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Fill a large pot with water and bring to a boil.
Wash the tomatoes and cut a cross on the bottom with a sharp knife. Remove the cores by cutting them out with a sharp knife.
Fill a large bowl with water and ice cubes. Place the tomatoes in the boiling water and after about 20 seconds, transfer them to the iced water.
This way, you can skin the tomatoes quickly and easily. You can now easily remove the skin with a small knife.
Roughly chop the skinned tomatoes and place them, along with 200 ml of water, the juice of half a lemon, and 300 grams of jam sugar, in a large pan.
Let this simmer on a low heat for around 45 minutes. You will notice that the jam sugar makes the jam syrupy. Stir regularly, and make sure the tomatoes are completely cooked through.
You can use a stick blender to make the tomato jam smooth, but you can leave it chunky, if you prefer.
How can I use tomato jam?
You can use tomato jam in both savoury and sweet dishes. Why not try of tomato jam on a sandwich, or cracker, with cheese. Or, stir it through yoghurt, pour it over pancakes, use it as a dip for raw vegetables, use it as a replacement for ketchup and much more.
Which tomatoes can I use to make tomato jam?
You can basically use any tomatoes you want. They don’t have to be red, vine tomatoes, you can use yellow tomatoes or other varieties. Try to use sweet, juicy tomatoes which are full of flavour,
Do I have to skin the tomatoes to make tomato jam?
It is not necessary to skin the tomatoes first, I prefer not to have small skins in my jam so that’s why I do it.