MOTHER'S TOMATO JAM.

Hi All,

Yummy , traditional tomato jam. In my childhood days my mum use to make this jam during every tomato season. Now due to diabetic health issues she stopped making such jams.

After long time I thought of making this tomato jam and recollected the procedure.

Even in first trail it came out super perfect and remained me of my childhood days.

 Here below the recipe ,

Cooking Time : 1 Hour.

Servings : appx 250 gms.

INGREDIENTS :

Tomato – 20 nos (medium sized).

Sugar – 2/3 cup.

Ghee – 5 tblsp.

METHOD :

1. Slit tomato skin at top , this helps to peel the skin easily.
   
2. Boil water in wide vessel and add the tomatoes , close and boil for 5 mins .
   
3. Switch off the flame and let it cool down.
4. When cooled , peel the skin and grind to coarse puree without water.
5. Heat 1 tblsp ghee in pan and add puree and heat in low flame.
6. When the puree reduces to half and starts thickening add sugar.
7. Close the pan with lid and boil . For every 5 mins add 1 tblsp ghee.
8. Boil for 30 mins or more till the jam thickens and ghee leaves sides of pan.
9. When you take a spoon of jam in spoon , it should fall thick and non sticky.
10. Remove from flame and let it cool down completely .
11. Store in dry, airtight container . If refrigerated the Jam stays fresh even for more than a month.
12. If unrefrigerated pls use it within 15-20 days.
    
    
    Notes :
    1) I used country tomatoes, you can use apple tomatoes or 50:50 ratio of both too.
    2) Grinding little coarse tastes awesome with little chunks of tomatoes.
    
    Happy cooking!!