To start preparing the recipe in tomato jam, wash the tomatoes and prepare a crack on the cross (x) in terms.
Boil the water well. Turn off and drop the tomatoes inside the hot water. Leave it to stay inside for about 5-10 minutes. This will help to easily detach the skin from the tomatoes.
Place them out of the water, let it cool. Peel the skin and discard them. Squeeze some juice and seeds from it. You can use it for something else.
Chop the tomato into very fine pieces or mix in a processor for a few seconds.
Take a large background pan of heavy background. Pour the tomatoes. Boil for about 15 minutes over medium heat to reduce the liquid.
Add sugar, cinnamon and cloves in powder. Mix well and let the gas be over medium heat. Bring the mixture to a full boil, mixing frequently in the middle.
As it thickens, mix constantly and reduce the flame. Make sure not to cook too much. The jam will thicken while cooling.
When the jam has reached a consistency of thick sauce, add the lemon juice. Mix well, turn off the flame. Cool for about 10 minutes and pour in clean sterilized glass bottles.
When the jam has reached a consistency of thick sauce, add the lemon juice. Mix well, turn off the flame.
Once it cools completely, close the lid and refrigerate in a cool dry place. Use when required for bread, sandwiches, chapathi etc.
Serve the tomato jam during breakfast in toast and together with a cup of Masala Chai.
