greater product safety with longer preservation, compared to using the vacuum method with overturned jars while still hot.
  Let the jars cool inside the pot; when they are cool, check the vacuum seal by pressing the center of the lid. If you don’t hear the classic ‘click-clack,’ the vacuum is achieved; otherwise, replace the lid and redo the sterilization or store in the fridge and consume within 2 days.
  Dry, date, and store the product in a cool, dry place away from light and heat sources, for about 6 months. It is recommended to wait at least 2-3 weeks before consuming the jam/preserve.

• The difference between marmalade and jam depends on the type of fruit; marmalades are made with citrus fruits: oranges, mandarins, bergamot, cedars.
  Jams, on the other hand, are made with all other types of fruit: peaches, apples, apricots, strawberries, etc.
  Read here:
  orange marmalade with Kenwood
  Read here:
  strawberry jam
  cherry jam
  apple and cinnamon jam
  pear and chocolate jam
  grape jam
  fig jam
   quince jam

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