Tomato Jam
….I tried tomato jam for the first time coincidentally. It wasn’t too sweet and the flavor was soft and good. Tomato is one of the super foods, everyone knows it. I tried to make tomato jam and the preparation process requires a lot of labor. But it’s delicious enough to try. ANNE and JOHN are satisfied with this taste and enjoy it. That’s a high compliment. I add Muscovado in this jam instead of sugar, and the result is rich in flavor.
Time: 1 hour 30 minutes plus 3–4 hours for timing to melt Muscovado
Ingredients:
- 5 lb campari tomatoes, peeled
- 1 lb Muscovado(or brown sugar)
- 2 fresh lemon juice
Cooking Instructions:
- How to peel tomatoes: Boil some water in a pot. Cut crosswise very thinly with a knife on the top of the tomatoes. Put the tomatoes into boiling water for 30 seconds and take out the tomatoes into ice water. You can see the tomatoes starting to peel. Now, peel the tomatoes.
2. Cut the peeled tomatoes into half and take out seeds by hand(better for storage and sour taste can be reduced).
3. Weigh the tomatoes at this time. It will weigh around 3.5 lb after peeling. Add 30% of the tomato weight for the Muscovado into a pot.
4. Add the fresh lemon juice into the pot and mix them well softly. Let the Muscovado melt well and allow enough tomato moisture to come out for 3–4 hours(it helps the tomatoes shape less loose).
5. After 3 hours, Heat the pot with high heat and boil them for 30 minutes. Remove any floating bubbles with a spoon.
6. Turn off the heat when the desired concentration is reached. After cooling, put in a sterilized bottle and you can keep in the refrigerator for up to 2 months.
You can also view this recipe on instagram.
