WOW! Completely delicious! This was my reaction the first time I made this recipe and every time since that I have eaten some. It is really sooo good. Sweet and mildly spicy, depending on how much crushed red pepper you add. Tandoori Tomato Jam is better than ketchup, in my opinion. I use it often for dipping french fries, but it can be used in many ways. This can be a dipping sauce for meats, added to eggs, omelets or hash browns for breakfast or on a charcuterie tray. This recipe is different from regular tomato jam in that it uses garam masala, one of the most delicious masala spice combinations in Indian cooking, in my opinion. The original recipe uses roma tomatoes, but I used a mixture of grape and cherry tomatoes that grow freely here and have no chemicals used on them. Side note; I try to use as much organic ingredients as I possibly can, because, why not? Less chemicals means healthier. Anyway, if you are a tomato fan you should give this a try. Yum!

Ingredients:

Yields approximately 5 – 1/2 pint jars

  • 5 pounds roma tomatoes (I used a mixture of grape and cherry tomatoes. I squeezed out the majority of the seeds and tossed them. I didn’t skin my tomatoes or remove all seeds, but you can if you would like.)
  • 3 cups sugar
  • 1/2 cup lime juice
  • 2 tsp salt
  • 2 tsp fresh ginger, grated
  • 1 tsp crushed red pepper
  • 2 tsp garam masala ( I used much much more garam masala for mine. I love this spice and added to my taste. ;))

Instructions:

  1. For roma tomatoes you can use a food processor to pulse the tomatoes in small batches until they are minced. ( If you want to skin or deseed your tomatoes you would need to do that before processing. ) For grape and cherry tomatoes simply cut in half and squeeze out excess seeds.
  2. Place tomatoes into a large heavy bottomed nonreactive saucepan.
  3. Add sugar, lime juice, salt, ginger and crushed red peppers.
  4. Bring to a boil and reduce heat. Simmer for about 90 minutes or until reduced to a jam like consistency.
  5. Stir in garam masala.
  6. While jam is cooking sterilize 5 – 1/2 pint jars and lids in boiling water. Leave lids in water until ready to use.
  7. Fill clean jars with jam leaving 1/4 inch head space. Wipe rims and place lids and screw down to finger-tight.
  8. From this point you can place jars in canner on rack and cover with water by 1 inch. Place lid on canner. Bring to a full rolling boil. Boil for 10 minutes (adjusting for altitude). Turn off heat. Remove lid of canner and wait 5 minutes. Remove from water and cool upright on protected countertop for 24 hours. Lid should “pop” and curve downward once sealed. If a jar doesn’t seal put in refrigerate and use first. Remove screw bands and store after labeling. NOTE: Do not retighten screw bands on the jars once the jars are removed from the boiling water. It could cause the seal to break.
  9. ENJOY! 🙂
Altitude Adjustment:

Altitude in feet Increase processing

1001-3000 5 minutes

3001-6000 10 minutes

6001-8000 15 minutes

8001-10000 20 minutes