From Head to Toma-toe: Tomato Jam

8 months ago

tomato jam

From spaghetti sauce to toppings of a variety of dishes, tomato has such versatility that leaves no doubts in our minds. Thankfully, we found another way to enjoy this sweet and succulent fruit. Now sliced and cooked, tomato also comes in a jam, a perfect candidate to be your next favorite spread.


Tomato Jam



2 kilos Medium to large ripe tomatoes, washed

1 Tbsp Salt

4 cups White sugar

3 Tbsps Pectin*

1 Tbsp Lemon juice


*Pectin is a gelling agent used in food, particularly jellies, jams, and candies. It can be bought at Sweet Craft in Mandaluyong.


  1. In a pot, put whole tomatoes and enough water to cover. Add 1 Tbsp salt and bring water to a boil. Keep on steady boil for about 3-5 minutes. Do not overcook tomatoes. Tomatoes should still hold their shape after boiling.
  2. Remove tomatoes from the water with a slotted spoon and place in a bowl with iced water. You will see the tomato skin split. Peel skins off. Slice tomatoes into quarters. Remove the seeds using your thumb or spoon, leaving only the pulp. Drain tomato pulp in strainer for about 30 minutes.
  3. In a dry stainless steel or enamel pot, mix sugar and pectin thoroughly. Add the drained tomato pulp and lemon juice. Cook over medium heat. Raise the temperature to high heat and let mixture boil briskly for about 3-5 minutes, stirring constantly. Let cool and pour in sterilized jars. Store in the refrigerator.


Recipe and photographed by Marie Villanueva Pascual


Now that you have a new spread, here are some bread to try with your tomato jam

Pain Perdu (Lost Bread)
Pullman (American Bread)

Garlic Bread

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