In fact, I even grow my own tomato plants in my backyard for easy access to this versatile ingredient. One of my favorite ways to enjoy ripe tomatoes is in the form of a delicious and healthy tomato jam. If you like to try homemade jam recipes, try my pineapple jam and mixed fruit jam recipe. I agree to be sent email.
Why you will love this recipe
It’s a healthier alternative to store-bought ketchup, as it does not contain pectin. Combining sweet and tangy flavors creates a delicious balance that pairs well with savory and sweet dishes. This recipe uses simple ingredients you probably already have in your kitchen pantry.
Why make your own tomato jam?
While store-bought ketchup may be convenient, it often contains unwanted additives such as pectin. Pectin is used as a thickening agent in many processed foods but can negatively affect our health. By making your own tomato jam, you can control the ingredients and avoid unwanted additives.
Ingredients
Ripe tomatoes sugar cardamom powder lemon juice
Directions
Wash the tomatoes and boil them just a little to soften the skin. De-skin the tomatoes and blend them well. Place a pan over medium heat and cook the tomato puree. As the puree thickens, add sugar and cardamom powder. Continue stirring for about an hour and add a teaspoon of lemon juice and continue to stir, until most of the water has evaporated. Switch off the heat and store it in an air-tight canister. Homemade Tomato Jam is ready and can be enjoyed for months!
Serving Suggestions
This easy-to-make tomato jam recipe doubles as a versatile condiment that can elevate the flavor of your meals in a jiffy.
Spread on toast or crackers for a delicious snack. Use as a glaze for veggies or tofu. Add to sandwiches or burgers for extra flavor and moisture. Serve alongside cheese platters for a unique twist. Enjoy it with roti, chapathi, and parathas.
Variations
If you’d like to add a twist to your tomato jam, there are countless variations you can try.
For a touch of heat, consider adding a teaspoon of red chili flakes or finely chopped jalapenos. If you prefer a sweeter jam, you may add more sugar or even a dash of maple syrup to the recipe. Instead of cardamom powder, you can try experimenting with other spices such as nutmeg, cloves, cinnamon or ginger for a unique flavor profile. The options are limitless, and the best part is that you can customize the recipe according to your own taste preferences.
Preserving your tomato jam
Sterilize your jars: Before storing your tomato jam, sterilize your jars and lids. This will help protect your jam from any bacteria or yeast that may cause spoilage. Fill jars while hot: Once your tomato jam is done, fill your jars while the jam is still hot. This will help create a vacuum seal as the jam cools down, preserving the freshness of the jam for a longer period. Store in a cool, dark place: After you have sealed your jars, store them in a cool, dark place. Exposure to light or heat can degrade the quality of your jam over time. Refrigerate after opening: Once a jar of tomato jam is opened, it should be stored in the refrigerator. This will help maintain the taste and prevent spoilage.
Remember, homemade tomato jam doesn’t contain preservatives like store-bought varieties, so use it within a few months for the best taste and quality.
Top tips
Make sure to use fully ripe, juicy tomatoes for the best flavor and texture. The amount of sugar can be adjusted according to your personal preference. Start with less and add more if needed. It’s important to cook the tomato puree until it becomes thick and glossy. This ensures the jam has reached the right consistency. A heavy-bottomed pan will help prevent the tomato puree from sticking to the bottom and burning. It also helps distribute heat evenly for better cooking. As the jam starts to thicken, it’s important to keep an eye on it and stir frequently to prevent burning.
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