Patri, author of Sabores&Momentos, brings us a very homemade recipe to enjoy at breakfasts, snacks and summer dinners. Making tomato jam couldn't be easier, and it's delicious to start the day with a big smile!
How wonderful, we're already finding the treasured early-season tomatoes, those tasty garden tomatoes that even in our small urban gardens thrive wonderfully! This year I have 14 tomato plants producing in my garden and I've already started harvesting the first organic gems with incredible flavor!! I encourage you to save seeds from the tomatoes you like best this year and set up your seedbeds next spring so you'll have them next summer, thriving on your terraces, balconies or gardens!
So, if summer gives you tomatoes, besides gazpachos and salmorejos... Go for homemade jam! It's extremely simple to make, it's surprising it's not commonly found jarred on the shelves of our usual supermarkets… That's why I encourage you to prepare it at home for your pantry. Store it in these Luigi Bormioli jars and besides being exquisite they look beautiful when presented on the table.
This jam is one of the quintessential summer classics when our garden tomatoes are at their best in texture and flavor. It's delicious and paired with slices of toasted bread and goat cheese it's an incredible bite that everyone at home loves. Don't miss trying it!
I love to make my jams in my Le Creuset casserole, because they distribute heat very well and allow the jam to reach a wonderful texture in less time than with regular pots.
Regarding the sugar amounts, I'm not one to add much, especially in tomato jam, since we want the sugar to reduce the acidity and add a touch of sweetness, but not make it cloying.
Come on, let's get to it!
Luigi Bormioli airtight glass jars.
Ingredients (for 2-3 jars)
- 1 Kg of ripe tomatoes (you can combine different varieties)
- 500gr of brown sugar
- Juice of ½ lemon
Preparation
- First wash the tomatoes well and make a cut in the shape of a cross on the surface to blanch them in boiling water for a couple of minutes, this way we can peel them more easily. To make the cut, the Opinel serrated knife can be very helpful, since without pressing the tomato you'll cut the skin thinly in a single pass.
- You will have to decide whether to remove the seeds or not. Personally I don't mind them; once the jam is cooked they are completely imperceptible.
- Once blanched, cut the tomatoes into quarters and put them in a pot or casserole, add the sugar and the juice of half a lemon.
- Bring to high heat and as soon as it starts to boil, lower the heat to medium and leave it about 40-45 minutes while stirring, or until you see it slightly thicken.
- The temperature the mixture reaches is high, so you will still see the texture a bit liquid from the effect of the sugar and the tomato juices, but it thickens as it cools, so don't worry. To check if you have reached the proper cooking point, put a spoonful of tomato jam on a cold plate; if it holds without spreading, it will be ready.
- At this point the tomato will already be very broken down, but if you want a smoother texture without lumps, simply pass it through the food mill or chinois strainer and you'll get a smoother mixture.
- Next, jar it in our airtight jars, or if you prefer you can also pack in jars suitable for vacuum sealing so you can keep them in your pantry.
Le Creuset Evolution round cocotte, Bérard wooden board and Luigi Bormioli airtight glass jars.
Tips
- Make this jam in a heavy-bottomed pot to ensure the heat distributes evenly.
- Choose tomatoes at their optimal ripeness.
- You can use common white sugar, but I prefer brown sugar for jams; it adds color and is also healthier!
- If you're interested in learning more, and not just about jams but about all kinds of preserves, I recommend the book Conservas Naturales, by Mariano Bueno. It's very informative!
Making jam in a bread maker
- You can also prepare the jam in the Moulinex bread maker. If you do it this way, blanch the tomatoes in a pot as indicated in step 1 and after peeling them put them in the bread maker along with the sugar and lemon juice. Select the program "15 - Jams" and you'll see that in a little less than an hour you'll have it ready, and the paddles will have stirred it for you!
Comments
Monica said:
Gratis por tan practicas y ricas recetas de mermelada , solo quisiera hacer de guayaba puedo aplicar l misma receta de la de tomate?,
Aprovechando tu gentil apoyo me puedes orientar cómo hacer mantenimiento a mi olla a presión marca WMF Perfect Plus, lo compre hace unos años en España, la traje a Perú no se donde hacer mantenimiento 🙏, millón de gracias
Maria said:
Soy especialista en esta mermelada, la aprendi de mi madre,,,,la hago muchas veces y se la regalo a mis amigas, que les encanta para acompañar el queso.
Lola said:
La mermelada de tomate yo la hago exactamente igual pero, le añado un palo de canela que le da un sabor excepcional.Tal y como la hacia mi madre.Riquissimaaa
Lola said:
La mermelada de tomate yo la hago exactamente igual pero, le añado un palo de canela que le da un sabor excepcional.Tal y como la hacia mi madre.Riquissimaaa
Meecedes Saúco said:
Holaaaa!!! Ante todo, GRACIAS!!!, las sigo fielmemte, gracias por compartir y enseñarnos.
Me encanta la mermelada de tomate así q quiero hacer esta receta. Tengo dos consultas. Cuando dices ponel los tomates escaldados en la olla quiere decir ya pelados? Y cómo se pelan, eso lo hacía mi MADRE, y desgraciadamemte su enfermedad no la deja comunicarse. Graciaas guapísimas!!!
Isabel said:
Una receta excelente. La probaré rápidamente. Gracias