Tomato jam is an excellent vegetable preserves which is made with ripe tomatoes, sugar, few cloves, elachi, cashew and ghee. Any jam contains both fruit juice and pieces of the fruit’s flesh or vegetable. Generally vegetable preserves are preparations of fruits and salt often canned or sealed for long term storage. The preparation of fruit preserves traditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well.
The ingredients and the way it is prepared determines the type of preserves; jam, jellies and marmalades are all examples of different styles of fruit preserves that vary based upon the ingredients used. There are many varieties of fruit preserves or jam made globally which includes the strawberry jam, mango jam and culinary vegetables like tomatoes or squash etc.
This tomato recipe is easy to make and is best when tomatoes are available in plenty as they are available in an extremely affordable price. For making a yummy tomato jam, choose tomatoes that are pulpier as it reduces the cooking time and also use a mixture of pulpy and juicy tomatoes.
Tomato jam is indeed sweet, a little spicy by cloves and savory and makes a great relish which tingle your taste buds and it is an excellent way to use a bumper crop of tomatoes and super over cream cheese with crackers. Jams are generally prepared from pulp and juice of a fruit, vegetable or combination of several fruits.
An excellent jam is the one that is soft even consistency without distinct pieces of fruit, is bright in color, a good fruit flavor and is easy to spread but has no free liquid. In general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each.
When the mixture reaches a temperature of 104 °C (219 °F), the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. However, most cooks work by trial and error, bringing the mixture to a "fast rolling boil", watching to see if the seething mass changes texture, and dropping small samples on a plate to see if they run or set.
For preparing this simple yet delicious tomato jam, firstly clean and wipe the tomatoes well then chop the tomatoes and put them in a heavy bottomed pan or vessel and heat the pan in low flame. Add all the other ingredients like cloves, cardamom, ghee, cashew and sugar.
Melt the sugar well and cook stirring occasionally over medium to high heat until almost all liquid evaporates and the mixture is reduced to form a thick jam. Keep aside to cool. The tomato jam is ready. For this recipe there no need to remove the seeds and skin from tomatoes as it adds taste and consistency to the jam but if you prefer to remove tomato skin and you can remove them.
To try this delicious tomato jam, click on the below link for detailed recipe: