Tomato jam
By VicentaLakin
Today, the material of this jam picks up the tomatoes, they're sore, they're fresh, they're brought back from home by my wife, and I've met the jam, they have to make a beautiful jam, they're sour, they're sour, they dance in it。
Recipe Recommendations
- yellow persimmon 1000g
- Apple pectin 200g
- rock sugar 400g
- lemon juice 50g
- sweetening
- cook
- several hours
- ordinary
Steps for Tomato jam
1
The tomatoes will be chosen and washed
2
3 minutes in boiling water boilers
3
- cleaning of the lemons, extracting after cutting, taking 50 g, spare
4
Scratch the surface of the tomatoes and remove the skin of the tomatoes; and cut the meat into tinkles and mix it evenly with the sugar and lemon juice in the glass basin, seal it with a protective membrane and put it in the fridge for 10 to 12 hours, with a mix taken every 3 to 4 hours
5
Clean up jam bottles, put them in the pot, water them through the bottle, boil them for 10 minutes, put the cap on the pot when the fire closes, and continue to disinfect them for 10 minutes
6
(b) The extraction of asphalted water, the recharge of jam bottles, etc.
7
Take it out of the fridge and pour it into the copper pot and boil it with a small fire
8
And when it boils, it removes the juice
9
(b) Add apple gum to the pot after boiling to a concentration of 1/2 of jam; continue to boil to a thickness and turn off the fire
10
Load the jam in the bottle and put it under a tight cap and then wash the bottle after 30 minutes while it's in the heat, and then put it in a freezer at room temperature of 3-7 days。Tomato jam Make Tips
Yellow persimmons should be scalded with boiling water to facilitate peeling; adding apple pectin enhances the jam's consistency.