During this trip to Bangalore from Tuticorin, I was about to have lots and lots of farm fresh tomatoes (Natti Tomatoes), so thought of preparing dishes with tomatoes since they were getting ripen day by day. I love homemade tomato jams, since the day had it in my childhood on few of the marriages. Finally concluded in trying out Tomato Jam and this was my first time in preparing Jam, so I handled with more care. Really felt fresh when the aroma of Jam fills out the whole house, time by time the colour which starts turning blood red was attractive and last but not least but the most important thing the taste which was sweet and tangy, unbeatable Tomato Jam. The only thing here is since I used Natti (Country) tomatoes there were lots and lots of seeds, but it was also crunchy in between of each and every slurp.
It’s Friday, so taking this to Angie’s Fiesta Friday #59.
- Tomatoes – 500 gm
- Sugar – 200 gm
- Boil water in a wide mouthed vessel. Remove from fire, drop in the tomatoes one by one and cover with the lid.
- In 5 mins, you could see the skin of the tomatoes peeling out.
- Drain the water and drop it to the cold water. Peel the skin of the tomatoes.
- Blend it well in the blender.
- Pour it in a heavy bottomed vessel and start stirring it once in a while.
- Wait till the tomato pulp gets thicken and becomes dark red in colour.
- Add in the sugar and give a stir continuously, so that the jam does not stick to the bottom of the vessel.
- Keep in low flame; wait till the jam separates the vessel.
- Bring it to room temperature and store it in refrigerator it will stay fresh for week’s time.