Did you know that tomato is both – vegetable and fruit and you can make a delicious confiture out of it?
Get small tomatoes for your upcoming confiture cooking. First boil them, then prick around, peel, throw in a lime water (In a way to cover the tomatoes) and leave for 3 hours. Then wash under a running water.
As soon as you are done with it, mix alum in 2 liters of hot water, throw your potatoes in and boil for 10 minutes. Then drain and again, wash it under cold running water.
Meanwhile mix 200g sugar in 1.5 liters of water, bring to boiling and add tomatoes. Do not keep them in the pot for more that 10 minutes, drain again and wash under cold water. Then move on a special colander and dry.
Throw your tomatoes to the pre-cooked hot syrup, add vanilla and simmer. The only couple of more minutes and your mouthwatering tomato confiture is ready.
Lemon confiture is as aromatic as the lemon itself.
Prepare syrup out of mixing 1kg sugar and 1.5 cups of water and boil.
Grate lemon with its skin. Get rid of stones and boil for 5 minutes. If you feel like enjoying slightly burnt lemon aroma keep it boiling for 15 or 20 minutes. Get a cup of tea with it and have a wonderful evening.
Apart from eggplant caviar, you can prepare eggplant confiture as well. Cut the eggplants in half and trim the stem off, peel, prick and cut into small pieces. Rest it in lime water for 3-4 hours and periodically stir with a wooden spoon. Then take them out and wash under running water. Try to soak it in cold water for at least 30 minutes and press.
Mix some alum in 2 liters of water and boil it. Throw your eggplant in the hot water and boil for 15 minutes. Then wash it again and press. As soon as you are done, mix 200g sugar in 1.5-liter hot water together with the eggplant and in 15 minutes move on a colander. Place them in jars, pour down some syrup and can.