Portuguese Tomato Jam
Very ripe red tomatoes are peeled, drained and reduced with sugar and cinnamon. A wide pan encourages evaporation and produces a preserve rather than a sauce.
- Yields
- 2–3 small jars
- Prep
- 20 min
- Cook
- 35–50 min
Ingredients
- 1 kg Ripe red tomatoes
- 450 g Sugar
- 2 Cinnamon sticks
- 1 tbsp Lemon juice
- 1 small sprig, optional Basil
Method
Score a shallow cross in the base of each tomato. Dip in boiling water for 30 seconds, cool under cold water and peel.
Quarter the tomatoes. Remove the hard stem core and, for a firmer preserve, discard some seeds and liquid. Aim for about 800 g prepared flesh.
Put the flesh in a wide pan with the sugar, cinnamon, lemon and optional basil. Stir, cover and cook over medium-low heat for 20 minutes.
Uncover, remove the basil and continue for 15–30 minutes, stirring frequently, until glossy and thick. A small portion on a cold plate should wrinkle slightly when pushed.
Remove the cinnamon, spoon into very clean jars and cool. Cover and refrigerate.