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Preparation
12 hours
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Processing
23 hours
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Difficulty
Medium
Ingredients for Tomato Jam For 4 servings
Tomatoes 2 kg Sugar 300 gr Salt 2 tablespoons Lime 1 tablespoon Lemon juice 1 tablespoon
How to choose fresh and delicious tomatoes
- You should choose ripe tomatoes that are bright red, evenly colored, not scratched, and firm to the touch.
- They should have a mild aroma, and when you gently pull the stem, it should not come off.
- Avoid choosing tomatoes that are too large, without stems, and feel light and soft when picked up.
- To make the best tomato jam, choose ripe red tomatoes, but not overripe, as they will become mushy when cooked.
How to Make Tomato Jam
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Prepare the tomatoes
Take a large basin, pour water to about 1/2 basin, add 2 tablespoons of salt and stir well. Soak the tomatoes for 30 minutes.
Then take the tomatoes out, wash them thoroughly, drain, and cut the tomatoes lengthwise into 4 or 5 wedges but do not cut all the way through. Remove all the seeds from the tomatoes thoroughly.
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Soak the tomatoes in lime water
Dissolve 1 tablespoon of lime in a basin, stir well. Wait about 5 minutes for the lime to settle, then pour off the top water, discarding the sediment.
Pour water into another basin and add the tomatoes, soaking them for 6 – 8 hours or preferably overnight.
Take them out and wash thoroughly several times with water, then drain.
Tip: Soaking in lime water will help the tomatoes not to break when cooking.
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Marinating tomatoes
Marinate tomatoes with 300g of sugar for 3 hours, until the sugar melts and absorbs into the tomatoes. After 3 hours, before cooking, add 1 tablespoon of lemon juice, and mix well.
Tip:- You can adjust the amount of sugar according to your family’s taste.
- You can toss the sugar and tomatoes to coat the tomatoes evenly before waiting for the sugar to absorb.
- Adding lemon juice will make the jam shinier and more visually appealing.
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Cooking the jam
Place a pan on the stove, add the marinated tomatoes, turn on high heat, and boil for 10 minutes.
Next, lower the heat and cook on low while using a chopsticks to stir continuously for about 1 hour until the sugar thickens and clings to the jam.
Then pour the tomato jam onto a tray or plate, and let it dry for 2 days before it is ready to eat.
Tip:- You can check if the sugar has thickened by using chopsticks to pull the syrup; if it can form a thread, it’s ready.
- Make sure to dry the tomato jam thoroughly in the sun, so that when stored, it does not release water.
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Final Product
The tomato jam has a fragrant aroma of tomatoes, is very sweet, and has a beautiful red color, making it a very attractive snack for the whole family to enjoy.
Note when choosing tomatoes for making jam
- To make the dish more visually appealing and delicious, choose ripe red tomatoes that are not bruised.
- Additionally, make sure to select tomatoes that are not overripe, as this can cause the jam to become bruised during cooking and affect the flavor.
How to store tomato jam
- After drying, you can eat it immediately or store the jam in a container or divide the jam into small packages and wrap them like candy for later use.
- When storing, you can place it in the refrigerator and keep it for 1 – 2 months without spoiling the dish.
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Hope this article has helped you grasp the recipe for making tomato jam that is delicious and appealing. It’s quite simple, isn’t it? TasteVN wishes you success in your endeavor.
*Source of reference for the recipe and images shared from Facebook: Nguyễn Thanh Trúc.
