Tomatoes are considered to be ideal components for creating salted conservation. But there are many options where tomatoes are combined with honey or other sweeteners. The most popular solution in this area is tomato jam. With its proper preparation, it can stand in the basement for several seasons.
The main weapon of these vegetables is the composition, in abundance offering various organic acids. Most of them are vitamin C, but there are several options for vitamins of group B and E. One hundred grams of fresh vegetable is a quarter of the daily requirement for vitamin C.
Another advantage of tomatoes is lycopene. It is he who is responsible for the characteristic red color of the ripened gift of the garden. In the classification of values, he fell into the category of antioxidants.
Those who love tomato-based jam will not be afraid of various deviations in the cardiovascular system. And if earlier it was believed that the finished jam completely neutralizes all the beneficial properties, today there are many recipes that allow you to preserve the true value of the components.
American researchers concluded that boiled tomatoes may be even more nutritious than their raw counterparts. This is explained by the fact that high temperature allows you to generate a third more lycopene. Only delay with cooking is still not worth it. It is better to adhere to a time interval of about fifteen minutes.
Who should avoid tomatoes
Most often, by the relative harm of these fruits it is customary to mean a possible allergic reaction. But since it manifests itself from childhood, it is quite easy to avoid it by simply eliminating the delicacy from the diet.
Patients who suffer from attacks of gout or kidney disease are at risk. Their condition can deteriorate sharply due to the high content of oxalic acid in the composition.
Not everyone knows that tomatoes have a strong choleretic agent, which automatically imposes a ban on their consumption for people who have problems in the gallbladder and ducts.
Also in society there is an opinion that the frequent use of tomato dishes can become a provocateur of increasing the dose of nicotine consumed. This is not quite a myth, since indeed such a relationship can be traced. But this happens only if a person constantly leans on various dishes where tomatoes appear. Those who occasionally make themselves happy with an unusual dessert should not be feared at all.
Saving Useful Properties
The main task of every chef who has taken up winter preparations is to preserve the original value of the product. Compared to other fruits and vegetables, tomatoes are renowned for their stability under the influence of high temperatures, without giving up nutrients. Hence the fair conclusion that jam based on them is almost twice as valuable as fresh garden gifts.
The average calorie content per hundred grams is slightly less than 25 kcal. The rest of the layout looks like this:
|Name||Specific gravity per 100 g|
|Squirrels||~ 1 g|
|Fat||~ 0.2 g|
|Carbohydrates||~ 4 g|
|Alimentary fiber||~ 1.5 g|
|Water||~ 92 g|
It follows that the regular winter harvesting is safe even for losing weight. If you don’t lean with sugar, you can get the best dessert for a cold evening in addition to unsweetened tea.
This idea will have to be abandoned only by those who have the appropriate contraindications, or who suffer from arthritis, gastritis, stomach ulcers, and are in the acute stage of pancreatitis. Do not get involved in goodies if you often have to deal with heartburn, which can trigger a sharp surge of oxalic acid.
It increases the usual indicator of water-salt metabolism, and can also provoke irritation of the mucous membranes of the digestive tract.
To get used to the new taste, it is recommended to start with classic recipes. For the simplest of them you will need:
- 1 kg of tomatoes;
- 3 tbsp. Sahara;
- 1 medium orange;
- half a lemon;
- half a stick of real vanilla;
- small ginger root.
First, peel the tomatoes from the skin, scalding them with boiling water, and then cut into medium cubes. Citrus fruits are peeled not only from the peel, but also from the seeds, white veins, and then cut. Vanilla with ginger root is crushed last. The mass is filled with sugar and sent to infuse for an hour.
After the time has passed, the container with the semi-finished product is sent to the stove to a boil, after which it is transferred to a slow fire to boil for five minutes. The hot mixture is cooled for an hour, and then the previous procedure is repeated again, leaving for forty minutes to boil. The result is poured into sterilized jars.
No less delicious is the jam from green tomatoes. For it, it will be necessary to select the smallest specimens (about 1 kg), 1.2 kg of sugar, 300 ml of water.
First, the fruits are washed and stored in a basin, and then the syrup is boiled. After it is slightly cooled, tomatoes are poured with a solution for a day. Then the syrup is drained and brought to a boil. The procedure is repeated, maintaining the interval with infusion per day.
On the third day, the syrup is drained, boiled, poured repeatedly and boiled with it until the desired consistency, sending at the end to the banks.
To make the recipe exclusive, you can add spices and fruits to taste.