Recipes

Tomato Jam

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Tomato Jam

Tomato Jam

amanda

Equipment

  • - Hand Mixer: Ideal for pureeing ripe tomatoes and incorporating sugar into the mixture smoothly.

  • - Cutting Board & Knife Set: Essential for peeling, deseeding, and chopping tomatoes and other ingredients.

  • - Measuring Cups and Spoons: Precise measurements are crucial in jam-making to ensure the right balance of flavors and consistency.

  • - Large Pot with Lid: Needed for cooking down the tomato mixture into a jam. Ensure it's large enough to allow room for boiling without overflow.

  • - Food Processor (optional): Can be used as an alternative or supplementary tool to a hand mixer, especially when dealing with larger quantities of ingredients.

  • - Canning Jar Set and Lids: Essential for sealing the tomato jam once it's cooked. Make sure they meet canning specifications (e.g., BPA-free).

  • - Can Opener: Required to open canned or bottled ingredients, if used in the recipe.

  • - Stainless Steel Spatula: Useful for stirring and ensuring even cooking of your tomato jam without scratching nonstick pots (if applicable).

  • - Glass Bowl Set: For mixing dry ingredients or preparing components separately before combining them.

  • - Food-Grade Silicone Spatula: Ideal for scraping the edges and bottom of cookware to incorporate all ingredients.

  • - Airtight Jars (if not included in a set): For storing any unused tomato jam or its components at room temperature before canning.

Ingredients

  • 2 1/4 pounds (1 kg) ripe tomatoes (about 5 large)

  • 2 1/4 cups (450 g) sugar

  • 2 or 3 grinds of black pepper

  • Big pinch of salt

  • 1 teaspoon freshly squeezed lemon juice

Instructions

1

Instruction 1

Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
2

Instruction 2

Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
3

Instruction 3

Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.
4

Instruction 4

Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
5

Instruction 5

Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
6

Instruction 6

The jam will keep for at least 6 months in the refrigerator.
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