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ืจื™ื‘ืช ืขื’ื‘ื ื™ื•ืช ืฉืจื™ ืœืœื ืกื•ื›ืจ ืžืขื•ื‘ื“, ืขื ืคืงื˜ื™ืŸ ื•ืกื™ืจื•ืค ืื’ื‘ื” ืœืคื™ ื“ืจื’ืช ืžืชื™ืงื•ืช ืจืฆื•ื™ื”. ืฉื™ืœื•ื‘ ืฉืœ ืขื’ื‘ื ื™ื•ืช ื‘ืฆื‘ืขื™ื ืฉื•ื ื™ื ืœืงื‘ืœืช ืจื™ื‘ื” ืขืฉื™ืจื” ื‘ื˜ืขืžื™ื, ืžื•ื›ื ื” ืชื•ืš ืคื—ื•ืช ืžื—ืฆื™ ืฉืขื”.

๐Ÿ… Cherry Tomato Jam โ€“ No Refined Sugar!

Pick cherry tomatoes in different colors, add pectin, and in under 30 minutes, youโ€™ll have a perfectly textured jam that preserves their natural flavorsโ€”each color with its own unique taste. Sweeten with agave syrup to your desired level, store in sterilized jars, and keep refrigerated.
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Ingredients Equipment Method Notes

Ingredients
 
 

Equipment

  • sterilized jars

Method
 

  1. Cut the tomatoes in half or quarters, put them in a pot and add the pectin powder.
  2. Cook over medium-high heat for several minutes; Lower to a medium and cook, occasionally stirring, for 20-30 minutes until the mixture is reduced and thickened. The jam is ready - when you pass a dry wooden spoon on the bottom of the pot, and the "path" created doesn't disappear immediately. * See note
    Remove from the heat and allow to cool for a few minutes.
  3. Meanwhile, sterilize the jars: put the jars in a pot or bowl, fill with boiling water until covered, and leave for a few minutes.
  4. Taste and add agave or maple syrup by taste.
  5. Transfer to the sterilized jars and place in the refrigerator. The jam keeps for at least a week.

Notes

If you find that the jam has not reached the desired thickness after removing it from the heat, just return it to the stove and cook for a few more minutes.

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