Homemade Tomato Jam


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Hope you all are doing well. From last week I was planning to make some homemade jam . But I did not able to make earlier as I was not feeling well. Alhamdulillah today I am well and Finally made it. This is my mom’s recipe, It is really easy to make and you will most probably have all  the things in your hand by now. So go and grab the things, you can make it in no time. It tastes really good and Smells great too. For the post vanilla cupcake with tomato jam, I used this homemade jam.

Ingredients

  • Tomato medium sized         4 [ tomato puree 2 1/2 cups]
  • Sugar                                   1 1/4-1 1/2 cup
  • Salt                                       1/2 tsp
  • Cardamom                            4 pods
  • Vanilla                                    1/2 tsp  [optional]
  • Raisins                                   1/8 cup [optional]
  • Cashew Nuts                          1/8 cup [optional]

Boil the water in a pan and switched off, immediately drop the washed tomatoes in it and let it sit for 10-15 minutes. this process will help to peel off the skin easily.

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Take them out from water and let it cool.

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After tomato cool down, peel the skin off.

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With the help of a blender, blend the tomato well or you can mash it with your hand or with a spoon.

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Take a large pan and pour the tomato juice [2 1/2 cup]  in it and bring to a boil in medium flame for 15 minutes to reduce the liquid.

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Now add sugar and mix well, cook on medium flame for 5-10 more minutes. stir occasionally.

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Add salt, crushed cinnamon,Raisins and cashews and cook the mixture on medium flame, stir the mixture frequently in between. when it thickens stir continuously and reduce the flame. add the vanilla also.

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When the jam has reached a thick sauce consistency, turn off the flame and let it cool. after it cooled down you can store in clean, dry air tight container. you can store in a refrigerator or in room temperature.

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NOTE

Make sure to use ripe Tomatoes.

When jam reached the ketch up consistency switch off the stove. when it cool it will thicken.

If you overcooked the jam and it became harder, do not worry just transfer the jam in to a pan and cook, when the sugar dissolves add water to get the desired consistency.

If you store the jam properly you can keep it up to 1 month in room temperature also, make sure to use a dry spoon always.

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10 thoughts on “Homemade Tomato Jam

      1. Wa ahsanal jaza. Well i am praying that Inshallah u feel better soon. I had really gone off cooking cos none of my recipes were coming out right in the past few months n i’d even abandoned baking the few things that i knew well! But now Inshallah i am emboldened to try out a few of ur recipes… the ghee biscuits first… baby steps☺

        Liked by 1 person

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