Sweet and sour tomato jam with basil

Have you ever tried the tomato jelly? In reality, although it may not seem like it, the tomato actually belongs to the family of fruits, not vegetables, as is often mistakenly believed. So a tomato jam is still a fruit jam. It is very simple to prepare and combines wonderfully with cheese boards or skewers with meat such as pork tenderloin toast, for example.

You can also prepare several jars with those tomatoes that are already overripe or take advantage of offers that they sometimes have in greengrocers where they sell you a kilo of tomatoes at very low prices because they are already too ripe. If you do this you can pack them "vacuum" with the bain-marie technique. I leave you here an article that we wrote in case it helps you: how to make your own preserves.

Sweet and sour tomato jam

Print recipe

Save recipe

Close

Please login to bookmark

Please login

No account yet? Sign up

A tomato jam is a different jam, with a bittersweet touch, ideal to accompany cheese boards or meat skewers.

• Irene Arcas

• Recipe type: jams
• Calories: 200
• Rations: 4-6

• Cooking time: 20M
• Total time: 20M

Ingredients

• 500 g of very ripe red tomatoes without skin, cut into quarters
• 100 g of sugar
• 50 g apple cider vinegar
• a pinch of salt
• a pinch of pepper
• a tight cup of basil leaves
• 2 gelatin sheets

Preparation

1. We put the tomato, sugar, vinegar, salt and pepper in the glass. We program 20 minutes, 100º, speed 1.

2. When there are 5 minutes left, soak the gelatin sheets in cold water.

3. When the time is up, add the gelatin leaves and the basil and crush 10 seconds, speed 7.

4. We put the content in glass jars that close hermetically. We can follow these indications for vacuum packaging.

Notes

To peel the tomatoes we can make a cross with a knife at the base and blanch it by putting them in boiling water for 1 minute. We remove them and you will see how easy it is to remove the skin.

Source - Cookidoo