Having a sweet tooth, I always prefer to have a little sugar in my plate while having breakfast. Seeing this, my mother in law used to prepare tomato jam exclusively for my breakfast purposes! I became so addictive to that and learnt the recipe from her. But seeing the sugar addition, I was alarmed, and so thought of trying Jam with honey instead of Sugar, like I did for Eggless Dry fruit and nut cake. My friend Lori was my inspiration in cooking with honey. We liked the taste of this jam, and I didn’t find any difference in taste between honey and sugar. This has now become my new way of preparing jam! Ingredients: Firm and ripe Tomatoes – 10 Water - 3 tbsp Honey - 3/4 cup (Adjust according to your sweetness) Cardamom powder - 1/8 teaspoon (Optional)
Method:
Add honey and water to the pan and cook for a minute.
Add the tomato puree to the honey syrup and stir it occasionally, till it thickens
Cook till moisture is completely observed. Tomato and water should not run separately. If the jam is taken in a spoon, it should flow as a paste
Allow the jam to cool completely. Store in an airtight container
