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Small Batch Homemade Tomato Jam
Parveen's Kitchen
A very simple small batch homemade tomato jam with 3 ingredients where you can make this whenever you need some tomato goodness and do not worry about season or canning the tomato jam.
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course
Appetizer, Breakfast, Fruits spread, Jam
Cuisine
Indian
Servings
4
people
Calories
175
kcal
Equipment
Sauce pan
Candy thermometer[If you have it]
Ingredients
Tomato puree - 500ml
White granulated sugar - 175gm
Lemon juice - 1 tsp from half a lemon
1
tsp
Balsamic Vinegar
Optional, but recommended
Instructions
In a sauce pan add the tomato puree.I puree them and have the seeds & skin removed. If you like keep them and just use crushed
Boil the puree for 5 mins. Stir occasionally
Add the sugar, balsamic vinegar if using and lemon juice.
Cook until thickened and if you have a thermometer cook until the jam reaches the setting temperature 210°F. Or do a jam test with a cool plate
Slightly cool and store in a glass jar. Close once fully cooled.
Rest it overnight before storing in fridge for 2-3 weeks or in room temperature for up to 3-4 days.
Serve with toast or chapati.
Notes
Use good ripe tomatoes
Puree them for better setting.
Use a teaspoon of balsamic vinegar for a twist if you like, optional
The quantity above will give a jar full of jam. Double or triple as needed
Keyword
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