Tomato jelly in the Thermomix® works only with one extra step: sieving. The seeds and fibres bind the pectin that the jam sugar needs. We cook the puree for 10 minutes first, then sieve it, and let only the clear juice set with jam sugar. Without this step the jelly turns cloudy and lumpy instead of glossy.
We have been making tomato jelly for years as a barbecue condiment and bread spread. The balsamic vinegar provides the acidity, the basil gives it an Italian character. The recipe makes one 700 g jar, enough for 4 to 5 barbecue evenings.
Tomato Jelly with the Thermomix®
Ingredients 0 / 6 ✓
- 800 g tomatoes
- 2 tbsp tomato paste
- 1 tsp herb salt
- 2 tbsp dried basil
- 2 tbsp balsamic vinegar
- 280 g 2:1 jam sugar
Instructions 0 / 4
-
1
Blend the tomatoes.
Wash the tomatoes, halve them, remove the core, place in the mixing bowl and blend for 25 sec / speed 8.
-
2
Cook the tomato mixture.
Add the remaining ingredients, except the jam sugar, mix for 5 sec / speed 4 and cook for 10 min / 100°C / speed 1.
Meanwhile, rinse the preserving jars and lids with boiling water.
-
3
Sieve the tomato puree.
Press the tomato puree through a fine sieve. Rinse the mixing bowl. Return the collected juice to the mixing bowl. Add the jam sugar and cook for 10 min / 100°C / speed 1.
-
4
Fill into jars.
Do a set test and fill into the prepared jars.
Tip: If you prefer a bit of heat, add a small chilli in step 1.
Video
Nutrition per serving
Why sieving is the key step
The tomato paste intensifies the colour and adds umami. But it is the sieving that turns the puree into a jelly. Tomato seeds contain mucilaginous substances and the fibres absorb water. Both of these block the pectin in the jam sugar. We cook the tomatoes for 10 minutes with the seasonings, then press the puree through a fine sieve. Only the clear juice goes back into the mixing bowl.
The second cooking stage with jam sugar takes another 10 minutes at 100°C on speed 1. That is the temperature at which pectin activates. Less than 10 minutes and the jelly will not set cleanly. Longer and the sugar starts to caramelise, turning the jelly dark.
Which tomatoes to use
Ripe vine tomatoes have more acidity than plum tomatoes. The jelly needs that acidity to balance the jam sugar. Overripe tomatoes with soft spots do not work because they release too much water during cooking and the proportions fall off. Always remove the core as it contributes bitterness.
The tomato paste adds concentration. Without it the jelly comes out pale and flat in flavour. 2 tbsp for 800 g of tomatoes is the right amount. More and it becomes too dominant.
2:1 jam sugar, not 1:1
Tomato jelly is savoury, not a dessert. Jam sugar 2:1 means 2 parts fruit to 1 part sugar. The result is less sweet than a classic jam. Using 1:1 jam sugar would make the jelly too sweet and mask the balsamic vinegar.
The set test after 10 minutes of cooking: place a teaspoon of jelly on a cold plate. If it firms up within 30 seconds and no longer runs, it is ready. If it stays liquid, cook for a further 2 minutes.
Preparing the jars
While the jelly is cooking, rinse the jars and lids with boiling water. This kills bacteria. The jars must be dry before you fill them with the hot jelly. Water in the jar dilutes the jelly and prevents it from setting properly.
Fill the jelly into the jars immediately after the set test, while it is still hot. Seal the lids tightly. Turn the jars upside down for 5 minutes. This creates a vacuum and keeps the jelly shelf-stable.
Spicy variation
Blending a small chilli in the first step adds heat. The chilli seeds stay behind in the sieve and only the capsaicin passes through into the juice. Half a chilli is enough for medium heat.
Storage
Unopened, the jelly keeps for 6 months stored in a cool, dark place. Once opened, store in the fridge and use within 2 weeks. The jelly goes well with baguette, cheese, grilled meats and as a dip for vegetable sticks.
How our approach differs
Most tomato jam recipes online use dried tomatoes, cinnamon and vanilla and end up tasting close to a sweet preserve. Cookidoo uses fresh tomatoes with lemon juice and 2:1 jam sugar but leaves the puree chunky. We go one step further and sieve out the seeds and fibres so the puree becomes a truly glossy jelly. Instead of cinnamon and vanilla we use balsamic vinegar and basil to keep it firmly in savoury territory, alongside cheese and grilled meat. We have deliberately included the chilli variation above because it works far better on cheese boards and brunch spreads than any sweet version.
More savoury recipes: Herb Salt with the Thermomix®, Tomato and Mozzarella Pasta Bake, Date Dip with the Thermomix®.
