February 25, 2014
Ripe tomatoes 2 kgs
Onions 2 medium sized, finely chopped
Apples 2 Big
Sugar 3/4 cup
Salt 1 teaspoon
Chilly powder 1 teaspoon
Juice of lime 1
Put the tomatoes into the boiling water, and boil for 2 -3 minutes till the skins loosen. Take the tomatoes out once they have cooled, just peel the skins and chop them.
Place the onions, tomatoes, apples in the blender and puree it. Put the puree, sugar, salt and chilly powder in a thick bottomed pan and bring to boil, stirring occasionally. Turn the heat to low and cook till it becomes thick. Stir it on and off so that it doesn’t stick to the bottom and burn.
Add the lime juice. Cook for another 10 to 15 minutes, and take the jam off the heat. Let it cool completely and transfer to sterilized jar. Refrigerate.
Use the freezer test. At the beginning of cooking, put two or three small plates or bowls in the freezer. As you begin to approach the end of cooking, pull one out and put a small spoon of jam into the middle of the dish. Tuck it back into the freezer for two or three minutes (take your jam off the heat during this time, because if it the test tells you it’s done, you will have just spent three minutes overcooking your jam).When the time is up, pull the dish out of the freezer and gently nudge the dollop of jam with the tip of your finger. If it has formed a skin on top that wrinkles a bit when pushed, it is done. If it is still quite liquid and your finger runs right through it, it’s not done. The boil also changes towards the end. The jam starts to gather more thickly on the sides of the pot, and it begins to splatter more violently.
Labels:Jams & Sauces, Healthy, Vegan