From Obrador Cutanda 's kitchen in Spain. 
Tomato Jam with Green Chili and Black Pepper
Jam season has started, and today it's time for tomato jam. I experimented by adding a special flavor, and I really liked it. We tasted it on toast with blue cheese, and that special touch was amazing. 🥰
Tomato Jam with Green Chili and Black Pepper
Jam season has started, and today it's time for tomato jam. I experimented by adding a special flavor, and I really liked it. We tasted it on toast with blue cheese, and that special touch was amazing. 🥰
Open in Cookpad AppSteps
- 1
Wash the tomatoes, remove the stems, and cut them into quarters.
- 2
Squeeze the lemons for juice and remove the seeds from the chilies.
- 3
In a food processor, blend the tomatoes and chilies. Transfer the mixture to a large pot.
- 4
Add the sugar, lemon juice, and black pepper to taste.
- 5
Cook over medium-low heat until the mixture reduces and reaches your desired jam consistency. For me, this took almost 4 hours.
- 6
Sterilize the jars by boiling them in water for 10 to 15 minutes.
- 7
Fill the jars with the hot jam and boil them for 20 minutes to seal for storage.
- 8
Enjoy! Try it on a slice of homemade gluten-free bread. https://cookpad.wasmer.app/es/recetas/25529836 So delicious!
- 9
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