If you are curious to know that how tomato jam and ketchup are different from each other, then it is likely that you have also considered the similarities and differences between jelly and jam. It just so happens that the two groups of condiments are distinct in ways that are comparable to one another. When it comes to the sweet and fruity spreads, jelly is the only one that is made of jellied fruit juice and does not contain any bits of fruit. The amount of fruit fragments in jam is greater (via Basically). Ketchup is more like jelly, and tomato jam is more like, well, jam. What exactly is tomato jam, and how does it compare to ketchup in terms of flavor? If you are curious about the distinctions between tomato jam and ketchup, then it is likely that you have also considered the similarities and differences between jelly and jam. It just so happens that the two groups of condiments are distinct in ways that are comparable to one another. 
When it comes to the sweet and fruity spreads, jelly is the only one that is made of jellied fruit juice and does not contain any bits of fruit. The amount of fruit fragments in jam is greater (via Basically). Tomato jam is more comparable to traditional jam, while ketchup is more analogous to jelly. In the same way that jellies and jams have various consistencies due to the preparation process, tomato jam and ketchup have distinctively distinct mouthfeels. To make ketchup, tomatoes are first crushed, then brought to a boil, and finally filtered very carefully. After the ketchup has been reduced to virtually a thick juice, the remaining sugar, vinegar, and various spices are then mixed in (via Spoon University). Tomato jam, on the other hand, is prepared by giving the tomatoes a more coarse chop and then boiling them with a greater quantity of sugar than is used in ketchup. In order for it to carry out its function as a setting agent, pectin is frequently included. Because the tomatoes are not strained once the cooking process for the tomato jam is complete, the final product has a consistency that is more comparable to that of chutney or jam. Both ketchup and tomato jam are mostly composed of the same elemental components. 
Tomato jam, for instance, is quite similar to ketchup in that it is prepared by combining tomatoes, onions, green peppers, garlic, sugar, and vinegar. Tomato jam, on the other hand, can have a more robust flavor that is simultaneously sweeter and more sour than regular ketchup (source: Men's Journal). Tomato jam is delicious when prepared with a variety of spices like pickling salt, red pepper flakes, cinnamon, ginger, and even allspice (via Noshing With The Nolands). The tomato jam has several characteristics that might appear weird at first, but they are actually fantastic complements to a variety of foods, including roasted chicken, swordfish steaks, burgers, and even a ham and brie sandwich. If you are looking at something that very closely resembles ketchup but appears to be much chunkier, then you are most likely looking at tomato jam. If you're looking for an alternative to ketchup, you shouldn't be scared to pick up a jar of this and give it a shot. It's possible that you'll discover that you actually adore the more robust flavors of tomato jam. 
Regardless of whether the kitchen is your favorite or least favorite part of the house, there is a good chance that you have at least one bottle of ketchup in the refrigerator and possibly even more in the cabinets. There is something about this essential condiment that renders it an indispensable component of any kitchen, but let's be honest: you've probably puzzled over the fact that it's always referred to as "tomato" ketchup at least once in your life. That is not something that has always been the case, despite how obvious it may seem. It turns out that on its way to becoming the well-liked condiment that it is today, ketchup traveled a winding, peculiar, and at times controversial path to get there. It wasn't the tomato that gave birth to ketchup, and the early versions of the condiment were nothing at all like the bottle of deliciousness that you keep in your refrigerator today. When a scholar at Stanford began investigating the history of ketchup, he discovered that its origins may be traced all the way back to ancient Asia. According to the research conducted by Professor Dan Jurafsky, tomato ketchup is only related to one branch of the ketchup family tree, and the condiment's ancestor was actually a fermented fish paste. 
This is something that we are aware of due to the fact that he discovered poetry that was written about the practice of preparing a thick paste from fermented fish (and other meats) in order to serve as a flavoring or condiment. A historical book from the year 544 states that the discovery of fermented fish paste was made by a Han emperor who sent an envoy forth in search of the source of an exquisite smell that he noticed. This smell was said to have been coming from fermented fish. This source was a heap of unused fish entrails that had been buried in the ground and allowed to decompose for some time. Amazing. It was from this source that the recipe for one of the first versions of ketchup was derived. It called for the stomach, bladder, and intestines of fish to be severely salted and then placed in a jar to ferment. 
You would have your condiment in approximately 50 days (or 100 days in the cold, or 20 days in the blazing summer heat, depending on the conditions). As time went on, the popularity of fermenting fish and meat gave way to the fermentation of other foods, such as soy beans. Jurafsky discovered that the phrases "ge-tchup," "kue-chiap," and "ke-tchup" were documented in the dictionaries of Western missionaries at some point in the 18th century. The name "ketchup" did not appear until much later. Later on, trade carried the notion to the West, and by the 1740s, varied variants of ketchup could be found all throughout Europe. The entrance of spices and seasonings contributed to the spread and popularity of the condiment.
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