5.0 from 3 votes
Tomato Jam
An easy 4-ingredient Tomato Jam Recipe to help extend tomato season!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 30 servings
Calories: 91 kcal
Course:
Condiments
Cuisine:
Australian
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.
Cup of Yum
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.
- 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.
- 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 Information
Calories
91kcal
(5%)
Carbohydrates
23g
(8%)
Protein
0.4g
(1%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.03g
Monounsaturated Fat
0.01g
Sodium
2mg
(0%)
Potassium
96mg
(3%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
286IU
(6%)
Vitamin C
12mg
(13%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 30servings
Amount Per Serving
Calories 91
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 0.4g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 12mg | 13% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.