Doce de Tomate (Tomato Jam)

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

10 cups

Tomatoes

1 cup

Granulated Sugar

1 1/4

Lemons , juiced

1/4 cup juice per 12 servings

1

Cinnamon Stick

Cooking Instructions

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Step 1

Bring a large pot of water to a boil. Meanwhile clean and rinse the Tomatoes (10 cups) . Prepare an ice bath.

Step 2

Cut a small X into the bottom of each of the tomatoes. Make sure you break the skin, but don't cut too deep into the tomato.

Step 3

Place the tomatoes into the boiling water for 1-2 minutes. Smaller tomatoes will need less time, larger tomatoes will take longer.

Step 4

Remove the tomatoes from the boiling water and place into the ice bath for 1-2 minutes. The skins should start to visibly shrink.

Step 5

Peel off all the skin from each of the tomatoes and discard.

Step 6

Slice the tomatoes in half and scoop out the seeds. You should be left with a little over 2 pounds of tomatoes.

Step 7

Roughly chop the tomatoes and put them into a pot along with Granulated Sugar (1 cup) , the juice from Lemons (1 1/4) and Cinnamon Stick (1) . Bring to a boil for a few minutes. Then reduce heat to medium-low.

Step 8

Cook for 1.5 to 2 hours until the jam starts to thicken. Remove the cinnamon stick and use an immersion blender to break up any remaining chunks of tomatoes to create a smoother consistency.

Step 9

You can process the jam in a water bath canner or store in air tight containers in the fridge. It can also be frozen. This recipe makes about 24 ounces of jam.