Ingredients for Fresh Tomato Jam
- Roma Tomatoes
- Red Chili Pepper Flakes
- Onion
- Lemons
- 1 cup granulated sugar
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How to Make Fresh Tomato Jam
- To peel tomatoes easily, blanch them: add ripe tomatoes to a pot of boiling water for 1 minute. Immediately transfer to an ice bath (bowl of ice water). Once cool enough to handle, gently remove the skins.
- Quarter the 2 pounds of peeled tomatoes.
- In a medium saucepan, combine the quartered tomatoes, 1 cup sugar, 1/2 cup apple cider vinegar, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh jalapeno (remove seeds for less heat), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the mixture to a gentle simmer over medium-low heat. Stir frequently, ensuring the bottom doesn't burn. Continue to simmer, uncovered, until the jam has thickened considerably and most of the liquid has reduced (approximately 60-70 minutes). The consistency should be similar to a traditional jam.
- For immediate use, let the jam cool completely before storing it in an airtight container in the refrigerator. For canning, follow safe canning procedures. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims clean, apply lids and rings, and process according to your chosen canning method.
- Enjoy your homemade Fresh Tomato Jam on everything from grilled sandwiches to charcuterie boards!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1831g
Fat
0g
Carbs
156g
