Tomato Jam
Tomato jam is sweet, sticky, and bursting with rich tomato flavour, it’s the perfect way to turn ripe tomatoes into a condiment you’ll want to spread on absolutely everything.
Servings: 8
Ingredients
- 2 lbs ripe tomatoes
- 1 cup white sugar
- 1 tsp cumin
- 2 garlic cloves minced
- 2 tbsp lemon juice
- 1 tsp chilli flakes optional
- 1 tsp salt
Instructions
- Combine ingredients: Add all the ingredients to a medium saucepan. On a medium heat, bring everything to a boil.
- Cook: Lower the heat and let the mixture gently simmer, stirring from time to time, until it thickens into a jam-like consistency. Take it off the heat and leave to cool completely.
- Store: Once the jam has cooled transfer to a sterilised jar and store in the fridge for up to 3 months.
Notes
- Choose the best tomatoes you can find – Look for ones that are ripe, fragrant, and full of flavour. If you can, mix varieties for a more complex jam. Roma tomatoes are my favourite type to use when making this jam.
- Low and slow is the secret – Keep the heat low and give the jam time to reduce. This is what creates that rich, glossy texture.
- Know when it’s ready – Your jam should be thick enough to hold its shape on a spoon and coat the back of it without dripping off.
- Store it right – Use sterilised jars and store in the fridge, or follow safe canning methods for long-term storage.
Nutrition
Calories: 122kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 301mg | Potassium: 286mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1022IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg
