Tomato jelly

Mermelada de tomate

Although we do not We can resist sweet jams, this tomato jam has made us in love.

A perfect mix of flavors and aromas to combine with our favorite cheese, as an appetizer on toasted bread or even to incorporate into salads.


1kg of tomatoes mature

400g sugar or Brown sugar

1 teaspoon of fresh or powdered ginger

1/2 teaspoon cinnamon powder

1 teaspoon of clove powder

1 teaspoon of oregano, rosemary or thyme

Juice of half a lemon


  1. Peel and cut the tomatoes into small cubes.
  2. Put the Titan Rock saucepan on the heat and add all the ingredients.
  3. Stir constantly so it doesn't stick, keep on medium-low heat.
  4. We reduce the jam until we get it to thicken. Keep in mind that once this mixture cools it will become more compact.
  5. We remove from the heat, let it cool and put it in jars.
  6. You can keep it in the refrigerator for 7-10 days.

Photographs and recipe by Raquel .

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