Homemade Tomato Jam Food

HOW TO MAKE HOMEMADE TOMATO JAM

Steps:

• The first thing you must do before preparing tomato jam is peel and chop all the tomatoes. If you find peeling the tomatoes difficult, we recommend that you were a cross in the base, put them in water to boil for a few seconds. Now it's sure you will not have any trouble removing the skin.
• Once peeled and sliced, weigh the tomatoes to balance the amount of sugar. To make tomato jam you need to calculate the sugar depending on the weight of the tomatoes. For every kilo of tomatoes you will need half a kilo of sugar. So, if you now have 450g tomatoes, you will need 225g of sugar.
• Add the chopped tomatoes, sugar and lemon juice to a pan and leave for 2 or 3 hours. Thus all the ingredients will begin to mix and will dissolve easier over the heat. With this jam you can make different and original tomato desserts, or prepare cracker snacks using a different jam to the fruit jam you normally use.
• Once the two to three hours has passed, put the pan to simmer and stir the mixture constantly with a wooden spoon or other utensil, until it forms a consistent homogeneous mass. Check the thickness by letting a few drops fall, if it is still liquid it needs more time, if instead the drops fall slowly and stick together the tomato jam is ready. It needs approximately 45 minutes.
• Take the jam off the heat a few minutes before it reaches the appropriate thickness as it will become more compact and consistent as it cools. To check the thickness of the jam, take a tablespoon of jam and place it in the fridge. Once it cools, you will know its consistency. Put the tomato jam in sterilized airtight jars so it does not spoil and keeps until you need it. You see, making tomato jam is very simple and does not require difficult or expensive to find ingredients. Test this recipe and make desserts prepared with tomato, snacks or different breakfasts.

TOMATO JAM

Steps:

• In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
• Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.

HOMEMADE TOMATO JAM

Steps:

• Bring a large pot of water to boil, and blanch the tomatoes a few at a time, until the peels loosen (about 1 minute). Transfer immediately to an ice bath to cool, and peel carefully. Remove the cores and dice.
• Place the diced tomatoes in a large saucepan with the rest of the ingredients, and stir to combine. Bring the mixture to a simmer over medium-high heat, then reduce the temperature to medium, keeping a slow simmer going.
• Cook for 1-2 hours, stirring occasionally and adjusting the heat as needed, until the mixture is thick and syrupy. Remove from the heat and transfer to another container to cool.
• Serve at room temperature, or store in an airtight container and refrigerate for up to three days.

SWEET AND SAVOURY TOMATO JAM

Steps:

• Put all ingredients in a 2-quart pot and bring to a gentle boil; reduce heat to a simmer
• Cook until thickened and jam-like (about 12 hours), stirring regularly to avoid any bottom pot stickage
• Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or process for 15 minutes in water bath

TOMATO JAM

Steps:

• Wash and remove the tomato skin and seeds.
• In a saucepan, place the tomato cut into small pieces together with the sugar and the cinnamon sticks. Stir with a spoon and bring to a boil over high heat. When starts boiling, reduce to low heat and simmer about 1 hour and 20 minutes until thickens (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.
• Turn off the heat, remove the cinnamon sticks and let cool to room temperature. Reserve the sweet in a glass jar tightly closed.

TOMATO JAM

Steps:

• Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, cook at a low boiluntil it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
• When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
• When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

TOMATO JAM RECIPE

Steps:

• To begin making the Tomato Jam recipe, wash tomatoes and make a slit in cross (X) in endways.
• Boil water nicely. Switch off and drop tomatoes inside hot water. Let it remain in it for about 5 to 10 minutes. This will help to peel skin off from tomatoes easily.
• Take them out from water, allow to cool. Peel off skin and discard them. Squeeze out some of the juice and seeds from it. You can use it for something else.
• Chop tomato into very fine pieces or blend in a processor for few seconds.
• Take a heavy bottom large pan/kadai. Pour tomatoes into it. Boil for about 15 minutes on medium high flame to reduce liquid.
• Add sugar, cinnamon and cloves powder. Mix well and let the gas be on medium flame. Bring mixture to full boil stirring frequently in between.
• As it thickens, stir constantly and reduce the flame. Make sure not to overcook. Jam will thicken as it cools.
• When the jam has reached a thick sauce consistency, add lemon juice. Mix well, turn off flame. Cool for about 10 minutes and pour into clean sterilised glass bottles.
• When the jam has reached a thick sauce consistency, add lemon juice.Mix well, turn off flame.Cool for about 10 mins and pour into clean sterilised glass bottles.
• Once it cools completely, close the lid and refrigerate/store in a cool dry place. Use when required for bread, buns, chapathi etc.
• Serve Tomato Jam during breakfast on toast and along with a cup of Masala Chai.

