So why have I made Tomato Jam? Well, tomatoes are really inexpensive and abundant in the local fresh markets right now; I love Tomato Jam (I love all jams) and I make my version with date jaggery along with sugar which makes it a wee bit more special. I also add a bit of heat to the Jam in the form of Paprika which adds a bit of oomph to it as well.
So here’s my recipe for really special Tomato Jam:
Fresh Red Plump Tomatoes – 1/2 Kilo Roughly Chopped
Sugar – 5 Tablespoons
Jaggery – 1/2 Cup
Paprika – 2 Pinches
Water – 1 Cup
Natural Food Color Red – 2 Drops
Let’s get Cooking:
In a saucepan add the water and bring it to a rolling boil. Add the Sugar and Jaggery. If you feel that the quantities I have mentioned will make the Jam too sweet for your liking then feel free to adjust the sugar and jaggery quantities as per your preference.
Once the Sugar and Jaggery melt in the boiling water, add the Chopped Tomatoes. Stir and cover. Reduce heat to medium-high. Stir every ten minutes and mash tomato bits under the back of your spoon.
When half cooked, remove half the quantity of tomatoes from the saucepan and cool them down. The other half can remain in the saucepan and continue simmering.
Once the half which has been removed from the saucepan has cooled, blitz in a blender till smooth. Add this back to the saucepan and stir well. Add Red Food Color and Paprika now and stir really well.
This is a very important step which will make your Tomato Jam have a smooth Jam like consistency and you will still have tomato pulp in it which adds great texture to your jam.
Allow the Jam to simmer until a thick consistency is reached. You should reach this consistency half an hour from the time of starting to make this jam. Remove from heat and allow to cool.
Your Tomato Jam is done! Enjoy with Parathas or Chapatis or Bread! You’ll notice now that the Jaggery adds so much richness to the tomato Jam which is just not possible with Sugar.