Jam from green, red, yellow, cherry tomatoes - step-by-step recipe with photos and videos

An experienced housewife will cook a sweet treat for tea from anything. Tomato jam prepared at home for the winter will surprise many. We are used to canning it as a snack, pickled or salted, making salads, extracting juice. Meanwhile, desserts made from vegetables were not a novelty in Russia before. I recently shared recipes cucumber jam, and you can get to know them if you wish. We also prepared dessert from pumpkin and zucchini. The tomato delicacy is another culinary experiment that was a great success.

You can prepare a delicacy from tomatoes of any variety. It is made from red, yellow, green tomatoes, use cherry tomatoes. Tomato jam itself has an unusual taste. But if you like variety, add spices, oranges, and lemons when cooking.

1 Red tomato jam – recipe with lemon
2 Green tomato jam
3 How to make cherry tomato jam
4 Thick yellow tomato jam
5 Plum jam with tomatoes
6 Tomato jam with orange and ginger
7 How to make tomato and walnut jam
8 Video recipe for unusual tomato jam

Cherry tomato jam

Cooking time: 16 hours

Number of servings: 12

Energy value

calories – 184.8 kcal;
fats – 0 g;
proteins – 0.2 g;
carbohydrates – 38.2 g.

Ingredients

cherry tomatoes – 1.2 kg;
sugar – 500 g;
star anise – 1 star;
lemon – 1 pc.

Step-by-step preparation

Wash the tomatoes. Using a sharp knife, make an incision on the skin of each fruit and scald with boiling water. Remove the skin.
Divide the lemon in half. Cut one half into thin slices, and squeeze out the juice from the second and remove the zest.
In a suitable container, mix the prepared tomatoes, sugar, lemon and star anise. Boil everything over low heat for 1 hour. Let it brew for 12 hours.
Then add lemon juice and chopped zest, boil for 40 minutes and roll hot into sterile jars. The jars should cool upside down. Then put it in the cold.

Red tomato jam

Cooking time: 12 hours.

Number of servings: 10

Energy value

calories – 174.0 kcal;
fats – 0 g;
proteins – 0.2 g;
carbohydrates – 37.9 g.

Ingredients

red tomatoes – 1 kg;
lemon – 1 piece;
sugar – 850 g;
anise – 1 pc.

Step-by-step preparation

Wash the fruits well, make an incision in the skin and pour boiling water over them.
Carefully remove the skin.
Cut the lemon into small cubes.
Mix all ingredients in a saucepan and leave for 10 hours.
Then simmer for 60 minutes over low heat. If the jam is too liquid, then cooking can be continued until the desired consistency.
Transfer the finished jam into sterile jars and roll up. It is advisable to put it in the refrigerator.

Tomato confiture with basil and strawberries - the recipe is to die for

This recipe is fantastically delicious. If you don’t have fresh strawberries, you can safely replace them with frozen ones. The taste will not be affected by this. Everything is done simply. There would be a desire.

Tomatoes – 1 kg
Strawberries - 1/2 kg or 1 package frozen (400 g)
Basil - 2 sprigs
Lemon - 1 pc.
Sugar – 1 kg

Cut the tomatoes into quarters. Using a knife, cut off the seeds with a small amount of pulp.

Place all cut parts of the fruit with seeds in a tall bowl. Add strawberries.

And we grind them with a blender.

We pass (wipe) the resulting mass through a colander or sieve. This is necessary to ensure that the seeds do not get into the future confiture.

Cut the remaining parts of the tomato into cubes.

Mix with tomato-strawberry mixture.

Add sugar and mix. Squeeze the juice of one lemon and add to the mixture.

Now put it on fire. Add basil sprigs.

Bring to a boil and turn off. The confiture must cool down. Then bring it to a boil again and turn it off. We repeat these steps 3-4 times. That's all.

Our masterpiece is ready. When hot, pour into jars and seal. This recipe was my favorite. It’s also good for making sandwiches for tea. But in our family we are used to eating pancakes with jam. Especially children. There is no need to persuade them - they gobble them up by both cheeks.

