Homemade tomato jam
Bringing the ingredients together...
Tomato – ½ kg, fully ripe and firm
Sugar – 2 cupfuls or as desired
Lime juice – 3 teaspoons
Orange rind – a small piece, cut into tiny shreds (optional)
Method: Dip the tomatoes and orange rinds completely in boiling water and allow the water to cool enough to handle. Remove the tomatoes from water, peel off the skins, and mash it to a soft pulp along with orange rind. Mix well the lime juice, tomato pulp, and sugar in a flat-bottomed heavy vessel. Place the vessel over high heat and stir constantly making the sugar dissolve before allowing it to come to the boil. Boil rapidly further till it reaches the setting point and remove from the heat immediately. Leave aside for 5 minutes to settle. Stir it thoroughly once before putting into clean dry jars or bottles. We can store this jam in a cool, dark, dry, and airy part of our kitchen or cupboard; need not refrigerate. We use this jam to have with dosais, chappaties, idlees, and/or bread. Enjoy!