HOMEMADE TOMATO JAM

Smitha Kalluraya

Course condiments

Cuisine Indian

Wash tomatoes and make a cross (X) in endways as shown in the pic.
Boil water nicely. Switch off and drop tomatoes inside hot water. Let it remain in it for about 5-10mins.This will help to peel skin off from tomatoes easily.
Take them out from water,allow to cool .Peel off skin and discard them .Squeeze out some of the juice and seeds from it.You can use it for something else.
Chop tomato into very fine pieces or blend in a processor for few seconds.
Take a heavy bottom large pan / kadai. Pour tomatoes into it.Boil for abt 15 mins in medium high flame to reduce liquid.
Add sugar,cinnamon and cloves powder. Mix well.Let the gas be on medium flame.Bring mixture to full boil stirring frequently in between.As it thickens,stir consistently and reduce the flame. Make sure not to overcook. Jam will thicken as it cools. (Refer notes)
When the jam has reached a thick sauce consistency, add lemon juice.Mix well, turn off flame.Cool for about 10 mins and pour into clean sterilized glass bottles.
Once it cools completely, close the lid and refrigerate / store in a cool dry place.Use when required for bread , buns,chapathi, etc .

Use ripe and pulpy tomatoes.For flavoring i have added cinnamon and cloves. You can use something else too or omit.
When the jam has reached the consistency of ketchup,switch off the stove.When it will cool, it will thicken and attain jam consistency.
What to do ,if you overcooked and your jam has become hard after cooling? Don't worry, transfer the jam to the kadai . When its warm, sugar will dissolve. At this stage, add about a glass of boiled water.Mix well.See that it gets a consistency of ketchup.
If made well,stored well and used with clean hands , this homemade jam remains fresh for many months even at room temperature.
If you don't want seeds in it, you can puree and filter to remove all seeds.