Tomato Jam
a simple tomato jam recipe that is going to be your new favorite condiment
Servings: 4
Ingredients
- 320 g sungold tomatoes or any other tomatoes you like
- 80 g granulated sugar (25% of the weight of your tomatoes)
- pinch salt
- splash water
Instructions
- Combine your tomatoes and sugar in a saucepan with a splash of water. Bring everything to a boil, then let it simmer, stirring occasionally, for about 20 minutes.
- You'll know the jam is thickened when the bubbles start to slow, and the texture of the jam is super shiny. If you use a wider pan, you'll notice that you can drag your spoon through the jam and see the bottom of the pan for a brief moment.
- If you're still unsure, you can take a small plate, drizzle a little of the jam on it (be careful, it is very hot), let it cool for a moment, and then check the consistency. It should be thick and jelly-like. If it's still totally runny, cook it a little longer.
- Add a pinch of salt right at then end and stir to combine. Let the jam cool and then transfer to a jar or another air tight storage container. Then use however you like!
Notes
This recipe can, and should, be adjusted depending on the initial weight of your tomatoes. And yes, you do need to weigh this out. You want the sugar to be 25% of the weight of your tomatoes. You could go as much as 50%, but I found that 25-30% is a good sweet/savory spot.