The pectin contained in creamy tomatoes as well as sugar make This vegetable is an excellent ingredient for unusual jam. Natural the sweetness of juicy ripe tomatoes accentuates brown sugar with light caramel notes and cinnamon. And spices like zira and burning red peppers will not let you forget that tomatoes are vegetables. On the whole, the taste of spicy tomato jam is spicy, balanced spicy sweet and interesting. It can be served to anything: meat instead of sauce, as part of a cheese plate, spread on crackers, cook sandwiches and burgers with it. with friends: 
Time: 1 hour. 45 minutes Difficulty: medium Quantity: 230 gr. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large lemons
- 2.5 kg plum tomatoes, peeled and cut into pieces of 2.5 cm.
- 4 tbsp. light muscovado sugar or light brown Sahara
- 4 tsp ground zira
- 2 tsp (incomplete) red pepper flakes
- 4 short cinnamon sticks
- 0.5 tsp ground cloves
- 8 slices of peeled ginger 0.3 cm thick.
Recipes with similar ingredients: lemon, plum tomatoes, sugar muscovado, cumin, red pepper flakes, cinnamon, cloves, ginger root
Recipe preparation:
- Start with a step-by-step guide to canning.
- With a peeler, peel lemons in wide strips zest. Throw away the bitter white core. Squeeze lemon juice through a sieve into a large wide pan. Add the lemon zest, tomatoes, sugar, zira, 4 tsp salt, red pepper, cinnamon sticks, cloves and ginger. Cook over medium heat, stirring occasionally, until tomatoes let juice and sugar dissolve, 15-20 minutes. Continue cooking, stirring occasionally until mixture it will darken and not become syrupy, and a thermometer for syrup or deep-frying will not show a temperature of 104 ° C, 40-50 minutes (time may vary depending on the juiciness of tomatoes). Reduce fire if jam starts to burn. Remove the cinnamon sticks.
- In the meantime, sterilize 4 cans for canning volume of 240 ml. and covers.
- Fill the jars with tomato jam, not topping to the edge of 0.5 cm., And then close the lids.
