Recipe of tomato jam of 13-06-2015 [Updated on 30-11-2015]
Tomato jam was a recent discovery, after having tasted it accompanied with cheeses in a farmhouse in Romagna and then in a restaurant in Tuscany, I decided to prepare it and always have a jar in the pantry to accompany the cheeses. Unbelievable but true, green tomato jam is also very good on rusks for breakfast, and my mom has chosen it as her favorite jam! My day started great, Elisa and I prepared pancakes and we all had breakfast in bed together, and then cuddles and kisses ... how beautiful the rhythms of the weekend;) well friends I leave you to the recipe of this very special jam, and I run away from the baby, today I'm all for her. Basins and good weekend
- Ingredients for 2 jars:
How to make tomato jam
Wash and clean the tomatoes, then cut them into 4 and remove all the seeds, then cut them into pieces.
Put the tomatoes and sugar in a bowl, mix well, and let it rest in the fridge for about 4 hours.
Transfer the tomatoes, with all the juice they have released, into a saucepan and start cooking over medium heat.
Halfway through cooking, add the lemon juice.
Continue cooking, stirring from time to time, until the mixture begins to become thick and syrupy.
Then blend the tomatoes with the blender.
Finally divide the jam into 2 sterilized jars. Close with the lid, turn the jars upside down and leave them like this until they are completely cold.
You can keep the jars closed in the pantry. Once opened, keep them in the fridge and consume the jam within 5-7 days.
You can serve the green tomato jam with pecorino cheese.