How to make homemade red and green tomato jam

The tomato It is a vegetable full of beneficial nutritional properties for our body and also a basic ingredient in the Mediterranean diet. It becomes an extremely versatile food in the kitchen, since with it we can make from a wonderful tomato sauce to accompany a good pasta dish to cut them into pieces and accompany a delicious and refreshing salad.

With them we can also elaborate the Gazpacho, a cold soup ideal for the summer months and characteristic of Spanish cuisine (specifically the gastronomy of Andalusia). But with tomatoes we can also prepare delicious sweets and desserts, as for example is the case of homemade jam of tomatoes.

There are many varieties of tomatoes and in the market we can find them throughout the year, even so the best time for tomatoes is in summer. Taking advantage of the good moment of the tomatoes we can make enough jam and have reserves of this preserved for a few months.

To make tomato marmalade you just have to follow these simple steps that we propose below. Although we will also talk about other useful and simple alternatives to prepare a different tomato jam, as for example is the case of the curious jam of green tomatoes.

Homemade red tomato jam recipe

Ingredients you need:

1 kilo and a half of red tomatoes.
750 grams of sugar.

Preparation of the red tomato jam:

Wash the tomatoes well, remove the skin, seeds and chop them.

Put the tomatoes in a cauldron, add the sugar and simmer until it boils.

Keep boiling on low heat for 45 minutes stirring frequently.

We turn off the heat and let it sit for 15 minutes.

If we have decided to make preserves, we are depositing the marmalade in glass jars that we have previously sterilized.

In case we are going to consume the jam in a few days we can keep it in the fridge.

Recipe of homemade green tomato jam

Ingredients you need:

1 kg of green tomatoes
1 kg. of sugar
1 cinnamon stick

Preparation of green tomato jam:

First wash the tomatoes well. Then remove the peduncle and cut them into small pieces (preferably into four pieces so they cook better).

Place the tomatoes, sugar and cinnamon stick in an ideal casserole dish. Heat the fire until it reaches the boiling point, and then lower the heat to simmer, stirring frequently.

You should check the consistency of the jam from time to time. The moment you acquire the consistency that you like, let it foam at the end of cooking, remove the cinnamon stick and place it in jars.