HONEY-SWEETENED TOMATO JAM

Steps:

• Combine all ingredients in a low, wide, non-reactive pot (stainless steel is best, because if you experience any scorching or burning, you can scrub it easily). Bring to a boil over high heat and then reduce temperature to medium high.
• Stirring regularly, cook the jam at a low boil until it reduces to a sticky, jammy mess. This takes anywhere from 1 to 2 hours, depending on the heat of your stove, the width of your pan, and the water content of your tomatoes.
• Towards the end of cooking, as the jam begins to thicken, reduce the heat to medium and continue to stir. This jam has a tendency to burn at the very end of cooking time, as the sugars concentrate and the temperature level in the pan increase.
• When you're 15 or 20 minutes out from the jam being finished, prepare a boiling water bath canner and 6 or 7 half pint jars (the yield will be between 5 and 7 half pints). Place lids in a small pan of water and bring to a bare simmer.
• Once the jam is thick and there is no visible water separating out from the fruit, it is done. Remove the pan from the heat and stir for 2 to 3 minutes. This helps evaporate out the last of the water and will give you a better set when the jam cools.
• Funnel jam into prepared jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
• When time is up, remove jars and place them on a folded kitchen towel to cool. When jars are fully cool, remove rings and test seals. Sealed jars are shelf stable. Any unsealed jars should be refrigerated and used promptly.

TOMATO JAM

Steps:

• Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
• Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
• Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.
• Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
• Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
• Storage:
• The jam will keep for at least 6 months in the refrigerator.

TOMATO JAM

Steps:

• Peel the tomatoes and cut them into small pieces. Add the sugar and boil together for 1 hour. Add the vinegar, cinnamon, cloves and salt. Boil until thick like jam. To prevent sticking, cook in a Dutch oven.
• Pour into sterilized jars and seal tightly with lid.

TOMATO JAM

Steps:

• Scald, peel, core and quarter tomatoes-Squeeze out seeds and juice reserving only the pulp.
• Bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered.
• Measure-you want 3 cups of pulp.
• Put pulp, lemons and pectin in a large pot-stainless or enamel.
• Bring to a full boil stirring constantly.
• Add sugar and boil rapidly for another 3 min.
• Cool for 5 min, stirring often.
• Ladle into clean, hot jars leaving 1/4 inch head space.
• Process for 10 minutes at altitudes up to 1000 feet.

SPICY TOMATO JAM

Steps:

• Start with our step-by-step canning how-to.
• Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.
• Meanwhile, sterilize four 8-ounce canning jars and lids.
• Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.

SUMMER TOMATO JAM RECIPE

Steps:

• Wash and core the tomatoes. Cut off any bad spots and discard.
• Place the tomatoes in a heavy-bottomed saucepan, and add the sugar, vinegar, salt, and black pepper.
• Cook over medium heat. As the tomatoes soften, break them down with the back of a wooden spoon.
• Once the tomatoes are very soft and smooshy, run all of them through a food mill with the medium disc to get out most of the seeds and all of the tomato skins. Be sure to scrape down the underside of the food mill. You don't want to miss any of the goodness.
• Return the tomato pulp (which will be very soupy) to the pan.
• Add the pepper flake, and cook over medium-low heat, stirring occasionally to prevent sticking, until the jam is much reduced and very thick. When you run your spatula along the bottom of the pan, you should be able to see the bottom of the pan for a couple of seconds before the jam runs back.
• Pour into a very clean pint jar. The jam most likely will not fill the jar, just so you know.
• Cool and then refrigerate. Use within 3 weeks.

TOMATO JAM

Steps:

• Heat oil in medium saucepan over medium heat. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 1/4 cups, stirring occasionally, about 10 minutes. Cool.

TOMATO JAM

Steps:

• Combine all ingredients together in a small saucepan. Simmer over medium heat, stirring occasionally, for 1 1/2 to 2 hours or until you can run a spoon through it and no liquid fills the space.
• Chill and place into a glass jar. Refrigerate and use within 10 days.