Tomato jam (or tomato jelly, jamato)
Overview
are used in some preparations.
Some preparations may use
honey,
and some include
bacon.
It has been described as "a cross between
marmalade and
ketchup".
Some commercially prepared varieties are produced. It is sometimes used in the preparation of sandwiches similar to a
BLT, using the jam in place of tomato.
Tomato jam has been described as a popular condiment in South Africa.
History
In 1840 in the United States, a recipe was published in the
American Farmer that involved straining
stewed tomatoes through cloth, adding an equal amount of sugar, and then boiling the mixture for a few hours.
In 1843 in the U.S., a recipe for preparing tomato jam was published in the Boston Cultivator.
See also
Further reading
