Go Back
Tomato Jam
Claudia Rodrigues

My Grandma's Tomato Jam Recipe | 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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course: Breakfast
Cuisine: Portuguese
Ingredients Equipment Method

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)

Equipment

  • 9-11 Jam Jars
  • 1 Stock pot
  • 1 Immersion Blender if you like the jam smooth.

Method
 

  1. Dice the tomatoes, removing the core and any bruised parts.
  2. 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.
  3. Add the tomatoes to the stock pot.
  4. Add in sugar, lemon juice, cloves and cinnamon sticks. Stir well before putting it on the stove.
  5. Bring to boil for a few minutes, then reduce to medium low heat. Simmer for 1.5- 2hrs until jam begins to thicken.
  6. At this point you can remove the cloves and cinnamon sticks and use an immersion blender to get it nice and smooth.
  7. 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.
  8. 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.