Ndambuki, J.M.Wayua, F.O.Ochieng, V.Wasilwa, L.A.2024-08-212024-08-212024Ndambuki, J.M., Wayua, F.O., Ochieng, V. and Wasilwa, L.A. (2024). Making Tomato Jam [Brochure]. Kenya Agricultural and Livestock Research Organizationhttps://kalroerepository.kalro.org/handle/123456789/14185brochureTomato is an important vegetable crop, which is widely grown for home consumption and commercial purposes. However, the crop is faced with a number of challenges including post-harvest losses, which is a major threat to harvested produce. The losses indicate wastage of inputs used during production. Value addition can be a strategic approach to mitigate these losses and maximize the profitability of tomato cultivation. Tomato jam is prepared from fruit pulp, sugar and citric acid. It can maintain quality for up to a year or even longer. The market for tomato jam includes not only individual consumers looking to enhance their home cooking but also restaurants and catering businesses. Makers can establish partnerships with local markets, restaurants, or supermarkets to sell their jam, thus fostering economic growth within their community.entomato jamprocessingtomatoesExtension material