You know those random weird cravings you get sometimes? I had that a couple of days ago. For tomato jam. Not any ordinary tomato jam but my dad’s special stash that he used to make on very rare weekends. The last time he made it was a year before he passed and that batch is, well, long gone. This time, I decided to make some but I had a little problem: I did not know the recipe. I called my mother and she gave me a vague and very easy recipe. Though I was skeptical (sorry, Amma. Less sass from now, I promise), I decided to try it out. What could really go wrong with boiling tomatoes and sugar, really?
Nothing. So after an hour of letting it boil and splatter in a pan under a lid, I let it cool and gingerly scooped it with a spoon to taste. If it had been an Indian movie, nostalgic background music would have played. I would have had a montage of childhood scenes rolling on the screen. Instead, I let out a deep sigh and went back to the pan for more. Appa’s spirit was probably smiling down on me 🙂
Here is the short recipe
Ten Roma tomatoes chopped
Two cups sugar
Two Tbsp lime juice
Saute the tomatoes until they start getting mushy. Stir in the sugar and lime juice. When the sugar dissolves, turn the heat to medium-low. Stir regularly as the mixture cooks and comes together into a jam-like consistency. As it thickens, the jam will splatter so closing the pan with a lid is the key, unless you want scotch marks all over your arms and a stick cook top.
*I used the tomatoes and two Tbsp of tomato paste for color.
*This makes a semi-solid jam.
*If you like it to be smooth, give the tomatoes a whirl in the blender before you transfer them to a pan.
This recipe can also be used for canning. The lime acts as a preservative.
This is nothing but a basic, unadulterated, tomato jam. It doesn’t have an underlay of other flavors or the kind of depth you expect exotic recipes to have. I can eat a whole jar in a week and come back for more. But I wont… I shall resist.