Green tomato jam

But this food can rightfully be considered exotic, and yet such a recipe exists in Armenian cuisine.. We all know that large green tomatoes can be salted, but we often leave small ones on the bushes. And what else to do with them? And jam to cook. Jam from green tomatoes!
The culinary recipe for jam from green tomatoes is simple and does not require any heroic efforts, like, for example, jam from nuts.
Choose small green tomatoes, no bigger than paradise apples. We wash them in cold water for a long time, as if we were going to preserve them. Then we lower it into boiling water and cook for 10-15 minutes. Drain the water and cool the tomatoes. We put them in a basin and pour hot sugar syrup. Now they don't need to be disturbed for about two to three hours.
Then cook - 20-25 minutes. Again we set aside the basin for two hours, and again repeat the cooking. So three times. Then cook until ready. Such fractional cooking allows you to preserve the color, and your jam will not be brown. At the end of cooking, we lower a gauze bag with spices – cloves, cinnamon and cardamom into the basin. When the jam is ready, the pouch must be removed.