Gem of red apple and cinnamon

Very soft and fragrant is ideal for breakfast with a cup of coffee, milk or tea. We can Crosti, crackers or cookies with the jam. Thanks very intense color, sweets will get a very nice.

INGREDIENTS 1 kg gem:

1 kg ripe tomatoes good but hard

600 g sour apples in May

200 ml what

2 lemons (juice only)

700 gr zahar

betigas scortisoara un / un baton vanilie

First use ripe tomatoes and sour baked apples but not any stain or not hit. An apple or a tomato are not perfectly healthy compromise all jam.

Necessarily use apples that have a high degree of acidity. Why is that? For tomatoes, as much figs and exotic fruit, not containing pectin. Pectin helps to bind jams, and if a fruit is low in pectin can jam to boil for years without it ever bind.

Apples, especially those that have a sour taste, high in pectin and why it is used in jams made from fruits that are low in pectin.

If you want the apple does not feel in a jam, peel and cut apples uncleaned seed (shell and stones are rich in pectin), put them in a bag and put them to boil in jam and then threw bag and apples. Jam will bind very nice and will get the right consistency of jam.

Spalam rosiile is the crestam,

He then dive for 30 seconds in a pot with boiling water. Remove from water, they move quickly through a cold water after you clean the skin.

Cut tomatoes in half, to clean the stones and vegetation water and cut them into small cubes.

Because I wanted my jam is not very comapct We orange peel and pips and I cut into small pieces and thin. If you want the jam to be thicker, clean and peel the apples but do not throw stones but put them in a disposable bag and put them to boil in jam to finish after they cast.

Mix red cubes with apple and mix them with fresh juice of a lemon,

In a thick-bottomed saucepan, put sugar and water mixed with lemon juice and leave the other on low heat until syrup reaches 110 degrees. If you do not have a thermometer, we realize that the syrup has reached acaesta temperature when it forms a white foam, boil and bubble Maric drop of syrup dropped on a cold plate does not lose its shape.

  Add syrup mix apples and tomatoes and a few pieces of scosrtisoara or vanilla bar length increases,

Jam let it simmer on low heat 30-45 minutes,

Take a teaspoon of jam, place it on a plate held in freezer 5 minutes to cool well, and stuffing plate and refrigerate for 5-10 minutes. If the jam hardens, it is ready.

We leave with pieces of red jam and apple in it or can it apparently with big vertical mixer. I passed because I want to use it more for sweets that come in the oven. If you mash, cook it again May 15 to 20 minutes.

You pour hot sterilized jars.

For sterilization, stuffing the jars, clean and fully usacte in preheated oven at 100 degrees for 20 minutes. After 20 minutes, crack the oven door and let them cool inside. After the jars are slightly warm, pour the hot jam into them, they returned on the lid and let them cool on overnight and then keep the jars in a dry and dark.