Recipe with basil

Cooking time: 50 minutes

Number of servings: 40

Energy value

calorie content – 54.2 kcal;
fats – 0 g;
proteins – 0.1 g;
carbohydrates – 13.5 g.

Ingredients

tomatoes – 550 g;
basil leaves – 20 g;
lemon juice – 40 ml;
granulated sugar – 500 g;
pectin (powder) – 20 g.

Step-by-step preparation

We start preparing the jam by carefully processing the main ingredient - tomatoes. They must be thoroughly washed under a tap with running water, removed from the seeds (it is important not to damage the integrity of the fruit, so you should not cut them in half), using a special knife to remove the cores of vegetables and fruits, and blanch by dipping them in boiling water for a couple of minutes, and then immediately place it on ice or in very cold water.
Carefully remove the skins from the scalded tomatoes and place them in a deep container with a thick bottom, reserved for cooking confiture. Having sent the saucepan to the fire, simmer the fruits for about 15 minutes over medium flame, periodically stirring the mass with a wooden spatula.
In the meantime, take care of the basil - you should carefully rinse it, separate the leaves from the petioles and chop the greens as finely as possible, because coarsely chopped leaves will not look aesthetically pleasing in the jam.
After the specified time, add chopped basil, 40 ml of lemon juice and a mixture of dry ingredients (pectin and white granulated sugar) to the container with the tomatoes and, after thoroughly stirring the mass and increasing the heat to maximum, cook for another 2-3 minutes.
Set the finished tomato and basil jam off the stove, using a slotted spoon or a tablespoon with holes, remove the foam that has formed on the surface and package the delicacy in dry, sterile jars. Roll up the jam tightly with screw caps and leave to cool upside down under a warm blanket for a day.

Tip: Never throw away the removed tomato cores with seeds - they can be used in preparing other dishes, or used as a base for sauce, adding garlic, salt and herbs.

What kind of tomatoes should I use?

The choice of tomatoes for jam should be approached with great responsibility and attention. The fruits must be strong, in no case with watery, but with dense pulp. Otherwise, they will turn into mush during cooking.

Tomatoes must be completely ripe. An exception is the option of making jam from green cherry tomatoes (this will be discussed below). In no case should there be yellow-green areas on red fruits.

Cooking with ginger and orange

Cooking time: 2 hours 10 minutes

Number of servings: 160

Energy value

calorie content – 50.9 kcal;
fats – 0 g;
proteins – 0.1 g;
carbohydrates – 12.6 g.

Ingredients

tomatoes – 2 kg;
orange – 400 g;
lemon – 240 g;
ginger (root) – 8 cm;
granulated sugar – 1.9 kg;
vanilla sugar – 40 g.

Step-by-step preparation

At the first stage of cooking, sort through the vegetables, getting rid of green and spoiled fruits, wash them under cool water and blanch, then after 2 minutes remove the skins. Cut the peeled tomato pulp into even cubes, removing the seeds and places where the stalks are attached.
Wash the oranges and lemons thoroughly under the tap and dry them with a towel to remove excess moisture. Remove the citrus zest using a peeler or grate it on a fine grater, and chop the pulp (seedless) into medium cubes of approximately 1 by 1 cm.
Peel the ginger root, rinse and grate on a grater with the smallest holes.
Place all the prepared ingredients (tomatoes, ginger, citrus fruits and their zest), as well as 1.9 kilograms of white granulated sugar and 40 grams of vanilla sugar into a deep thick-walled saucepan with a non-stick bottom, carefully mix all the ingredients together and leave to infuse until the sugar crystals dissolve and appear juice extracted from vegetables and fruits.
As soon as the above happens, send the utensil to a medium flame and, after waiting for it to boil, simmer the mass for about 5-7 minutes. Then immediately remove the container from the stove and cool the jam completely. Repeat this procedure 2 more times.
At the last stage, return the confiture, cooled for the third time, to the burner with a low flame, bring to a boil and cook for another third of an hour (the fruits should soften completely).
Place the finished hot dessert in prepared sterile containers and close the tins using a seaming key. Cool the jam, like all other preserves, upside down under something warm.

