Hvert år den første søndag i advent samles hele familien hos Krølle og Susanne til et overdådigt kaffebord: Boller og brød, småkager og julekonfekt står linet op på de juledækkede borde sammen med smør, ost og … hjemmelavet marmelade. Den har været på bordet alle år – og jeg glæder mig hele året til december hvor jeg igen skal smage den – marmeladen lavet af grønne tomater. Den smager syrlig-sødt, ikke helt ulig stikkelsbær, og er dejlig på nybagte boller og på toppen af en ostemad. Mageløst, simpelthen! Nu har jeg fået have – og tomater – og dermed også mulighed for at lave marmeladen selv. Susanne bruger opskriften i “Den grønne syltebog” – jeg har justeret den lidt og tilføjet vanilje, som klæder de grønne tomater rigtig godt.

 

4-5 dl / 3 små glas

 

Du skal bruge
500 g grønne (umodne) tomater
225 g sukker
1 spsk citronsaft
Korn fra ½ vaniljestang – eller 1 spsk vanilje ekstrakt

DESUDEN
En sjat vodka til sterilisering af glas

Sådan gør du
Tomaterne hakkes til en grov masse i en minihakker. Mosen kommes i en gryde sammen med citronsaft og koges ved ikke for høj varme i 15-20 minutter til du kan smage at de små tomatstykker ikke længere er hårde. Skum evt. urenheder af med en ske undervejs. Når tomatkødet er mørt og føjeligt, kommes  sukker samt vanilje i. Det hele simrer 5-10 minutter mere til marmeladen er tyknet en smule (den tykner yderligere når den bliver kold). Smag på marmeladen – måske skal der lidt mere sukker i, og måske er den som den skal være.

3 helt rene små glas med tætsluttende låg skoldes med kogende vand: Læg glas og låg i en gryde og overhæld dem med spilkogende vand, der skal dække glassene. Lad dem stå 5 minutter. Fisk derefter glassene op med fx en tang (der også er skoldet) – pas på ikke at røre nede i glassene eller på lågenes inderside. Fyld glassene et af gangen med en sjat vodka, skru låget på og ryst glasset godt, så både glas og låg steriliseres. Den tiloversblevne vodka kasseres. Glassene fyldes helt med marmelade og låget skrues på med det samme.

Marmeladen opbevares på køl – det kan holde sig i nogle uger hvis du har været omhyggelig med skoldning og sterilisering. Skal marmeladen holde længere, skal du bruge atamon der er bakteriehæmmende.

 

Tips & Tricks
Du kan også fryse marmeladen: Kom marmelade i glassene til 2 cm fra kanten, skru låg på og frys dem når de er kølet af. De kan holde sig min. 1. år i fryseren.

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