How To Make Tomato Jam In Tamil?

Boil the cherry tomatoes for 7 minutes. Crush them and strain to remove all the skin. Add sugar, basil, and chili pepper and cook until it boils. Let cook for 20 more minutes until thick. Test the sauce by placing a spoonful on a cold plate.

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Similarly,How long does tomato jam last in the fridge?

Save the heirlooms for tomato toast. Tomato jam is a fridge jam, meaning it must be stored in the refrigerator after cooling; it will last about two weeks in there. You’ll need two (eight-ounce) jars for storage (or gifting!).

Subsequently, question is,What’s the best way to eat savory jam?

Preserve a bit of your tomato garden for the winter with this fancier take on basic ketchup. Spread this sweet-and-spicy jam over cream cheese for the ultimate party dip. This chutney-like spread tastes amazing with cheese and crackers as well as on top of turkey burgers. You’ll want to eat this savory jam straight out of the jar with a spoon.

Subsequently, one may also ask,What’s the best way to make tomato jam?

Place the tomatoes, sugar, vinegar, ginger, salt, cumin, paprika, and red pepper flakes in a 3- to 4-quart Dutch oven. Bring to a boil over medium-high heat, stirring occasionally with a rubber spatula or wooden spoon. Simmer the jam until thickened, about 2 hours.

What to do with 3 pounds of tomatoes?

Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat.

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