Tip: if you don’t have fresh ginger root on hand, you can easily replace it with dry ground seasoning - for this set of ingredients you will need about 10 g.

Video on how to make delicious tomato jam

I saw something similar to the previous recipe in this video. But, of course, there are nuances in every preparation. Watch the video and compare both recipes. Maybe you will take something from one, and something from the second. Or add your own. Create!

You probably also know the original recipes for tomato jam. What spices and fruits do you add? Write. See you!

Second courses Many people prefer to eat the second course for dinner, but children love to eat it instead of soup in order to quickly get to dessert or their favorite pastries. On the Delicious Food website you will find a wide variety of recipes for second courses, from simple steamed cutlets to a delicious rabbit in white wine. Our recipes with step-by-step photos will help you to deliciously fry fish, bake vegetables, prepare a variety of vegetable and meat casseroles and your favorite mashed potatoes as a side dish. Even beginners will be able to cope with preparing any second course, be it French-style meat or turkey with vegetables, chicken schnitzels or pink salmon in sour cream, if they cook according to our recipes with step-by-step photos. Delicious food site will help you prepare the most delicious dinner for your loved ones. Choose a recipe and cook for health!

Dumplings, dumplings Ah, dumplings, and dumplings with cottage cheese with potatoes and mushrooms with cherries and blueberries. - for every taste! In your kitchen you are free to cook whatever your heart desires! The main thing is to make the right dough for dumplings and dumplings, and we have such a recipe! Prepare and delight your loved ones with the most delicious dumplings and dumplings!

DessertsDesserts are a favorite section of culinary recipes for the whole family. After all, here is what children and adults adore - sweet and delicate homemade ice cream, mousse, marmalade, casseroles and delicious sweets for tea. All recipes are simple and accessible. Step-by-step photos will help even a novice cook prepare any dessert without any problems! Choose a recipe and cook for health!

CanningHomemade winter preparations are always tastier than store-bought ones! And most importantly, you know exactly what vegetables and fruits they are made from and will never add harmful or dangerous substances to winter canned food! In our family we always preserved things for the winter: As a child, I remember my mother always making tasty and aromatic jam from berries: strawberries, wild strawberries, blueberries. We prefer to make jellies and compotes from currants, but gooseberries and apples make excellent homemade wine! Apples make the most delicate homemade marmalade - incredibly bright and tasty! Homemade juices – no preservatives – 100% natural and healthy. How can you refuse such yummy food? Be sure to make winter twists using our recipes - healthy and affordable for every family!

The season of active canning is not just about storing supplies for the winter, but it is also an incredibly creative process. Among the many recipes, tomato jam is especially popular. This is an original, unusual preparation with a unique taste. One has only to try it once, and it will live in the owner’s notebook forever. The most popular recipes for tomato jam with photos can be seen below in the article.

With added walnuts

Cooking time: 1 hour 50 minutes

Number of servings: 150

Energy value

calorie content – 67.6 kcal;
fats – 1.5 g;
proteins – 0.4 g;
carbohydrates – 13.2 g.

Ingredients

tomatoes – 1.5 kg;
walnuts (kernels) – 360 g;
water – 540 ml;
granulated sugar – 1.9 kg.

Step-by-step preparation

Tomatoes must be thoroughly washed under running water, dried with paper napkins and very carefully cut out their core with seeds, without touching the rest of the pulp and skin - for this you can use a special cylindrical knife.
After this, fry the walnut kernels for about 5-7 minutes in a dry frying pan without oil and then immediately grind them in a blender bowl until crumbly. Fill the tomatoes to the top with the resulting nut mass and transfer them to a deep saucepan.
In a separate saucepan, combine 1.9 kg of granulated sugar and 540 ml of clean water, stir and, placing on a low flame, prepare sugar syrup, boiling the liquid by about half.
Pour the hot solution over the tomatoes stuffed with walnuts, cover with a lid and leave to steep for at least a day.
After the specified time, pour the syrup into a separate container, bring to a boil and pour it over the vegetables again, again leaving them for 24 hours. We repeat this procedure one more time.
At the final stage, transfer the chilled confiture to the stove and cook it for about 25-30 minutes until fully cooked.
Then pack the finished treat into heated sterile containers and seal it tightly using a key. After cooling as usual, store this sweetness in a cool, dark place.

