Tomato Jam (Doce de Tomate) Recipe
Why You Will Love This Recipe
Get ready to enjoy some homemade tomato jam (doce de tomate), a sweet and tangy treat that captures summer's flavors! This jam turns ripe tomatoes into a tasty spread that’s perfect on crusty bread or toast. With just a few easy ingredients and some simple canning, you'll have a delicious way to savor summer long after the season ends. Let’s dive into this yummy recipe!
Tips for Success
• Ensure you use ripe and flavorful tomatoes for the best taste in your jam. Varieties like Roma or San Marzano work well due to their low moisture content.
• To prevent the jam from being too sweet, consider adding a splash of lemon juice to balance the flavors. This will also help with preserving the jam.
• Common mistake: Avoid overcooking the jam. Cook it just long enough until it thickens and reaches the desired consistency, usually around 30-45 minutes. Stir frequently to prevent it from sticking and burning.
Frequently Asked Questions
What can I substitute for tomatoes if I want to make a different type of jam?
If you're looking for a substitution, consider using fruits such as peaches, apricots, or even strawberries. Each fruit will have its own sweetness and acidity, so you may need to adjust the sugar content and simmering time to achieve the desired jam consistency.
How should I store the tomato jam if I do not plan to can it?
If you choose not to can the tomato jam, allow it to cool completely and then transfer it to an airtight container. Store it in the refrigerator where it can last for up to 2-3 weeks. For longer storage, you can freeze the jam in freezer-safe containers for up to 6 months.
What should I do if my tomato jam doesn’t thicken as expected?
If your tomato jam remains too liquid, continue to simmer it on low heat, stirring frequently to prevent burning. If it's still not thickening, you can add a teaspoon of pectin or cornstarch mixed with water to help achieve the desired thickness. Be sure to cook it for a few more minutes after adding these thickening agents.
Recommended Drink Pairings
- Chardonnay: Its crisp acidity complements the sweetness of the tomato jam.
- Prosecco: The bubbles and lightness balance the richness of the jam.
- Ginger Ale: The spiciness of ginger pairs well with the cinnamon in the jam.
- Herbal Iced Tea: A refreshing choice that enhances the natural flavors of the tomatoes.
- Sparkling Water: The carbonation cleanses the palate between bites of the sweet jam.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Bring a pot of water to a boil along with the tomatoes. Once the skin has split on the fruit, remove the pan from the stove and run cold water over the tomatoes to cool them down. After the tomatoes have cooled down, pull the skin off the tomatoes with your fingers and discard along with the area that the stem was attached. Crush the tomatoes between your fingers into a large pot. Add the sugar, water and cinnamon stick to the pot and stir to combine.
- Place the pot on the stove over medium high heat. Bring the pot to a boil then reduce it to low, allowing it to simmer until it reduces down into a thick jam consistency; about 1 ½ – 2 hours. If the tomato jam still has a lot of liquid remaining, return the pan to the stove and continue cooking over medium low heat. To check for doneness, spoon out a bit of the jam and place it on a flat plate in a mound. If liquid separates from the mound it needs to be cooked a bit more.
- Serve with crusty Portuguese bread or on your morning toast!
- To preserve this jam, you can freeze it after it’s cooled to room temperature or you can preserve it in jars.
- Line the bottom of the pot with the rack or kitchen towel. Fill it with water, enough to cover the jars, and bring it to a boil on the stove over high heat. Once it’s boiling, add the jars carefully to the pot and let them boil 10 minutes. Leave the jars in the warm water until you’re ready to fill them.
- Bring water to a boil in the small pot and add in the canning rings. Allow to boil about 5 minutes. Turn off the heat and add the lids. Leave these in the pot until ready to use.
- Once ready to can the jam, remove the jars from the pot and bring the water back to a boil. Place the funnel in the jar and ladle the hot jam into it until the jar is full up to about ½ inch from the top. Wipe the jar clean and place the lid on the jar. Repeat with the rest of the jars.
- Carefully place the filled jars into the boiling water. If the water doesn’t cover the jars, add more to the pot. Allow these to boil for 10 minutes.
- Transfer the jars to rest on a clean towel on the counter for about 12 hours. As they cool you should hear them make popping sounds as they seal!
Adapted from a Recipe by: Gabriella Opaz, catavino.net
Nutritional Facts (Per Serving)
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