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Let's set a green tomato jam

Bread made with yeast your seems too bitter and sour? Maybe it's your loved baking so. So let's fix it.

If you want to be sure of what you do, you have to somehow measure the pH, eg a test case, as shown in the picture. If you are unable to provide, you can always rely on your feelings.

The pH of the yeast, so that it works as expected, should be about 5. In my case however was around 4, then too much acid. I have done so to reduce the acidity, the following method:

1. I refreshed yeast;
2. I divided into two parts of about 150g each, making of "torpedoes" stretched (to increase the surface area exposed);
3. I put the torpedoes to soak in a bowl of water and sugar. I put two teaspoons of sugar for each pint of water. The yeast should sink.
4. Spend 3-4 hours, the yeast should have come to the surface, the gas developed in the meantime inside.
5. I removed the water and I made a new refreshments.

At this point, the yeast should be less acidic. If it were not enough, repeat the process. Mine, after a couple of these treatments is significantly improved, and now the bread is excellent.

An interesting page on the yeast in general and in particular its possible fixes found the here.

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I know, somebody will already saying "Marmalade? ... Past, you mean." No, jam, and not something to be combined with strong foods, like cheeses, to dilute, but a jam to eat for breakfast, and so good and with a texture so interesting that it can be eaten by the spoonful.

For the more picky, since tomatoes are not citrus fruits should be call it jam, but I like to call it jam, in the Italian tradition.

But let the recipe, which is the result of contamination among my childhood memories of jam that was my mother, and found some recipes online.

starting from the ingredients:

• 1 kg of green tomatoes
• 600g sugar juice and zest of two lemons

Tomatoes are those that by mid / late September are the garden, and that would be thrown However, given that never reach a mature enough to be eaten in salads, or used in the sauce. They must be absolutely green, without even a hint of maturity and redness, or the taste of your jam will be more than a pummarola. It required only one to ruin everything. Also try to avoid those that are finished in contact with the soil: even those would help to ruin a little 'taste of the jam.

Wash the tomatoes and cut into rounds. The bigger ones will have many seeds inside and the classic jelly-like pulp of the tomato: eliminate both. Keep only the hard parts. Some recipes say to remove all the seeds, but I do not dislike, and I also believe it is impossible to completely eliminate them without equip itself with a patience that I definitely do not have.

Arrange in layers in the washers Folding a saucepan with a lid, an alternative to sugar. Wet the whole with lemon juice and add lemon zest.

Cover the pan with a lid or with a layer of foil, and let stand for a whole day.

After the day, put on the heat and let simmer until it reaches the desired consistency. I really like because I love eating it too thick a spoon. A slightly more fluid consistency (but not too much), it helps the coating. In any case remain pieces of tomato, delicious, and the skins which, thanks to a day of rest with the sugar will caramelize and twisted on themselves.

Once cooked, remove the peel and store in jars, you have sterilized in boiling water. If you have a lot of jam, or want to keep it long, it is appropriate to carry out a sterilization room, putting the pots filled with sterilized in boiling water for at least twenty minutes.