Tip: Tomatoes of any variety and color (red, yellow, green) are suitable for this jam, as long as their diameter does not exceed 5 cm.

Another recipe

Jam from green cherry tomatoes is also prepared this way. Product contains:

1 kg of green berries;
1 kg sugar;
1 liter of water;
citric acid - to taste.

Bring a pot of water to a boil on the stove. Place the tomatoes in a deep container. Cut them in half and remove the seeds using a teaspoon. Then the half is placed on a cutting board and cut into small cubes. Next, place the tomatoes in a saucepan and pour boiling water over them. After this, the product is brought to a boil again. The mass should be boiled for 10 minutes. Then the water is drained and the tomatoes are again filled with cold water. Bring to a boil and boil for 10 minutes. This product gets rid of bitterness. The boiled tomatoes are placed in a colander, the water is allowed to drain, then they need to be placed in a bowl and covered with sugar. The mass is left for two to three hours, after which it is poured with hot water and boiled again for about 10 minutes. The tomatoes should be allowed to brew for 24 hours.

The next day, the syrup is drained, placed on the stove and boiled for 15-20 minutes, after which it is poured over the finished tomatoes. Next, place the bowl of tomatoes on the stove and cook for about 15 minutes. cook over low heat, stirring constantly. In 3 min. Before the end of cooking, pour citric acid into it. Hot jam is poured into (sterilized) jars, rolled up and placed in a dry, dark and cool place. According to reviews, this very tasty, inexpensive and healthy jam goes well with pancakes, waffles, fresh buns and sweet crackers.

Tomato jam with apples

Cooking time: 1 hour 55 minutes

Number of servings: 120

Energy value

calorie content – 42.1 kcal;
fats – 0 g;
proteins – 0.1 g;
carbohydrates – 10.4 g.

Ingredients

tomatoes – 1.2 kg;
apples – 900 g;
lemon – 240 g;
granulated sugar – 1.1 kg.

Step-by-step preparation

Carefully sort the tomatoes, getting rid of spoiled fruits, rinse under a cold stream and, making shallow cross-shaped cuts, scald the fruits with boiling water and get rid of the skins.
After this, remove the cores and seeds from the vegetables, and place the pulp in a blender bowl and grind until smooth.
Remove all the zest from a clean lemon by grating it or cutting it off with a vegetable peeler and finely chopping it, and squeeze out the juice.
Add the amount of granulated sugar, zest and lemon juice indicated in the recipe to the tomato mixture. Thoroughly mix all the ingredients together, cover the mixture with something and leave to steep for about half a day (preferably overnight).
The next day, start processing the apples - they should be rinsed, dried with paper napkins and, after removing the core with seeds and peeling, grate the pulp on the finest grater.
Add the resulting apple mass to the tomatoes and send the mixture to simmer over medium heat for 20 minutes.
After the specified time has passed, reduce the heat to low and cook the delicacy for another 20-30 minutes (determine when the jam is ready yourself, boiling to the thickness you need).
Remove the resulting sweetness from the burner and cool completely. Place the cooled dessert in sterile containers and roll up into tins.

Tip: to make your dessert perfect, pay attention to Slivka tomatoes - they are the best choice for this recipe, as they cook well and have a moderately sweet taste.

Option #3

1 kg of strong red tomatoes;
3 cups granulated sugar;
1 large orange;
half a lemon;
half a stick of natural vanilla;
ginger - to taste.

Scald the tomatoes with boiling water, then immediately pour over ice water, then carefully, without damaging the flesh, remove the skin.

Cut them into small pieces. Peel the orange and lemon, remove the seeds and remove the film. Cut the pulp into the same pieces as the tomatoes. Chop the vanilla and ginger with a knife.

