Red tomato jam for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. The main ingredient is the tomatoes themselves. You need to choose them correctly, they should be well ripe, but at the same time firm, if you want the jam to be pieces. However, to obtain a more homogeneous jam consistency, soft large varieties of tomatoes are also suitable.

2. Step 2:

   

   Tomatoes are washed well under running water, we throw them into a colander to drain excess liquid.

3. Step 3:

   

   Then we cut out the stems, cut the fruits themselves into halves or quarters, if the tomatoes are not large, or into pieces – large fruits. We put them in a saucepan with a thick bottom.

5. Step 4:

   

   We take a couple of bell peppers. We also wash them thoroughly, remove the stems with seeds. Cut the peppers arbitrarily into pieces or straws. We send them to a saucepan with tomatoes. Bulgarian pepper will give the tomato jam a light edge and a pleasant taste. If desired, it can be replaced with orange or lemon, getting a different original taste.

6. Step 5:

   

   Add sugar and citric acid, a pinch of cinnamon to a saucepan with vegetables. Mix it up. Put the pan on the fire, bring the mixture to a boil, stirring the mass periodically. Reduce the heat to medium and cook for about 5 minutes. Remove from the heat, leave the jam in a saucepan for a day in a dark, cool place. Repeat the procedure a couple more times, leaving the jam in a dark, cool place each time for a day.

7. Step 6:

   

   We are preparing jam jars for the winter. It is better to take small jars. The jars are washed with soda solution and sterilized in a water bath or in an oven. For 0.5 l cans, 15 minutes is enough. We boil the lids to the jars. The finished cooled jam is laid out in sterilized jars. We roll up the lids and put them away for storage in a dark, cool place. Bon appetit!