It all started with a cherry tomato jam I tasted at work; it was bought at one of the most expensive stores – with a promise of WOW.
However, I was disappointed to find out that sugar had taken over and left no trace of tomato flavor.
So I went into my Kitchen Lab and gave up sugar as a preservative. Instead, I used pectin powder (which is found in fruits like apples) and is known to be the ultimate gel.
I chose cherry tomatoes of different colors and cooked each color separately. After cooking for less than 30 minutes, I got a red, orange, and yellow jam with a bold tomato flavor and mild sweetness.
I added agave syrup to each color until I got the desired degree of sweetness; It turned out that the sweetness depends on the color of the tomato; The reds, in particular, demanded more of the syrup. Finally, I put them in sterilized jars and placed them in the fridge.
The jam does not last as long as those industrial jams bombed with sugar. But hey, you can make a small amount – the preparation is easy and quick – and it will be gone in the blink of an eye.
Enjoy, and let me know how it turned out ❣️
- 500 gram cherry tomatoes, red, orange or yellow
- 1 Tablespoon pectin powder
- agave syrup or maple syrup
- Cut the tomatoes in half or quarters, put them in a pot and add the pectin powder.
- Cook over medium-high heat for several minutes; Lower to a medium and cook, occasionally stirring, for 20-30 minutes until the mixture is reduced and thickened. The jam is ready – when you pass a dry wooden spoon on the bottom of the pot, and the "path" created doesn't disappear immediately. * See noteRemove from the heat and allow to cool for a few minutes.
- Meanwhile, sterilize the jars: put the jars in a pot or bowl, fill with boiling water until covered, and leave for a few minutes.
- Taste and add agave or maple syrup by taste.
- Transfer to the sterilized jars and place in the refrigerator. The jam keeps for at least a week.
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