Tomato Jam Recipe
A vegetarian Indian recipe with tomato - ripe, sugar, salt - a pinch. Ready in 50 min, serves 10.
Curated byAarav Mehta🇮🇳
Instructions
28 steps- 1
To begin making the Tomato Jam recipe, wash tomatoes and make a slit in cross (X) in endways
tomato - ripe(1 kg) - 2
Boil water nicely
- 3
Switch off and drop tomatoes inside hot water
tomato - ripe(1 kg) - 4
Let it remain in it for about 5 to 10 minutes
- 5
This will help to peel skin off from tomatoes easily
tomato - ripe(1 kg) - 6
Take them out from water, allow to cool
- 7
Peel off skin and discard them
- 8
Squeeze out some of the juice and seeds from it
tablespoons lemon juice(2) - 9
You can use it for something else
- 10
Chop tomato into very fine pieces or blend in a processor for few seconds
tomato - ripe(1 kg)cinnamon stick (dalchini) - crush into coarse powder(2)cloves (laung) - crush into coarse powder(6) - 11
Take a heavy bottom large pan/kadai
- 12
Pour tomatoes into it
tomato - ripe(1 kg)cinnamon stick (dalchini) - crush into coarse powder(2)cloves (laung) - crush into coarse powder(6) - 13
Boil for about 15 minutes on medium high flame to reduce liquid
- 14
Add sugar, cinnamon and cloves powder
sugar(3/4 kg)cinnamon stick (dalchini) - crush into coarse powder(2)cloves (laung) - crush into coarse powder(6) - 15
Mix well and let the gas be on medium flame
- 16
Bring mixture to full boil stirring frequently in between
- 17
As it thickens, stir constantly and reduce the flame
- 18
Make sure not to overcook
- 19
Jam will thicken as it cools
- 20
When the jam has reached a thick sauce consistency, add lemon juice
tablespoons lemon juice(2) - 21
Mix well, turn off flame
- 22
Cool for about 10 minutes and pour into clean sterilised glass bottles
cinnamon stick (dalchini) - crush into coarse powder(2)cloves (laung) - crush into coarse powder(6) - 23
When the jam has reached a thick sauce consistency, add lemon juice
tablespoons lemon juice(2) - 24
Mix well, turn off flame
- 25
Cool for about 10 mins and pour into clean sterilised glass bottles
cinnamon stick (dalchini) - crush into coarse powder(2)cloves (laung) - crush into coarse powder(6) - 26
Once it cools completely, close the lid and refrigerate/store in a cool dry place
- 27
Use when required for bread, buns, chapathi etc
- 28
Serve Tomato Jam during breakfast on toast and along with a cup of Masala Chai
tomato - ripe(1 kg)
Rate this recipe
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Tomato Jam Recipe
A vegetarian Indian recipe with tomato - ripe, sugar, salt - a pinch. Ready in 50 min, serves 10.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
28 steps- 1
To begin making the Tomato Jam recipe, wash tomatoes and make a slit in cross (X) in endways
tomato - ripe(1 kg) - 2
Boil water nicely
- 3
Switch off and drop tomatoes inside hot water
tomato - ripe(1 kg) - 4
Let it remain in it for about 5 to 10 minutes
- 5
This will help to peel skin off from tomatoes easily
tomato - ripe(1 kg) - 6
Take them out from water, allow to cool
- 7
Peel off skin and discard them
- 8
Squeeze out some of the juice and seeds from it
tablespoons lemon juice(2) - 9
You can use it for something else
- 10
Chop tomato into very fine pieces or blend in a processor for few seconds
tomato - ripe(1 kg)cinnamon stick (dalchini) - crush into coarse powder(2)cloves (laung) - crush into coarse powder(6) - 11
Take a heavy bottom large pan/kadai
- 12
Pour tomatoes into it
tomato - ripe(1 kg)cinnamon stick (dalchini) - crush into coarse powder(2)cloves (laung) - crush into coarse powder(6) - 13
Boil for about 15 minutes on medium high flame to reduce liquid
- 14
Add sugar, cinnamon and cloves powder
sugar(3/4 kg)cinnamon stick (dalchini) - crush into coarse powder(2)cloves (laung) - crush into coarse powder(6) - 15
Mix well and let the gas be on medium flame
- 16
Bring mixture to full boil stirring frequently in between
- 17
As it thickens, stir constantly and reduce the flame
- 18
Make sure not to overcook
- 19
Jam will thicken as it cools
- 20
When the jam has reached a thick sauce consistency, add lemon juice
tablespoons lemon juice(2) - 21
Mix well, turn off flame
- 22
Cool for about 10 minutes and pour into clean sterilised glass bottles
cinnamon stick (dalchini) - crush into coarse powder(2)cloves (laung) - crush into coarse powder(6) - 23
When the jam has reached a thick sauce consistency, add lemon juice
tablespoons lemon juice(2) - 24
Mix well, turn off flame
- 25
Cool for about 10 mins and pour into clean sterilised glass bottles
cinnamon stick (dalchini) - crush into coarse powder(2)cloves (laung) - crush into coarse powder(6) - 26
Once it cools completely, close the lid and refrigerate/store in a cool dry place
- 27
Use when required for bread, buns, chapathi etc
- 28
Serve Tomato Jam during breakfast on toast and along with a cup of Masala Chai
tomato - ripe(1 kg)
Rate this recipe
