Tomato Jam Recipe
A vegetarian Indian recipe with tomato - ripe, sugar, salt - a pinch. Ready in 50 min, serves 10.
Curated byAarav Mehta🇮🇳
- 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)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Tomato Jam Recipe
A vegetarian Indian recipe with tomato - ripe, sugar, salt - a pinch. Ready in 50 min, serves 10.
Curated byAarav Mehta🇮🇳
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)
About this recipe
A vegetarian Indian recipe with tomato - ripe, sugar, salt - a pinch. Ready in 50 min, serves 10.
Nutrition Facts
Per serving (10 servings)
Rate this recipe
