Fancy a jam that tastes savory and spicy?
Then all you need are tomatoes, a few chili peppers and preserving sugar.
Do you love fresh jam?
Then spoil your guests with a new variant beyond the sweet varieties - and simply make a delicious tomato jam yourself. Practical: thanks to its fruity note, tomato jam tastes particularly good as a spread, and refined with a few chili peppers it is also perfect as a dip to grill.
Of course, you can also give away tomato jam in a jar.
If it is not consumed immediately, you should store the jars tightly closed in a cool place.
The jam will keep for about two weeks.
Easy tomato jam recipe
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You can also make tomato jam yourself.
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© Westend61/Imago
For four to five jars of the savory jam you will need:
600 grams of tomatoes
3 small chili peppers
250 g preserving sugar
sterile mason jars
peel tomatoes
First comes the peeling.
It is best to score the tomato skins in a cross shape on the underside and place them in boiling water for a maximum of 30 seconds.
The shells burst open from the heat.
Immediately afterwards, place the tomatoes in cool water so that they retain their rich red color and the skins can be easily removed.
Gently peel off the tomato skin with a paring knife, done.
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Cook tomato jam
You can now cut the peeled tomatoes into small cubes and finely chop the chili pepper.
Then puree with a hand blender or in a blender to a fine pulp and boil the tomato mass together with the preserving sugar.
If you want to be on the safe side, you can still do the gelling test by putting a tablespoon of the brew on a small plate from the freezer.
Let it cool down and check if it's firm enough.
If not, let the mixture simmer for a few more minutes and then repeat the gelling test.
After that, you can pour the finished tomato jam into the prepared jars and tightly close the lids.
List of rubrics: © Westend61/Imago