Tomato Jam

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

You can add basil, parsley, or tarragon to this jam. However, it's better not to can it with herbs for long-term storage.

Ingredients

Yellow Cherry Tomatoes - 9.2 oz
Tomatoes - 9.9 oz
Yellow Cherry Tomatoes - 9.9 oz
Raw cane sugar - 14.5 oz
Pectin - 0.1 oz
Garlic - 2 cloves
Ginger - 0.2 oz
Rice Vinegar for Sushi - 1 fl oz
Ocean salt - to taste

Step by Step guide

Step 1

Cut the tomatoes into pieces: chop the garden tomatoes coarsely, slice the plum tomatoes thinner, and halve the cherry tomatoes. Slice the garlic, and peel and cut the ginger into 2–4 large pieces.

Step 2

Mix the sugar with the pectin: this is necessary to prevent the pectin from clumping in the jelly.

Step 3

Place the tomatoes, garlic, and ginger in a wide saucepan heated over high heat, sprinkle with sugar and pectin, and wait for the moisture to be released.

Step 4

Pour in the vinegar and simmer for 5–10 minutes, until the moisture evaporates. The syrup should thicken and become more viscous.

Step 5

Season the jam to taste and let it sit for a day. Transfer the finished marmalade to jars and store in the refrigerator. It can be kept in the fridge for up to 2 months; to preserve it for a longer period, the marmalade should be sealed in sterilized jars.