Portuguese Traditional Tomato Jam

Ah, the delectable Portuguese tomato sweet jam, this brings back some super sweet memories from grandma’s kitchen hehehe. Well the tradition is very much alive with me, so nothing like sharing this classic portuguese recipe, which offers a smoother version of the delicacy. Basically there are 2 versions of this recipe, this version… that i shall call fancy, and the more rustic and maybe slightly more traditional version that includes the peels and seeds, both are good in their own ways ;D

This tomato jam technique traces its roots to the ancient Mesopotamia, journeying to Europe with the Crusaders in the 16th century. Portugal’s convents from the 17th century embraced this culinary art. Let’s check the recipe!

Portuguese Traditional Tomato Jam

Servings: 8
Time: 1hr
Difficulty: Normal
Rating: ★★★★
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How to bring out the sweetness of Portuguese Tomatoes? How about a fantastic traditional jam hehehe, perfect when you have a too many tomatoes and don't know what todo with them.

Ingredients

Tomato – 1kg (peeled)
Sugar – 800gr
Cinnamon – 1 Stick
Lemon – 1 Peel
Salt – A Pinch

Directions

If your tomatoes aren’t peeled, blanch them for a couple of minutes, then plunge them into icy water to remove the skins easily.
To deseed, halve the tomatoes and scoop out the seeds (if desired), then place them in a pot with sugar, cinnamon stick, and lemon peel.
Cook the mixture over low heat for around 30 minutes, stirring occasionally to refine the flavor and reduce the liquid.
Once thickened, remove the lemon peel, cinnamon stick, and a pinch of salt. Use a blender to your preferred consistency.
Cook it a little more until it reaches the “wrinkled sheet” stage.
Store in an airtight container if consuming within a couple of days. For longer storage, sterilize jars and seal them.
This sweet delight is versatile! Spread it on bread, biscuits, or as a cake filling. Enjoy this luscious treat!

Notes: These are normal notes and tips to make any jam, like use stainless steel or copper pans for making jams or sweets. Avoid stirring too much, as it can crystallize the jam, leading to a firmer texture. Always sterilize your containers before pouring in the jam or sweet. Remove the foam formed during fruit cooking. The jam will continue to thicken as it cools, so watch for the desired consistency. Use ripe but not overripe fruits. Maintain a medium/low heat for cooking.

This recipe for Portuguese Traditional Tomato Jam was originally created on BakeAfter.com. Esta receita de Doce de Tomate Português foi publicada em português no Iguaria.com.