Tomato jam recipe

Ingredients

To temper

Method

1. Finely chop tomatoes. Chop chilli too in circles. In a non stick pan, heat oil and temper with mustard and urad dal. Add green chillies and give it a fry. Add the chopped tomatoes and salt.
   Alternate method : For eliminating the skin, boil enough water in a large pot and add the tomatoes (whole) to it. Wait for 20 – 30 sec, take it out and peel the skin off. Crush the tomatoes or you can even chop it.



2. Let it ooze out water and add sugar.



3. Mix well. Cook in high flame until water evaporates.



4. Once thick, put in medium flame and continue stirring until the mixture turns glossy without any water. It will turn deep red in colour.

Notes

• My chopped tomatoes measured 2 & 1/2 cups. You can use this as guidance.
• Salt should be added to balance the spice, sour and sweetness in this jam.
• Adjust green chilli according to the tanginess of the tomatoes and the spice level of the chilli.
• Use clean spoons and no moisture should be exposed to the jam for longer shelf life. But in fridge it will keep good upto 2 weeks.
• Since we chop finely, the skin must not trouble, but if in case, you are skeptical, you can use the alternate method.