Preparation with star anise

Cooking time: 2 hours 5 minutes

Number of servings: 110

Energy value

calorie content – 36.3 kcal;
fats – 0 g;
proteins – 0.1 g;
carbohydrates – 9 g.

Ingredients

tomatoes – 2 kg;
lemon – 2 pcs.;
star anise (star anise) – 2 pcs.;
granulated sugar – 900 g;
jam thickener – 1 sachet.

Step-by-step preparation

Wash the tomatoes thoroughly under a cool stream and, making cross-shaped cuts near the place where the stalk is attached, blanch them. After getting rid of the peel, cut the fruit pulp into small cubes.
We also rinse the lemons, dry them with paper towels, remove the zest from one of them and squeeze out the juice, and chop the second into thin halves of rings.
Place chopped tomatoes, lemon, peeled zest and a few anise stars into a thick-bottomed saucepan. Sprinkle everything on top with white granulated sugar and place the utensils on low heat. Cook the jam, stirring occasionally with a wooden spatula, for about 1 hour. Then remove the container from the heat and, covering it with a lid, leave to cool until the next day.
After the specified time, add lemon juice to the confiture and bring the mixture to a boil again. Pour a packet of jam thickener into the boiling mixture and, after boiling everything together for 5 minutes, remove the pan from the burner.
Pour the hot jam into sterilized jars and seal with screws. If you plan to enjoy the dessert right away, then simply close them with nylon lids and store this sweetness in the refrigerator after cooling for no more than 21 days.

Tip: this confiture is incredibly spicy and aromatic and will serve as an excellent addition to various types of meat and cheese.

Recipe for cherry tomato jam with star anise

To prepare red tomato jam according to this recipe, it will take a little time. Just a day with minimal effort and that’s it, the unusual delicacy is ready.

Ingredients for making cherry tomato jam:

1 kg ripe;
0.45 kg sugar;
one medium-sized lemon;
0.5 sachet of jam thickener;
one star anise.

Cooking steps:

Then add lemon juice to the tomatoes, stir and boil again.

At the beginning of cooking, there will be little liquid, but later the tomatoes and lemon will release juice, and the consistency will become optimal.

In order for the jam to turn out liquid, the mixture needs to be boiled for only an hour. For those who like thicker reserves for the winter, you need to add a special thickener after boiling. Boil for 5 minutes, turn off and distribute into jars.

Exotic tomato jam is completely ready! Guests will be surprised by this product. The unusual combination of lemon with the taste of star anise will not leave anyone indifferent.

In order for the jam to be stored for a long time, you will need to roll it into sterilized jars. If long-term storage is not provided, then it is enough to package the product in containers using nylon lids. In this form, it must be kept in the refrigerator, but no more than 20 days.

If you follow the preparation process, tomato jam will be aromatic and very tasty. It will become the most favorite delicacy not only of children, but also of adults.

Video recipe for green tomato jam

Russian housewives can make aromatic jam from anything. Berries and fruits, orange and watermelon peels, lemon slices and even young fir cones - a lot of things are suitable for preparing a sweet delicacy.

You won’t surprise anyone with vegetable jam: it turns out very tasty from zucchini and pumpkin.

But tomatoes? Can a sour-sweet juicy fruit really turn into a traditional Russian dessert?

Imagine how much more it can! Moreover, jam can be made with equal success from red and green fruits. No one will ever guess that the magical ruby or emerald sweetness in a crystal vase is the fiery Signor Tomato. The product tastes exactly the same as regular jam. But you can play with the aroma a little. Orange, vanilla, star anise, lemon, and alcohol give tomato jam different shades.

From yellow tomatoes

Cooking time: 1 hour 40 minutes

Number of servings: 60

Energy value

calorie content – 54.9 kcal;
fats – 0 g;
proteins – 0.1 g;
carbohydrates – 13.6 g.

Ingredients

tomatoes (yellow) – 750 g;
pineapple (canned) – ½ can;
granulated sugar – 750 g;
vanilla sugar – 1 sachet.

