Tomatoes at this time of year are unsurpassed in taste and quality, whether you have a vegetable garden or if you buy them in your greengrocer or supermarket. In addition to canning them and making tomato fries and homemade sauces, another good way to preserve this ingredient is to prepare a homemade tomato jam, a recipe that we make at the end of summer and enjoy all year round.
How summer tomatoes have more flavor and are less acidic, we can make the tomato jam using less sugar, and thus we get an equally delicious and on top of it, much healthier result.
Remember when you make homemade jams that the process of sterilizing the jars and cooking in a water bath is very important so that your preserves are well protected and hermetically closed, so that they last in good condition for many months.
Chop the tomatoes into wedges and remove the hard part next to the peduncle. For this recipe I recommend not peeling the tomatoes because the skin helps to give the jam more texture and flavor. What yes we do is remove the seeds and their gelatin with the help of a teaspoon As seen in the photo.
Add the sugar and cook the tomato, adding the juice of half a lemon. Soon foams will begin to form and the tomatoes will release their natural water. Let them simmer for 15 minutes.
Blend with the blender and continue cooking the jam for another 20 minutes until it has the desired texture, taking into account that when it cools it will thicken. We store our jam in sterilized glass jars and we cook them in the pressure cooker to make the vacuum so that we can keep our jam for the whole year.
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In which recipes you can use tomato jam
The tomato jelly It is excellent to accompany cheeses, to serve with grilled foie canapes, it can be the topping of cakes such as cheesechake or even for your breakfast toasts like when we made yellow tomato jam. Surely when you try it you will come up with many more uses for this delicious homemade sweet.
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