Spicy tomato jam We travel in the world of jams where we find fruit jams, vegetable jams, with flowers, with seeds, without them… However, the homemade tomato jam recipes that we are going to prepare today are special since the freezer tomato jam flavor enhances that of cheeses and pâté. italian tomato jam is more of an accompaniment than a breakfast jam and you will love savory tomato jam, plus it has only 3 ingredients: tomatoes, sugar, and lemon juice.
For this homemade jam recipe, we are going to use the ratio of half as much sugar as the weight of tomatoes when peeled and seeded but don’t worry because we’ll leave you the exact amounts in the ingredient list.
When you see the ingredients, you might wonder why you want lemon. Mainly because it contains pectin, a natural agent that will make our jam thicken faster, thus reducing cooking time.
Enjoying homemade jam is priceless, so encourage yourself to make your own.
INGREDIENTS
- 1 kg of pear tomatoes
- 350g of sugar
- The juice of half a lemon
HOW TO MAKE SPICY TOMATO JAM
STEP 1
The first step is washing one kilogram of Italian tomatoes. To make it simple to blanch and peel each tomato, the base is sliced into a cross shape.
STEP 2
To blanch tomatoes, place them in a pot of boiling water and let them sit there for one minute. After that, remove the heat source and drain the hot water from the tomatoes. They should be totally submerged in cold water after each addition of hot water for easy peeling.
STEP 3
Peel the tomatoes and reserve them.
STEP 4
Cut the tomatoes into quarters and remove the seeds to prevent the jam from remaining watery and harsh. Don’t discard them though; we may use the seeds to make pipirrana or gazpacho.
STEP 5
The sugar will be added once the tomatoes have been prepped for the jam. If the tomatoes are very ripe, the ideal amount of sugar is half their weight; however, since we removed the peel and seeds, the weight was reduced by 700g. Therefore, we will also include 350 g of sugar and 50 g of lemon juice.
STEP 6
Lightly mash the tomatoes with the sugar and lemon juice before heating the pan.
STEP 7
High heat should be used to bring the mixture to a boil; after it does, lower the heat and simmer the tomatoes for another 40 minutes over low heat, stirring occasionally to prevent the jam from sticking to the bottom of the pot sauce. Remove the pan from the heat once the allotted cooking time has passed.
STEP 8
By taking a small amount of jam with a spoon, allowing it to cool somewhat, and inserting a finger into the center, we may determine whether the jam is thoroughly cooked. If the jam does not recombine into a single mixture after a few minutes of cooking, it has already been formed. However, we must limit the cooking time to prevent the jam from becoming overcooked and becoming very thick.
STEP 9
Let’s put the recently made jam in glass jars and put it in the fridge. Before eating it, we let it completely cool.
STEP 10
Whether served as an appetizer or a dessert, this tomato jam is the ideal complement to a cheese platter. Additionally, it is excellent as a spread on toast or with pâtés.
ALSO READ : LETTUCE AND TOMATO SALAD