Portuguese Tomato Jam | Sweet Doce De Tomate Recipe
Why You Will Love This Recipe
Making this beautiful Portuguese tomato jam is my favorite way to use ripe tomatoes. This comforting spread blends bright tomatoes with cozy notes of cinnamon and fresh lemon peel. It is a thick and sweet treat that pairs wonderfully with soft cheeses or fresh bread. If you want a small batch tomato jam with cinnamon that tastes just like home, you will love this favorite.
Tips for Success
• If you prefer a smoother texture, blend the tomatoes before cooking instead of crushing them later.
• Add a pinch of nutmeg or cloves for a different spice profile if you're looking for an alternative to cinnamon.
• For a citrusy twist, consider adding a tablespoon of fresh lemon juice along with the lemon peel to enhance the flavor.
• You can substitute half of the sugar with honey or agave syrup for a natural sweetener option.
• Experiment with adding a few fresh herbs like basil or thyme during the cooking process for a unique herbal note.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh ones for this recipe?
Yes, you can use canned tomatoes. Make sure to drain them well to avoid excess liquid, and adjust the sugar to taste.
How should I store the tomato jam after opening a jar?
Once opened, store the tomato jam in the refrigerator. It should last for about 2 to 4 weeks when kept in a sealed container.
What should I do if my jam didn't thicken properly?
If the jam is too runny, continue to cook it on low heat while stirring frequently until it thickens. You can also add pectin to help it set if needed.
Recommended Drink Pairings
- Port Wine: The sweetness and rich flavor of Port complement the jam's sweetness and enhance its fruitiness.
- Sparkling Water: The bubbles and refreshing nature of sparkling water cleanse the palate and balance the sweetness of the jam.
- Chardonnay: A lightly oaked Chardonnay offers a nice balance with its acidity and fruit notes that pair well with the tomatoes.
- Black Tea: The tannins in black tea provide a nice contrast to the sweetness of the jam, making it a pleasant pairing.
- Lemonade: The tartness of lemonade cuts through the sweetness of the jam, creating a refreshing balance.
Ingredients
Equipment:
Directions
- Wash three half-pint (8 oz) canning jars and their lids in hot, soapy water, then sterilize them in boiling water for 10 minutes.
- Peel the tomatoes very well, cut them in half to remove all the seeds, and let them drain in a colander to remove excess liquid.
- Cut the drained tomatoes into small cubes and place them directly into a heavy-bottomed large saucepan.
- Add the sugar, strip of lemon peel, and cinnamon sticks to the saucepan and cook over low heat, stirring occasionally.
- When the mixture comes to a steady boil, begin stirring more frequently with a wooden spoon to prevent it from sticking to the bottom of the pan.
- Cook until most of the water has evaporated and the jam thickens considerably, which will take roughly 45 minutes.
- Remove the cinnamon sticks and the lemon peel from the saucepan.
- Crush a portion of the cooked tomatoes directly in the pan using a potato masher to make the jam creamier while still leaving some rustic chunks.
- Carefully ladle the hot jam into the sterilized jars, leaving a quarter inch of headspace at the top.
- Wipe the jar rims with a clean, damp cloth, apply the lids, and screw on the bands until just fingertip tight.
- Process the filled jars in a boiling water bath for 15 minutes to properly seal them for pantry storage.
- Carefully remove the jars using a jar lifter and let them cool completely undisturbed on a kitchen towel for 24 hours before checking the seals.
Adapted from a Recipe by: Pagina Receitas PT
Nutritional Facts (Per Serving)
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