Thứ Năm, 14 tháng 7, 2011

DIY Tomato Jam

This tomato jam recipe is very easy and nice something different from regular jams always use roma or bangalore tomato for the recipe its less sour and has lot of flesh my grandma always used to make this jam during tomato season its very nice with roti or bread...there is a sense of satisfaction when we do certain recipes rather then buying from a store try this recipe out not much ingredients used you can try preparing half the recipe and if you like it you can make it in bulk...since its only me who eats sweet products at home i prepare this recipe with 1 kilo it will easily last me for 5 months...I have tasted the same tomato jam in different variation some people add ginger, cinnamon, star anies and little bit of chilly powder its tasty but i like  it plain with out any over powering flavor if you like any of the flavors you can add to the jam.

500 Grams Tomato
1 1/3 Cups Sugar
Red Food Color (Optional) I did not use food color
1/2 Tsp Sodium Benzoate
First Step:
  • Wash the tomatoes thrice.
Always buy ripe and firm tomatoes it should not have any green or yellow color and avoid buying tomatoes which have brown spots if you use such tomato you cannot preserve the jam for long...
Second Step:
  • Score the tomato.
  • Heat a pot of boiling water and add the tomatoes with in 10 mins the skin will peel remove the tomato from the boiling water and place in ice cold water or normal cold water.
  • Peel the tomato and add to the blender blend to a smooth puree.
Third Step:
  • Add the tomato pulp to a fine mesh sieve and extract the smooth puree .

Fourth Step:
  • Add the puree along with the sugar to a heavy bottom pot.
  • Place the pot on low flame.
  • Constantly keep stirring the tomato place a cover if it splutters while boiling.
  • After 20 minutes of boiling the tomato should reduce constantly keep stirring and add a pinch of salt.
  • The consistency of the tomato should go thick and when you lift the spoon the jam should resist and fall from the spoon.
Fifth Step:
  • Remove the jam from heat and allow to cool.
  • Add the sodium benzoate mix well and transfer to a plastic or glass container.
Allow the jam to rest for 2 day before use...always store the jam in glass or plastic container...
Enjoy your jam with roti or bread...try this recipe and post  your comments...:)

Do watch my video demo...enjoy...:)

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