Ingredients
Main ingredient
Tomato 700g
Accessories
Lemon
1
Seasoning
Icing Sugar
100g
Homemade Tomato Jam
Method to make homemade tomato jam
Materials collection picture:
1. Prepare a pot of hot water (about 60 degrees can be, do not have to boil), the washed tomatoes into the pot, cover the lid, simmer for 2 minutes, after 2 minutes, visible tomatoes automatically peeled
2. Peeled tomatoes cut into a few large pieces, tomatoes, if there are unripe, green seeds, to be removed, so as not to affect the texture
3. Use a blender to break up the tomatoes, tomatoes are first cut into large pieces, and then broken up, is to Avoid losing too much juice in the process of cutting
4. Pour the broken tomato juice into a pot, add rock sugar, bring it to a boil and then turn down the heat to simmer. Cook until more viscous, you have to stir with a spatula from time to time, to avoid sticking to the pot
5. Simmer until viscous, showing the "sauce" look, squeeze in the right amount of lemon juice, continue to simmer for three or four minutes
Home made sauce full strategy:
On the issue of sugar:
1, sugar The amount of sugar. Generally, the amount of sugar is one-third of the net weight of the pulp, but you can also make appropriate adjustments according to your own taste - anyway, if you look carefully, you will find that I use a different proportion of sugar every time.
2. The role of sugar. Sugar is a very good preservative, the right amount of sugar, relatively speaking, the shelf life of the jam longer, too little sugar will shorten the shelf life - so you can according to their own tastes and needs, appropriate increase or decrease the amount of sugar. I recommend not making too much at once, so that you can change flavors often and still use less sugar if you don't need to keep it for a long time.
3, the type of sugar. Boiled jam, white sugar, icing sugar, maltose can be. Icing sugar makes the finished jam more shiny, maltose can increase the consistency. Personally, I like to mix icing sugar with white sugar and not use maltose, because I find that after the jam is boiled, it becomes much thicker after 1-2 days. Of course, if you're a perfectionist and are looking for the perfect consistency, a little maltose is good too.
4, the timing of the sugar and whether to add water, this is a specific problem to be treated specifically:
(1) If the juice is low fruit, such as apples, papaya, strawberries, etc., in the pulp after breaking, the first to add sugar, "resting 1 hour" or so, so that the pulp of the water and pectin as much as possible, "precipitation". "Analyze" out, and then start boiling. And like apples, the pulp texture is harder, you need to add the right amount of water to simmer together, to help soften the pulp and pectin precipitation.
(2) If it is a juicy fruit, such as tomatoes, kiwis, etc., you do not need to "rest" and add water, directly add sugar to simmer on the line.
(3) In addition, there are some people who shared that adding sugar in two parts, i.e. adding half when boiling and adding the other half when simmering to the juicing stage, will make the finished product more glossy and look more beautiful.
On the simmering sauce tools:
1, pot. You can use a stainless steel pot, rice cooker, casserole dish...as long as it's not an iron pot.
2, shovel. Preferably wooden, close to nature, I said casually.
On the preservation of jam:
1, add some lemon juice when you boil the jam. Lemon is a good antioxidant, can help extend the life of the jam, the key is pure natural haha.
2, container. The jars that hold the jam must be clean and dry, free of oil and water. Before using them, boil them in boiling water or steam them for a few minutes, then dry them for use. When taking jam, please also use a clean and waterless spoon.
3. Bottling. You don't have to wait until the jam has cooled completely to bottle it; it's ready to bottle when it's warm. If you really make too much at once, pour some more honey on the surface after bottling, then invert the bottles to form a better seal, and chill in the fridge after cooling.