Tomato Jam

tomato jam in jars with pineapple and tomato in background.

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5 from 1 vote

An easy 4-ingredient Tomato Jam Recipe to help extend tomato season!

Prep Time15

Cook Time50

Total Time1 5

Course: Condiment

Cuisine: Australian

Servings: servings

Calories: 91kcal

Author: Libby Hakim

Equipment

heavy based saucepan

Ingredients

1 kg tomatoes
½ pineapple
3 cups sugar
½ teaspoon tartaric acid (or 1 tablespoon lemon juice)

Instructions

Place tomatoes in a large bowl and pour boiling water over the tomatoes until they are covered. Leave for 5 minutes and then drain off the liquid and wait until they are cool enough to touch. Peel tomatoes.
Chop off skin of pineapple and remove core.
Cut tomatoes and pineapple into small cubes (about 12/-1 cm by ½ - 1 cm)
Place in a saucepan with 1 cup of the sugar.
Place rest of sugar in a baking dish, place in oven and turn heat to 160 degrees celsius (fan-forced) or equivalent.
Gently heat the pineapple, tomato and sugar mixture until the sugar dissolves.
Turn up heat to medium/high and boil for 20 minutes.
Add heated sugar from oven to the mixture and stir in quickly to dissolve.
Continue to boil steadily on medium heat, stirring regularly, for 30 minutes.
A couple of minutes before taking the jam off the stove, add the tartaric acid and stir to combine.
Pour into sterilised jars and seal immediately.

Notes

Peeling tomato skins

Tomato skins should split after being scalded and you should be able to easily peel them off with your hands. If they’re not split, apply a little pressure or cut the skin a little with a sharp knife and then the skin should peel off easily. If using cherry tomatoes, they should just pop out of their skin by applying a little pressure at the base of the tomato.

How to avoid burning your jam

Make sure you stir regularly throughout the process and almost continually towards the end of the cooking time.

Adjust temperature so jam is boiling steadily rather than rapidly.

Nutrition

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