Sweet & Savory Daejeo Tomato Jam
Sweet & Savory Daejeo Tomato Jam
Daejeo Tomato Jam!
I made jam from overripe Daejeo tomatoes that I had bought in bulk. It’s great because the unique salty and sour taste of Daejeo tomatoes allows for reduced sugar content without needing extra lemon juice.
Ingredients- 1 to 1.2kg ripe red Daejeo tomatoes
- 500 to 600ml sugar (about 2 to 2.5 cups)
- Lemon juice to taste (store-bought)
Cooking Instructions
Step 1
First, prepare the ripe red Daejeo tomatoes. Wash them thoroughly, pat them dry, and then blend them finely until smooth. For a cleaner jam, strain the blended tomatoes through a fine-mesh sieve to remove seeds and skins. (Note: Since the seeds and skins are edible and nutritious, you can also choose to skip straining and use the pulp as is, if you prefer a bit of texture.)
Step 2
Pour the strained Daejeo tomato puree into a pot. Bring it to a rolling boil over high heat and cook for 10 minutes, stirring continuously to prevent sticking. This step helps to reduce the water content and slightly thicken the mixture.
Step 3
After boiling for 10 minutes, carefully add the sugar to the pot. It’s best to add the sugar in two stages. Start with about half of the sugar and stir well until dissolved. Taste the mixture and adjust the sweetness according to your preference. (Tip: The amount of sugar needed may vary depending on the natural sweetness and saltiness of your Daejeo tomatoes, so tasting is crucial.)
Step 4
As the jam continues to cook with the sugar, you’ll notice its consistency changing. Observe the sides of the pot where the jam is bubbling. Continue to simmer until the volume has reduced by about half of the initial tomato puree. If the jam starts to stick, reduce the heat to medium-low and stir more frequently.
Step 5
The jam is ready when it reaches a thick, spreadable consistency, similar to that of a thick soup. When you lift a spoonful, it should slowly drip off and hold its shape briefly. If you prefer a thicker jam, you can continue to simmer it for a little longer. Remember that the jam will thicken further as it cools. You can also add a splash of lemon juice at this stage for extra tanginess, if desired.
Step 6
Once the Daejeo tomato jam has finished cooking, allow it to cool completely. Transfer the cooled jam into sterilized glass jars and seal them tightly. Store the jam in the refrigerator for later use. Properly sterilizing the jars is essential for longer shelf life.
Step 7
This sweet and tangy Daejeo tomato jam is incredibly versatile! It’s delicious spread generously on a slice of toast on busy mornings for a satisfying breakfast. It makes a nutritious snack for kids when served on crackers with a bit of cheese. It’s also perfect for creating delightful picnic sandwiches by pairing it with eggs and other fillings. Enjoy your homemade jam with various recipes!
