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A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

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Tomatoes are the perfect candidates for the end of summer jam and this Portuguese tomato jam is delicious.
Info
Portuguese Tomato Jam Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Easy
Servings:
10

Tomatoes are the perfect candidates for the end of summer jam and this Portuguese tomato jam is delicious.

Portuguese Tomato Jam Recipe

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Ingredients

Canning jars, lids, and ringsA large and deep potA small potA rack or a kitchen towelTongs or another utensil to help with the jars so you don’t get burnedA funnel5 pounds (2.27kg) tomatoes3 cups (600g) sugar1 cinnamon stick1 1/2 cup (355ml) water

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Directions

  1. 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.
  2. 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.
  3. Serve with crusty Portuguese bread or on your morning toast!
  4. To preserve this jam, you can freeze it after it’s cooled to room temperature or you can preserve it in jars.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!
Recipe & Photo Credit: Gabriella Opaz, catavino.net

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