Monday, November 5, 2007

Green Tomatoes and Aceto Balsmico Jam - Why not?!

I never ate green tomatoes. I only saw the movie. So I was surprised when I stumble upon bench with green tomatoes last Sunday on Dolac (the biggest open market in Zagreb). I remember reading about green tomatoes contest at Apartment Therapy, so I thought: "Why not?!"

The farmer who sold them told me that they are used for pickling, but I was feeling little more adventurous than that. Unfortunately, I didn't have time to play with my green tomatoes during the weekend so, once again, I had to improvise. I, literally, run trough Google search results for "green tomatoes" and end up with something completely new.

I decided to do some kind of jam, but I discovered that I do not have any lemon, and all of the green tomatoes jam recipes I found used lemon. Since it was Sunday, late at night, I decided to use Aceto Balsamico instead of lemon. And what a great combination Aceto Balsmico and green tomatoes turn out to be.

I have to admit I'm really very proud of this one because it was complete improvisation with something I've never not just cooked but not even tasted before.

Green Tomatoes and Aceto Balsmico Jam

5 green tomatoes

Aceto Balsamico

Brown Shugar

3 pieces of Clove

2,5 gr gelatin

cinnamon, pimenta, honey

In a stainless bowl, layer thin slices of green tomatoes and dark brown sugar, sprinkle with Aceto balsamico. let macerate overnight.

This is how it looked in the morning.

The next day, separate tomatoes from liquid. Put liquid into pan. Add amount of water equal to amount of liquid from tomatoes . Bring to a boil, stirring occasionally. Add tomatoes, cloves, cinnamon, piment and more sugar (the amount of sugar depends of your taste. I added less sugar but I did add more honey at the end to make it sweeter).

Cook jam for one hour, boiling briskly and stirring so it doesn’t burn.

Mix the gelatin with 3 spoons of cold water and leave it for 10 minutes to swell up.

Take the tomatoes mixture off the heath. Add one spoon of honey. Add gelatin and stir for additional 5 - 10 minutes until gelatin melt completely.

Transfer to a warmed sterile jars.


maninas said...

well done!
+ beautiful photos!

ps. sto mislis pod 'piment'?

FreshAdriaticFish said...

evo dodala san link na wikipediju, to je papar sa jamajke ili sl.

maninas: food matters said...

pimento, mislis? aha! allspice! tako se to zove ode u eng, jer su ovi mislili da je to mjesavina zacina. u biti, bit ce da si to vidila na wiki, pa znas i ti. sad znan sto je to. imam ga i ja doma, koristila sam ga u necem sto je u biti rumunjski cevap! :D imam ti recept na blogu ako te zanima: Mititei. :)