Green Tomato Jam with Vanilla Flavor

To prepare this delicious green tomato jam, start by selecting fresh and firm green tomatoes. Wash them well under a stream of cold water to remove any impurities. Then, slice the green tomatoes, being careful to remove the seeds. This step is essential to achieve a fine and pleasant texture in the end.

In a large pot, add 2 liters of water and 300 ml of vinegar, ensuring that the vinegar does not exceed a concentration of 9 degrees, so as not to negatively affect the taste of the jam. Place the pot on the stove and wait for it to reach boiling point. Once the water has started to boil, add the slices of green tomatoes and let them boil on low heat for about an hour. You will notice how the green tomatoes change their texture, becoming slightly transparent, a sign that they are ready for the next step.

After boiling, pour the green tomatoes into a strainer and rinse them with cold water to stop the cooking process and reduce the vinegar smell. Let them drain well, and then put them back into the pot, this time adding cold water, to ensure that the vinegar smell is completely eliminated. It is recommended to let them drain for 2 hours, but if you have a larger quantity, you can choose to let them drain overnight.

After they have drained, weigh the green tomatoes to determine the amount of sugar needed. Prepare a syrup from sugar and water, making sure the proportions are correct, so that you achieve a perfectly set jam. When the syrup reaches boiling point, add the blanched slices of green tomatoes and let them boil on low heat, stirring occasionally. It is important not to boil the mixture on high heat, as this could lead to an unwanted coloring of the jam.

To check if the jam is ready, you can do the thread test: take a little syrup between two fingers; if a thread forms, it means the jam is perfectly set. If you prefer, you can add a few drops of green food coloring to bring the green tomatoes back to their original color, but this is optional.

Once the jam is ready, turn off the heat and add vanilla or vanilla sugar for extra flavor. Prepare clean and sterilized jars, ensuring they are completely dry. Carefully pour the hot jam into the jars, then seal them with screw caps. Turn the jars upside down and let them cool completely. This process will create a perfect vacuum, ensuring that the jam will be preserved without the need to boil the jars in a water bath. Thus, you will enjoy a delicious green tomato jam, perfect for spreading on toast or as a filling for various pastries.

 Ingredients: gogonele syrup made from sugar (2 parts) and water (1 part) vanilla sugar is equal to the amount of blanched gogonele in water with vinegar and then drained very well vinegar and water

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