Best 7 Dulce De Tomate Tomato Jam Recipes

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

TOMATO JAM

Steps:

• Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

TOMATO JAM

Steps:

• In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
• Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.

FLORENCIA'S DULCE DE TOMATE - ARGENTINE TOMATO JAM

Steps:

• Wash the tomatoes and bring a large pot of water to a boil. When the water is boiling, submerge the tomatoes for a few seconds to scald them and remove to a bowl of cold water to stop the tomaotes from cooking. Peel them, cut in half and remove seeds. Weigh them-for every 6 pounds of tomato pulp, you'll need 6 cups sugar and 2 cups water.
• Put the water and sugar in a pot on the stove top. Stir over medium heat until the sugar has dissolved in the water, making a syrup. Bring the syrup to a boil, add the 6 lbs. tomatoes, and cook for 15-20 minutes, lowering the heat to a simmer. Be sure to watch the pot so that it doesn't boil over-it gets foamy! The foam can be skimmed off the top. After 20 minutes, turn the stove off and let the mixture sit for a few hours.
• After a few hours, re-heat, stirring continuously with a wooden spoon, taking care that it doesn't stick or burn. Bring it to a boil, then lower the heat and let cook for 1-2 hours, stirring periodically. After this time, the tomatoes should have a shininess and transparent look. Stir and taste for sugar, adding more if necessary for your taste. Let cook a little bit and then put into jars or follow the canning procedure for your canning set according to manufacturer's instructions.

DULCE DE TOMATE RECIPE (TOMATO JAM)

Steps:

• Wash the tomatoes and make a superficial cross cut on the opposite side of the stems.
• Drop the tomatoes in abundant boiling water (enough to cover them). Remove from the water when the peel starts to come off. Let the tomatoes cool down to room temperature.
• Peel the tomatoes by pinching them on the stem side with your thumb and index finger. Squeeze the tomatoes to extract the seeds, catch into a separate clean bowl.
• Strain the seeds to get all the juice you can.
• In a heavy saucepan boil the cinnamon and star anise in two cups of water until the water becomes lightly colored. Add the tomatoes, tomato juice, sugar, raisins and salt.
• Boil over medium heat, stirring frequently, until you reach the desired consistency (with a light syrup to serve as dessert, no liquid to make it into jam).
• Chill before serving.

DULCE DE TOMATE - TOMATO JAM

Steps:

• Wash the tomatoes and bring a large pot of water to a boil. When the water is boiling, submerge the tomatoes for a few seconds to scald them and remove to a bowl of cold water to stop the tomaotes from cooking. Peel them, cut in half and remove seeds.
• Weigh the tomatoes. For every 3kg of tomato flesh, you'll need 1.5kg sugar and 500ml water.
• Put the water and sugar in a pan on the stove top. Stir over medium heat until the sugar has dissolved in the water, making a syrup. Bring the syrup to a boil, add tomatoes, and cook for 15-20 minutes, lowering the heat to a simmer. Be sure to watch the pot so that it doesn't boil over-it gets foamy! The foam can be skimmed off the top.
• After 20 minutes, turn the stove off and let the mixture sit for a few hours.
• After a few hours, re-heat, stirring continuously with a wooden spoon, taking care that it doesn't stick or burn. Bring it to a boil, then lower the heat and let cook for 1-2 hours, stirring periodically. The timing is a bit vague but you want to get to the syrup to a jelly set or when the temperature stablises to 104 C (219 F).
• After this time, the tomatoes should have a shininess and transparent look.
• Prepare your jam jars. There is a number of methods but I prefer to wash the jars, drain them well then place in the oven at 100C for 15 minutes Place the lids in a pan and boil for 10 minutes.
• Pour the hot jam into the hot jars (use a jam funnel it makes it so much easier). Seal the jars immediately and then place in a pan with a cake rack at the bottom and pour over hot water to fully submerge the jars and simmer for 10 minutes (You don't want the jars to sit directly on the bottom of the pan you can also use an old tea towel).
• Remove and cool. Using this method I have not had a problem with jam spoiling.

SPICED TOMATO JAM

Steps:

• Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Combine tomatoes, onion, brown sugar, pepper flakes, cumin, coriander, salt, and lemon juice in a saucepan. Bring to a boil over medium-high heat. Cook, stirring frequently, about 15 minutes. Reduce heat to medium and simmer until reduced and it reaches a jam-like consistency, 20 to 30 minutes. Set aside to cool.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.