How to make
Wash the tomatoes well. Make a cross with the knife on their underside, do not remove the top side of the tomatoes. Put them in a pot of water.
Put it on the stove to boil.
After the water boils, pour it out and pour fresh water and let it boil a second time. Pour it out again and add fresh one - this is repeated twice.
Do it twice so that they do not remain bitter. The water boils, the tomatoes are ready when they become soft and the skin splits visibly, rolls outward, separates.
Pour out the water, pull the cooked tomatoes off the heat and pour cold water and a few ice cubes. After the tomatoes have cooled down, clean them by peeling them from the skin with a knife - it's very easy and cut them into large cubes. Do not remove the seeds.
Pour the diced green tomatoes into a pot and add 1 kg of sugar inside.
Put it back on the stove and cook until the syrup thickens. Stir several times.
Boil at medium temperature. Don't add water. Then add the vanilla - 1 tsp and boil for 2 minutes. Before removing the jam from the heat, add the lemon juice.
Put it in washed and dried jars and close with screw on lids. Turn them over and cover them with a towel.
When they cool down, store them in a cool and dark place. The goal is that the green tomato jam with vanilla is not too thick.
3 jars - 12 oz (340 g) each are obtained.
