Tomato Jam | Doce De Tomate
Portuguese Tomato Jam is a delightful and unique spread that combines the sweetness of ripe tomatoes with subtle hints of cinnamon, cloves and lemon. This traditional jam is perfect for spreading on toast, pairing with cheese, or adding a sweet twist to savoury dishes. With its rich flavour and smooth texture, it’s a must-try for anyone who loves homemade preserves with a touch of Mediterranean flair.
Helpful tips
Choose Ripe Tomatoes: The best tomato jam starts with ripe, high-quality tomatoes. Look for tomatoes that are plump, juicy, and fragrant. Overripe tomatoes can make your jam too watery, while underripe ones may lack sweetness.
Balance Sweetness and Acidity: Tomatoes have natural acidity, so it’s important to balance it with sugar. However, don’t overdo the sugar or the jam will become overly sweet. A little lemon juice helps enhance the flavours and maintain that balance between sweet and tangy.
Cook at the Right Temperature: Simmer the jam gently rather than boiling it vigorously. This helps the tomatoes break down slowly, allowing the flavours to develop and the sugar to caramelize without burning or sticking to the pan.
Use Spices Sparingly: Cinnamon and cloves can add wonderful depth to the jam, but use them sparingly to avoid overpowering the tomato’s natural flavour. Start with a small amount, and adjust to taste.
Check for the Right Consistency: Tomato jam thickens as it cooks, but you’ll know it’s done when it’s reached a jam-like consistency. You can test it by placing a small spoonful on a chilled plate—if it holds its shape and wrinkles slightly when pushed, it’s ready.
Sterilize Jars Properly: If you’re planning to store the jam for a while, make sure to sterilize your jars properly to prevent bacteria growth. Clean the jars in boiling water for 15 minutes, and seal them tightly while the jam is still hot, then turning them upside down.
Allow for Cooling Time: Tomato jam continues to thicken as it cools, so don’t worry if it seems a bit loose when you take it off the heat. Let it sit for a few hours, and it will reach the perfect texture.
These tips will help you achieve a perfectly balanced and flavourful tomato jam every time!
Hope you enjoy it! xo
My Grandma’s Tomato Jam Recipe | Doce De Tomate
Equipment
- 9-11 Jam Jars
- 1 Stock pot
- 1 Immersion Blender if you like the jam smooth.
Ingredients
- 4 kg tomatoes
- 2 kg coconut sugar or brown sugar, should be 1/2 the weight of the tomatoes
- 2-3 cinnamon sticks
- 4-6 cloves
- 1 lemon (juiced)
Instructions
- Dice the tomatoes, removing the core and any bruised parts.
- Weigh the tomatoes and the sugar, which should be half the amount of the tomatoes. We are looking for a 2:1 ration of tomatoes to sugar.
- Add the tomatoes to the stock pot.
- Add in sugar, lemon juice, cloves and cinnamon sticks. Stir well before putting it on the stove.
- Bring to boil for a few minutes, then reduce to medium low heat. Simmer for 1.5- 2hrs until jam begins to thicken.
- At this point you can remove the cloves and cinnamon sticks and use an immersion blender to get it nice and smooth.
- Cook for another 10 minutes then check the set point. If the jam is still quite runny, continue cooking and testing at 10 minute intervals until it reaches the right consistency.
- If you are canning transfer the hot jam immediately into your sterilized jars and process in a water bath for 15minutes. Otherwise allow to cool upside down and then freeze or refrigerate for up to 6 months.