Jam Tomato Gwyrdd
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Original RecipeCynhwysion:
1kg tomatos gwyrdd Tynnwch hadau y tomatos cyn torri pob un yn wyth. Rhoddwch haenen o domatos mewn powlen yna haenen o siwgwr. Ychwanegwch y tomatos a'r siwgwr bob yn ail cyn gadael y gymysgfa dros nos. Rhoddwch y gymysgfa tomatos, y lemwn a'r clof mewn sosban. Codwch y cyfan i ferwi a bwerwch am tua 20 munud nes i'r tomatos dorri i lawr a gwneud saws llyfn. Profwch i weld os yw'r jam wedi gyrraedd y pwynt gosod trwy roi llwyad o'r jam ar blât wedi ei oeri yn y rhewgell. Os yw'r jam yn creu croen ar ei wyneb wrth ei wthio gyda bys yna mae'n barod. Fel arall dylid ei ferwi am bum munud yn ychwaneg cyn profi eto.
English TranslationIngredients:
1kg green tomatoes Method:De-seed the tomatoes then chop into eights. Place a layer of tomatoes in a bowl, followed by a layer of sugar. Repeat the layering until all the tomatoes and swugar are used up. Leave over night. The following day, add the tomato and sugar mixture to a pan along with the lemon and cloves. Bring to a boil, and cook for 20 minutes, or until the tomatoes break down and thicken to a smooth sauce. Test for setting by adding a spoonful of the jam to a plate cooled in the fridge. If the jam forms a skin when pushed with a finger then it's ready. If not continue boiling for another five minutes and test again. When ready spoon the jam into jars or pots that have been sterilized and warmed in an oven pre-heated to 110°C for 10 minutes. Seal the jars immediately and store in a cool, dark, place for at least a month before opening. |
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