Step-by-step preparation

Wash the tomato fruits thoroughly under running water and scald with boiling water to easily remove the skin. We transfer the peeled tomatoes into a deep enamel container for making jam and sprinkle them with granulated sugar and vanilla sugar.
Then we open the can of canned pineapple, pour all the liquid from it into the vegetables, and chop the fruit slices into small cubes.
Place the pan with tomatoes on low heat and simmer for about 15 minutes, then cool completely. We repeat this procedure one more time.
During the third cooking, add chopped pineapple to the tomatoes and cook, after the mixture begins to boil, for about 20-25 minutes until fully cooked.
Distribute the finished, slightly cooled confiture into dry, sterilized jars, close tightly with screw-on metal lids and leave upside down on the table until it cools completely.

Advice: for good jam, be sure to choose optimally ripe tomatoes, without blemishes or signs of spoilage.

Recipe with citric acid

Cooking time: 1 hour 35 minutes

Number of servings: 215

Energy value

calorie content – 57.5 kcal;
fats – 0 g;
proteins – 0.1 g;
carbohydrates – 14.3 g.

Ingredients

tomatoes – 2.5 kg;
water – 700 ml;
granulated sugar – 3 kg;
citric acid – ½ tsp.

Step-by-step preparation

After pre-soaking for several hours, rinse the tomatoes under a running stream and, after wiping off excess moisture with paper napkins, cut them into arbitrary small pieces.
We transfer the crushed fruits into a deep saucepan, fill them with 700 ml of clean water (it should completely cover the tomatoes, if this is not the case, then you can increase the amount of liquid) and move the container to a burner with a low flame. After waiting for it to boil, boil for 13-15 minutes. and turn off the fire.
Carefully drain the liquid from cooking the vegetables (it is no longer needed), add 3 kilograms of sugar to the softened tomatoes and, returning the container to the fire, boil the future jam for about another 17-20 minutes, constantly stirring it with a wooden spoon.
After the specified time, remove the kitchen utensils from the flame and leave them alone for three to four hours - during this time the tomato fruits will be saturated with syrup and become elastic.
After this, boil the confiture for another 15-20 minutes and leave again for a couple of hours.
During the last, third, cooking, add half a teaspoon of citric acid to the jam and, after mixing thoroughly, remove the delicacy from the heat.
Carefully place the finished thick dessert in the prepared container, roll it up and, turning it upside down, leave it to cool under a warm blanket.

Tip: this delicacy is perfectly stored at room temperature, and you can take the first sample immediately after cooling.

Cooking steps

Next, we will tell you how to make cherry tomato jam. First, the tomatoes should be peeled. To do this, housewives advise boiling water in a saucepan, making a small cut (cross-shaped) on each tomato and leave for 40-60 seconds. Place vegetables in boiling water. This heat treatment will allow you to easily separate the skin from the tomato pulp.

Next, the peeled tomatoes are carefully placed in a saucepan, covered with sugar, lemon slices are added (you can add zest: the citrus is passed through a meat grinder), and anise is added (1 star). After some time, the tomatoes give juice. After an hour and a half, the pan is put on fire. The mass is boiled for about an hour. At the same time, you should not forget to stir it regularly.

Then turn it off and leave the jam to infuse. After a day, lemon juice is poured into the tomato mass and brought to a boil again. In order for the cherry tomato jam to thicken, it should be simmered over low heat for an hour. If, however, the consistency of the workpiece has not thickened enough, the cooking time can be increased to one and a half to two hours.

At the end, the jam is poured into small, pre-sterilized jars and stored. Due to the fact that the product contains a high concentration of lemon juice, which is a safe natural preservative, cherry tomato jam does not need to be kept in the cold - it can “overwinter” perfectly even at room temperature.

Cooking method with cloves and rum

Cooking time: 1 hour 30 minutes

Number of servings: 145

Energy value

calorie content – 44.2 kcal;
fats – 0 g;
proteins – 0.1 g;
carbohydrates – 10.8 g.

Ingredients

green tomatoes – 1.5 kg;
lemon – 180 g;
cloves – 3 pcs.;
rum – 45 ml;
water – 650 ml;
granulated sugar – 1.5 kg;
vinegar (9%) – 375 ml.