Receta Nutty Tomato Coconut Milk Jam
Who doesn't love jam? And who doesn't love a healthier, finger licking home-made one? That's what am going to discuss with you today a very yummy tomato coconut milk jam. Here in my preparation, I haven't added any artificial colors or flavors or any preservatives just the natural favors and natural colors in it. It tastes so good and goes well as a dip or spread specially with soft bread slices. Coconut milk and ghee gives a special flavor and you won't just stop tasting once you have started to taste it. Since I have used coconut milk here you will have to refrigerate the jam for future use. Just try it once and you will start making this very often. You don't need to rush to a super market to get the ingredients, all the ingredients I have used will be normally present in any pantry. I have added some chopped nuts to make it nutty but if you wish you can skip adding them. Use fresh coconut milk for best flavor and please don't use packed ready-made ones for health sake. The preparation part is also easy the only thing you should keep in mind is to stir continuously throughout the whole preparation. Kids will definitely love this and its the easiest and yummiest way to help them get the necessary Vitamins like A, C, and K and also antioxidants. Tomatoes release more antioxidants on cooking they say, I have listed some of the health benefits of tomatoes at the bottom of the post, please check it out. Now lets see how to make this yummilicious jam!
INGREDIENTS
- (Makes a small bowl full)
- Tomatoes - 3
- Water - 1 cup
- Coconut milk - 3/4 cup
- Chopped Cashews and Almonds - 2 spoons
- Corn flour - 2 spoons
- Sugar - 1 cup (or) 3/4 cup
- Ghee - 2 spoons
PREPARATION METHOD
Mix corn flour in two spoons of coconut milk and make a paste of it and set aside.
Wash tomatoes well. In a sauce pan add these tomatoes and 1 cup of water and boil the tomatoes for 3 to 5 minutes on low flame.
Remove from flame and let the tomatoes aside until it cool down to room temperature. Don't discard the water.
Blend this well along with the water (water used to boil the tomatoes) and strain the juice from it. (Discard the pulp or you can use it to make chutneys or curries.)
Heat a sauce pan or a heavy bottomed pan and add the tomato juice and boil well.
After two minutes add in the sugar and stir well.
After the sugar gets dissolved add the coconut milk, chopped nuts and corn flour paste and keep stirring continuously.
After some minutes the mixture will begin to thicken now add ghee and keep stirring.
When the mixture thickens and gets the jam consistency remove from flame.
Let it cool down and when it reaches the room temperature store in closed containers and refrigerate.
TIP 1: Since we have added coconut milk it will not have a long shelf life but refrigeration will increase its shelf life. Use clean and dry spoons and containers.
TIP 2: You can also add tutti fruity and pistachio nuts if you wish. You can also avoid the addition of nuts.
TIP 3: Ghee (clarified butter) gives a very good aroma to the jam but if you wish you can avoid ghee too.