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    Tomato JamTomato Jam

    Yield: 1 small jar


    • 1.5 lb tomato
    • 5 oz sugar
    • 2 tablespoons fresh lemon juice

    Cooking Directions

    1. Pealing tomato : Boil water in a medium sauce pan. Prepare a large bowl of ice water. With a sharp knife, cut an X on bottom of tomato.

    2. Put two - three tomatoes in the boiling water for 10 to 15 seconds. Boiling more than 15 seconds make tomato mushy. Fish tomato out of boiling water with a slotted spoon and put them in the iced water. As soon as it cooled down, immediately take out and start pealing from where you cut an X.

    3. Remove the stem and cut tomato into half. Then dice into small pieces.

    4. Make jam : In a small sauce pan, cook tomato over medium-low heat until almost all the juice are evaporated. Make sure to stir occasionally and clean the side as you cook them.

    5. Add sugar and lemon juice and cook for another 10 minutes until it's thick.

    6. Put jam in the sterilized jar. Keep it in the refrigerator.

      * This is a very small portion and it meant to eat jam as soon as possible. It will keep for a few weeks.

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