Tomato Jam Recipe

Step 1: To begin making the Tomato Jam recipe, wash tomatoes and make a slit in cross (X) in endways

Step 2: Boil water nicely

Step 3: Switch off and drop tomatoes inside hot water

Step 4: Let it remain in it for about 5 to 10 minutes

Step 5: This will help to peel skin off from tomatoes easily

Step 6: Take them out from water, allow to cool

Step 7: Peel off skin and discard them

Step 8: Squeeze out some of the juice and seeds from it

Step 9: You can use it for something else

Step 10: Chop tomato into very fine pieces or blend in a processor for few seconds

Step 11: Take a heavy bottom large pan/kadai

Step 12: Pour tomatoes into it

Step 13: Boil for about 15 minutes on medium high flame to reduce liquid

Step 14: Add sugar, cinnamon and cloves powder

Step 15: Mix well and let the gas be on medium flame

Step 16: Bring mixture to full boil stirring frequently in between

Step 17: As it thickens, stir constantly and reduce the flame

Step 18: Make sure not to overcook

Step 19: Jam will thicken as it cools

Step 20: When the jam has reached a thick sauce consistency, add lemon juice

Step 21: Mix well, turn off flame

Step 22: Cool for about 10 minutes and pour into clean sterilised glass bottles

Step 23: When the jam has reached a thick sauce consistency, add lemon juice

Step 24: Mix well, turn off flame

Step 25: Cool for about 10 mins and pour into clean sterilised glass bottles

Step 26: Once it cools completely, close the lid and refrigerate/store in a cool dry place

Step 27: Use when required for bread, buns, chapathi etc

Step 28: Serve Tomato Jam during breakfast on toast and along with a cup of Masala Chai