Tomato Jam

Ingredients

• Tomatoes (firm and small) 1100 g
• Granulated sugar 1 kg
• Lemon 1 pc
• Water 1 L (for baking soda solution)
• Baking soda 1 tbsp
• Cloves (to taste)

Method

1. 1.First, peel the tomatoes. To do this easily, keep them in boiling water for 1 minute, then peel.
2. 2.Dissolve 1 tablespoon of baking soda in 1 liter of water. Add the tomatoes to this solution and let them sit for 3-4 hours so they don't fall apart during cooking.
3. 3.Wash the tomatoes thoroughly, add sugar over them, and wait for 2 hours to allow the sugar to draw out the tomato juice.
4. 4.Place the tomatoes on low heat to cook (no need to add water).
5. 5.Right before the jam starts to boil, turn off the heat and let it cool.
6. 6.Once cooled, bring it to a boil again and cook until ready.
7. 7.At the end, add the juice of 1 lemon and cloves to taste.

Notes

• For authentic tomato jam, it is best to use plum-shaped Bulgarian tomatoes. The main thing is that the tomatoes should be firm and meaty.
• If you add too much sugar or boil it for too long, the jam will crystallize. In this case, add a little water, reheat the jam, and stir.