Tomato Jam Recipe Recipe
My mom was an expert in jam making and I have already
posted her Mixed fruit jam and Banana jam recipe... But this Tomato Jam was
something new I learned from my mother-in-law... she used to make it frequently and
she passed her recipe to me... recently while flipping through my recipe
collection I noticed this one and realized that I haven’t made it in years!.... It was my hubby’s favorite jam while he was a kid and he used to eat straight
from the bottle and still does the
same :D.... Try this tomato jam when tomatoes are in season but make
sure not to overcook it.... if you cook more it will become very hard and
sticky after cooling....
Tomato Jam
Ingredients:
- Firm and ripe Tomatoes – 1kg
- Water -5 cups
- Sugar – 1kg
- Lime juice –1 tbsp
- Cloves – 6 nos
- Cinnamon – 3x1” sticks
Method:
Select firm, ripe and fleshy tomatoes, clean and chop
them.
In a heavy bottom big pan cook tomatoes along with 5 cups
of water until tender.
Turn off the heat and cool
the mixture completely and puree this in a blender and strain.
Add sugar, cloves, cinnamon and lime juice to the
strained pulp and cook the mixture on medium flame.
Remove any scum that may appear on the surface.
Stir constantly till it thickens. Make sure not to over
cook.
Turn off the gas, cool 10 minutes and pour into sterilized
glass bottles placed on a wooden plank to avoid the breakage of bottles.
Allow the jam to cool completely
in the bottle and close with lid and store at room temperature. If made well
and stored in clean bottles, the jam will keep for months at room temperature.
Notes:
How
to find out if the Jam is ready:
A drop of
jam put into a glass of cold water jellies.
If you lift
the spatula and allow the jam to pour, it should flow together.
Pour a few
drops on to a plate; if it spreads easily, then the jam is not ready; if it
stays just firm/ jellies, the jam is ready.
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