Recipes - Tomato Ginger Jam
- Sylvia D’Souza
2 kgs. Fresh red tomatoes
1 ½ cups sugar
1 ½ cups lemon juice, fresh
1/3 cup garlic, fresh thinly chopped
1/3 cup ginger fresh, minced
½ tsp. salt
Peel, seed and dice tomatoes into small pieces. Place in non-stick or stainless steel pan. (Aluminium pans will react with the acidity in this dish)
Bring to a boil, then reduce heat to medium low heat. Add sugar and stir till all sugar is dissolved, add the salt, ginger and garlic to it, and mix well. When the mixture starts thickening add the lemon juice. This needs to be cooked for about 1 ½ hours on low fire.
Stir occasionally at first, then more frequently towards the end to prevent scorching on bottom of pan. When jam is thick and shiny, and volume is about 4 cups, it is done. Let it cool in a shallow pan. Keep refrigerated. Bring it to room temperature, or warm slightly to serve.
Tips: To peel tomatoes make a few slits on the surface and put them in hot water for 1-2 minutes. Remove from water and it will be easy to peel the skin.
This jam is great with roast meats, grilled fish or with our Indian ‘pappadam’.
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