Tomato Jam/Doce de Tomate

Doce de Tomate…tomato jam is my favourite jam. The only problem is that I either have to find it in a Portuguese grocer or make it myself. It takes only a few ingredients and about two hours to cook but I am very picky about tomatoes so I only make it at the end of the summer when my Mom gives me tomatoes from her garden.

This year, since we purchased a farm about ten months ago, I was able to grow my own.

All you need…
Tomatoes
sugar
lemon rind
cinnamon stick
 
You will need twice as much tomatoes as sugar. I used two pounds of tomatoes and one pound of sugar, weigh after peeling tomatoes.
 
Peel and coarsely chop tomatoes removing as much of the seeds as possible. Add to a large pot and cover with the sugar. Add a cinnamon stick and a slice or two of lemon rind, depending on how much tomatoes you are using and if you like the taste of lemon (you can omit the lemon if you prefer).
Stir mixture and gently bring to boil.
Once mixture begins to boil turn heat down and simmer, stirring occasional for approximately two hours.
As mixture thickens stir more often. Tomatoes will cook down to a puree.
Pour mixture into prepared jars. If you are making a small amount and do not want to prepare jars for canning you can just refrigerate Jam.
Perfect on toast, crusty bread and crackers. I love it with cheese as well.
I hope you give it a try.
 
Thanks for coming by,
 
 


20 thoughts on “Tomato Jam/Doce de Tomate”

  • When we were kids. our Mom made tomato jam, but added grapes to lessen the amount of sugar. It was really good!!

  • I am going to try it in a crock pot.
    My mom used to make it when I was growing up in Portugal. She used a vanila beans instead of cinnamon. She would but them is a cheese cloth and hang them from the clothesline to drain the juice.
    Thanks for remind me Margaret!!

  • Thanks Sandrocas. I have never tried doce de melao or abobora but will try to make it this year. Thanks for the suggestion.

  • Hi Margaret, I'm a new follower. this is exactly how I make it at home, it's so yummy, isn't it? Have you tried doce de melao? You use the honeydew that never trully ripens, also very delicious, along with doce de abobora, they remind me so much of my childhood in Portugal.

  • Thanks Zoe and thank you for the follow. I haven't had much time to bog but hoping to get going again in the new year. Have a great weekend.

  • Thanks Daphne! This is my favourite jam and it is available in Portugal at all the grocers but not here so when I make it it does not last long. I think you will like it:)
    Have a great week and thanks for the follow,
    Margaret

  • Good Morning Margaret, This looks very interesting. I have made tomato chutney before and tomato relish, but never tomato jam. As a lover of tomatoes I am going to try this recipe. Just to say I found you via StoneGable TTT and I have become a follower. Have a lovely day. Best Wishes Daphne

  • I have never used Splenda but you could try it. I would atart by making a small amount using half sugar half splenda. remember that slenda is sweeter than sugar so use less than the amount of sugar needed. let me know how it turns out.

  • You can use any kind Ayca,but they have to be ripe. I usually use the regular tomatoes but my Dad planted Roma tomatoes by mistake so I used those and they are actually very good because they are meaty and don't have to many seeds. Good luck! Let me know how it turns out.

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