I recommend you prepare it in summer which is when the tomatoes are in season and are tastier, although you can make it when you need it and it will always be vibrant. With or without nuggets, with or without lumps. Follow our recipe step by step and leave it to your liking.
If you like it a lot, you can prepare it once a year and keep it sterilizing the boats or freeze it, although in the fridge it lasts for weeks and I would even say months.
How to make tomato jam?
You will need:
- 1 kg of ripe tomatoes.
- White sugar. The amount is half the weight of tomatoes when we have them already peeled and without seeds.
- The juice of 1/2 lemon (around 40-50 ml).
- Put a pot with plenty of water and high heat to boil.
- Wash the tomatoes with cold water. Cut the base in the shape of a cross and when the water in the pot is boiling throw them inside.
- Wait for it to boil again and then lower the heat a little so that it continues bubbling but not excessively and scald them just 3-4 minutes.
After that time, take out the tomatoes and wait for them to cool so you can peel them. You will see that it is done very quickly.
Peeling the tomatoes after scalding them is very easy. You will see the skin comes out alone.
Wash the pot thoroughly because in that same one you can prepare the jam.
Peel the tomatoes and, if you prefer, remove the seeds. I like to take them off, but I recognize that it is a task that requires patience and time. To do this, I remove the seeds together with the jelly that surrounds them.
Chop the tomatoes. Ideally, the jam is lumpy although if you prefer you can also crush them to be homogeneous in texture. You can chop them with a knife or with a chopper with which you can leave them in small pieces.
Weigh the tomato (although it may not seem a priori, you may have obtained around 500 gr of the first kilo), put it in the pot and add half of that weight in sugar. It also incorporates the juice of half a lemon and mixes it all a little.
Turn the heat to medium heat and when it boils lower it to make it soft and cook for about 40-45 minutes. The jam should let it still a little liquid because when it cools it thickens and if you cook it too much, it could be dry.
This time is used for this amount of jam since if you prepare more or less, you would have to cook it a different time, especially if we talk about huge quantities.
Before it cools, store it in glass containers. I recommend you carry out the process or store it in several small pots and freeze them. In the fridge, it lasts a long time, I could not say how much but several weeks for sure and even months.
Time: 1 hour
Serve and taste Tomato Jam
Keep the jam with the instructions given above. If you use it often, you can prepare once more and thus have for the whole year taking advantage of the summer that is when the tomatoes are in full season.
This jam for me differs from the rest since I rarely use it as a breakfast jam but I focus it on accompanying snacks.