DULCE DE TOMATE - TOMATO JAM
This recipe is taken from http://fromargentinawithlove.typepad.com. The amount of tomatoes is a bit flexible, after you remove the seeds you need to have 3kg tomato flesh so prepare to have about 4-5kg tomatoes on hand. For all my jam/jelly and chutney I use jars that have a lid that will seal tight once you heat etc. I think in the US they are called Mason jars. Make sure you use new lids or you may not get a good seal.
Provided by Coasty
Categories Vegetable
Time 2h15m
Yield 8 cups
Number Of Ingredients 3
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.
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Natalia
[email protected]I love the way this tomato jam pairs with cheese and crackers.
Erik Rivera
[email protected]This tomato jam is a great way to add a pop of flavor to your favorite dishes.
Zain malik Awan
[email protected]I'm not a huge fan of tomatoes, but this jam is surprisingly delicious.
Kiran Jutt
[email protected]This is the best tomato jam I've ever tasted. I'll definitely be making it again and again.
Bishal Captain
[email protected]I'm so glad I stumbled upon this recipe. It's a great way to use up my garden-fresh tomatoes.
Murray College Got Talent
[email protected]This tomato jam is the perfect condiment for summer picnics and barbecues.
akash monirul islam
[email protected]I've been looking for a good tomato jam recipe for ages. This one is definitely a keeper.
Kanchan Thapa
[email protected]I love the fact that this recipe uses fresh tomatoes. It really makes a difference in the flavor.
Hassan Mobiles
[email protected]This is a great recipe for beginners. It's simple to follow and the results are delicious.
Julio Millan
[email protected]I've never made tomato jam before, but this recipe made it so easy. I'm definitely going to be making it again.
Qatuk Wesley
[email protected]I love the addition of the spices in this recipe. They really give the jam a unique and delicious flavor.
Shrafit Ali
[email protected]I followed the recipe exactly and the jam turned out perfectly. It's so easy to make.
Sk suliman
[email protected]This tomato jam is so versatile. I've used it on sandwiches, crackers, and even as a glaze for chicken.
Alone Rayhan
[email protected]I'm so glad I found this recipe. It's a great way to use up extra tomatoes.
Bilkish Bilkish Bilkish Bilkish
[email protected]I made this jam for a party and it was a huge hit. Everyone loved it!
Shamsher mashi123 Mashi
[email protected]This is the best tomato jam I've ever had. I love the way the spices complement the sweetness of the tomatoes.
Kibriya Ali
[email protected]I'm not usually a fan of tomato jam, but this recipe changed my mind. It's so easy to make and the flavor is out of this world. I love it on toast, crackers, and even ice cream.
Berto Warren
[email protected]This tomato jam is a revelation! I never thought tomatoes could be so sweet and flavorful. It's the perfect balance of sweet and tangy, and the texture is just right - not too thick, not too thin.