Tomato jam is a sweet and slightly tangy preserve made by cooking tomatoes with sugar and lemon. Although it may seem unusual, this jam is a classic in many cuisines, especially in the Mediterranean and Anglo-Saxon traditions, where it is served as an accompaniment to cheeses, meats, and toast. Its balanced flavor, between sweet and sour, makes it a versatile condiment that enhances savory dishes.
This recipe is ideal for those looking for an original alternative to traditional fruit jams. It is perfect for taking advantage of an abundant tomato harvest or for surprising guests with a gourmet touch. Moreover, being homemade, you can control the amount of sugar and achieve the texture you prefer.
There are variations that add spices like ginger, cinnamon, or chili for a spicy kick. It can be used as a base for sauces, spread on cheese sandwiches, or accompany red meats or poultry. Its versatility makes it a pantry essential.
Prep
15 min
Cook
1 min
Servings
2
We scaled the tomatoes, peeled them and removed the seeds, or in my case, as many seeds as possible. Then we count it in pieces and put it in a pan with the sugar and the lemon over medium - low heat.
Let the mixture simmer until it reduces to the desired consistency and our jam will be ready.
