Simple Tomato Jam Recipe idea. When your garden gives you excess tomatoes, make jam or jelly with ginger and lemon juice and store to use.
Simple Tomato Jam Recipe
Make this delicious and popular simple tomato jam recipe idea. Create it from cherry or other tomatoes you have growing in your garden. Sometimes there is excess and then you can jam or make sauces and other things with the tomatoes. No Bake stove top recipe with ginger and lemon juice and sugar. Just boil on the stove top in a pot and leave until thickened. Bottle and store for later usage. Used to fillings on sandwiches or toast, added in cookies or spread on scones and cakes and tarts.
Does tomato jam go bad?
An unopened jar of tomato jam can be stored on a cool shelf in the pantry for up to twelve months. Opened for use it is advised to keep in the fridge until all used up.
Why does jam need lemon?
Adding lemon or lime is important as an acidic ingredient as it make a more well balanced jam. When you added sugar is took out the acidic and adding lemon returns it to the jam. Pectin needs acid to activate and firm up the jam.
Should you stir jam while it’s boiling?
It is recommended NOT to stir tomato jam once it boils. As it will cool it down and this will make the jam take longer to thicken. Boiling it quickly also will keep the color and thicken quickly.
Ingredients
- cherry tomatoes
- ginger
- lemon juice
- sugar
For the full recipe and the instructions see the recipe attached.
tomatoes
sugar
ginger
lemon juice
How To
Clean the tomatoes and take off the stems. Crush some ginger and squeeze the lemons for juice.
Measure the sugar and all the ingredients to start boiling the tomato jam.
Firstly blend the tomato with the skin on into very smooth juice. Place the tomato and the sugar measured into the pot on the stove top. Bring to boil, adding the ginger and the lemon juice. DO NOT STIR.
Stirring now and again to make sure the sugar melts in with the blended tomato juice. But once it boils do not stir and leave to cook until the liquid thickens and is able to gel quickly when checked on a cool plate.
Clean and sterilize your glass jars. Once the jam is ready and cooled slightly add it to the containers. Seal the lids and leave stored for use. The open jars should be stored in a fridge while in use.
Sometimes your vegetable garden will produce so many tomato plants. Take advantage of the ripe tomatoes and make this easy and delicious jam or jelly with them. Use on toast or with any other sandwich or even apply to salty cracks or scones. Delicious and enjoyed by many family members.
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PrintSimple Tomato Jam Recipe
Simple Tomato Jam Recipe idea. When your garden gives you excess tomatoes, make jam or jelly with ginger and lemon juice and store to use.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 12 1x
- Category: jam, jelly, condiments
- Method: Stove top No Bake
Ingredients
- 1 kilogram (2 lbs.)of tomatoes (cherry or other)
- 750 grams (3 3/4 cups)of white or brown sugar
- 1/2 teaspoon of ginger
- 1 Tablespoon of lemon juice.
Instructions
- Obtain the tomato and ginger, wash and clean the tomatoes.
- With a blender blend the whole cherry tomatoes with skin on until fine. (with this way you will not need to peel the tomatoes)
- Crush the ginger finely, or use some ginger liquid. Juice the lemon for some juice to be added to the liquid.
- With a pot on the stove top add the blended tomatoes, sugar and the half teaspoon of crushed ginger (or liquid) and 1 Tablespoon of lemon juice. Stir only to mix the sugar.
- Bring all these ingredients to the boil and do not stir the mixture again as it will cool down the jam liquid and it will take longer to set.
- Leave to boil until the jam has got thicker and gels quickly. Test on a cool plate to see if it sets quickly, then it is ready.
- Sterilize the glass bottles for you to add the cooler jam into. Seal and store on shelf for use.
- The opened tomato jam should be placed in the fridge until finished.
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