This is my first recipe in the series of insta pot or mealthy pot recipes. Ever since I got my mealthy pot, I have been really busy experimenting with it and hardly got time to keep up with my blog 😀 Now you will see more recipes in this category.
Ingredients
- Cherry tomatoes 20-25
- 2 cups sugar
- 1/2 cup water
- A few cloves
- A small piece of cinnamon
- Juice from half a lemon
- 20-25 almonds blanched and peeled
Method
- Wash the cherry tomatoes well and keep aside
- Add cherry tomatoes, 2 cups sugar, 1/2 cup water, cloves, cinnamon and the blanched and peeled almonds to your instapot or mealthy
- Pressure cook on high for 4 minutes
- Once it’s done switch off the pot and let it release pressure naturally
- Open the pot and for a minute enjoy the aroma of your tomato jam
- Switch on sauté mode on high for 5 minutes and keep stirring in between
- Cancel the high sauté mode and switch on low sauté mode for the next 10-15 minutes until the liquid is reduced by half. Stir in the lemon juice toward the end
- Once the jam cools down it will thicken naturally so don’t worry if the jam is a little liquidy after 15 minutes of sauté, just make sure you keep stirring at regular intervals and the liquid reduces by half
Enjoy the jam as a dip with scones, bread or anything you like 🙂 Do share your feedback !
