Name: Plum Tomato jam ( no pectin ) recipe by Radha Natarajan at BetterButter
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 10
Ingredients: 4 medium size firm ripe tomatoes.; 10 ripe big tart plums.; Juice and finely grated zest of 1 small orange or lemon; Pinch of ground cloves and cinnamon powder; . 1 cup sugar or more if you like a sweet jam..; Pinch of salt

ABOUT Plum Tomato jam ( no pectin ) RECIPE

Plum and Tomato Jam?? Seriously?? Yes and it taste very good too! It is not by accident that I made this jam. Tomato jam is something I have always had since my childhood as my mom would use up ripe tomatoes and make quick jams to last only for 2 or 3 days and used jaggery! So the memories were kindled, and I decided to add plums too. It turned out well, got a gorgeous colour and the succulent tiny bits of plums and tomatoes just adds to the taste. Adding plums was not part of the plan, my eyes spied on some ripe plump plums sitting idly in the fridge and I thought why not!!

Ingredients Serving: 10

4 medium size firm ripe tomatoes.
10 ripe big tart plums.
Juice and finely grated zest of 1 small orange or lemon
Pinch of ground cloves and cinnamon powder
. 1 cup sugar or more if you like a sweet jam..
Pinch of salt

Instructions

Chop tomatoes and put into a large pan. Halve the plums, remove and discard the stones.
Chop plums and add to tomatoes and add orange zest and juice.
Cover and cook gently until reduced mashing fruit occasionally with a wooden spoon until soft
Uncover, stir in spices and sugar, then keep on medium heat, stirring gently, until sugar dissolves.
Test with a spoon by dropping on a plate, it should be heavy and sticky though no pectin is used.
Store the jam in clean sterilized glass jars and cover tightly. Will stay good upto three weeks max and keep in fridge when opened.Usually it lasts for a week in my house, so no question of spoiling:-) Good for chapatis, breads, parathas,

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