If you’re looking for a fresh, innovative jam recipe that balances sweetness, acidity, and seasonality, this Tomato and Lime Jam by Chef Josep Maria Ribé is a revelation.
In this 40-minute class, transform humble tomatoes into a zesty, vibrant jam that’s perfect for both savory dishes and breakfast spreads. Whether paired with artisan bread, cheese, or pastries, this Tomato and Lime Jam adds a luxurious, gourmet touch to any menu.
This isn’t your average jam—it’s a masterclass in modern confectionery and food science. You will explore how to achieve the perfect texture and stability without relying on artificial sweeteners.
Enroll now to turn fresh tomatoes into a luxurious, tangy-sweet jam your customers will never forget.
Chef Josep Maria Ribé shares his professional techniques for understanding:
Master Pectin, pH, and °Brix for optimal gelification and shelf life.
Using different sugars to enhance texture and balance flavor.
Creating low-sugar jams without artificial sweeteners.
Adjusting acidity to improve stability and brightness in your jams.
What is included in the recipe?
Recommendations and rules:
CHEF COURSES
