Small Batch Homemade Tomato Jam
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.
Appetizer, Breakfast, Fruits spread, Jam
Candy thermometer[If you have it]
Tomato puree - 500ml
White granulated sugar - 175gm
Lemon juice - 1 tsp from half a lemon
Optional, but recommended
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.
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
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A Recipe from Parveenskitchen.com