Tomato Jam (Doce de Tomate)

Print Friendly

Andrea Meyers - Tomato Jam (Doce de Tomate)

Follow Me on Pinterest

It’s rich and complex, not your average tomato jam. The cinnamon and cloves spice it up, but the ruby port makes all the difference between an average jam and a memorable jam. It’s good by itself on toast, crackers, or baguette slices, and even better with sheep or goat cheese.

The recipe comes from the newly released The New Portuguese Table (review) by award-winning author David Leite, a book combining culinary tradition with modern flavors. In his version, Leite reduced the sugar considerably, leaving plenty of room for the flavor of the tomatoes to shine. We used our homegrown Cherokee Purple tomatoes, a rich rose-purple colored heirloom. We had several of them ripen at once, giving us the perfect opportunity to try them in this jam. The tomatoes have a sweet, rich flavor that works perfectly with the spices and port.

Grow Your Own logoI’m delighted to announce the second anniversary of Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Two years ago I was searching for a food blogging event with a grow-your-own theme but couldn’t find one, so I said, “Why not?” and announced a new food event. I’ve been thrilled to meet bloggers through Grow Your Own and learn about the things you grow, forage, hunt, and raise. My thanks to all who have supported the event by participating, hosting, or spreading the word.

If you would like to join us for the fun, please send your post information to andreasrecipesgyo AT gmail DOT com by midnight EST August 30. If this is your first time participating, welcome! You can read more about the rules for participating at the Grow Your Own page. You don’t need a big garden or farm to participate, even a few herbs in a pot or foods you foraged, hunted, or raised qualifies for Grow Your Own. And because people who garden, farm, forage, or hunt often share the bounty, we also permit foods that were given to you from the source. Of course if you would like to host an upcoming GYO event, please send me an email.

[Updated September 2, 2010.]

TOMATO JAM (DOCE DE TOMATE)

Adapted from The New Portuguese Table, by David Leite (review).

Andrea's Recipes - jars of Tomato Jam (Doce de Tomate)

Makes 2 (8-ounce) jars.

Equipment

4-quart saucepan
2 (8-ounce) glass canning jars with new lids and bands (When canning jam, I always add one 4 ounce jar + lid + band as back up for any extra. It’s just a thing I do, but I almost always need the extra.)
canning pot with rack
small bowl
lid wand
jar lifter or tongs
plastic spatula
wide-mouth funnel

Ingredients

2-1/2 pounds (1.13 k) very ripe tomatoes, peeled, seeded, and chopped
2-1/4 cups (394 g) granulated sugar
1-inch piece of cinnamon stick
4 (3-inch/7.6 cm) strips of lemon zest, remove with a vegetable peeler
2 whole cloves
1/4 cup (60 ml) ruby port

Preparation

1. Combine the tomatoes and any accumulated juice, the sugar, cinnamon, zest, cloves, and port in the 4-quart saucepan. Bring to a boil over high heat, skimming any foam that accumulates on top. Lower heat to medium-low and simmer, stirring occasionally. As the jam thickens, stir more frequently, at least 1 hour.

2. Test the jam to see if it’s ready to can. Put a small plate in the freezer for about 10 minutes, then dollop a spoonful of jam on top and put in the refrigerator for 2 minutes. It it gels, you are ready to can.

3. While the jam cooks, sterilize the jars, rings, and lids. In the canning pot, add enough water to cover the canning jars by at least 2 inches. Bring to a boil and immerse the jars and the metal bands. Ladle some of the boiling water into a small bowl and put the lids in to soften the rubber.

4. When the jam is ready, remove from heat and discard the cinnamon stick, cloves, and lemon zest.

5. Using the jar lifter or tongs, remove the jars from the water, keeping the water boiling. Using the wide-mouth funnel, ladle the hot jam into the jars and leave 1/4-inch (6 mm) headroom. Wipe the rims clean with a wet cloth, place the lids on top, and screw on the bands until finger tight (not too tight).

6. Lower the jars into the pot and make sure they are covered by at least 1 inch (2.5 cm) of water. Once the water returns to a boil, process for 5 minutes. Transfer the jars to a heat resistant surface (I use an old cutting board) and let cool completely.

7. Listen for the “pop” to indicate the jars have sealed and check the lids to make sure they’re depressed. If the jar did not seal, keep it in the refrigerator and eat within 2 weeks. Properly processed jam will store for up to 1 year in a cool, dark place. Refrigerate after opening.

Variations

You can use dry pectin to speed up the setting process, though the flavor will change somewhat because it only cooks for a few minutes instead of an hour. Add the dry pectin in Step 1 and bring to a full rolling boil over high heat, stirring constantly. Add the sugar, stir, and bring back to a hard boil. Boil it hard for 1 minute. Skim off the foam and proceed with canning.

References

Wikipedia – Portuguese Cuisine

Home Canning (Boiling Water Method)

More Tomato Recipes

Andrea's Recipes - No-Cook Tomato Sauce Andrea's Recipes - Zucchini and Tomato Gratin Andrea's Recipes - Pickled Green Tomatoes

More Portuguese Recipes From Around the Blogs

Hedonia – Carne de Porco com Amêijoas à Alentejana

Simply Recipes – Portuguese Salt Cod Stew (Bacalhoada)

Rasa Malaysia – Mini Portuguese Egg Tarts

Albion Cooks – Caldo Verde (Portuguese Green Soup)

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. says

    Congrats on the Grow Your Own anniversary! That’s quite a milestone.

    I’ve been reading Leite’s site for quite awhile now. I was even a recipe tester at one point. I’m very excited for his cookbook, especially if the recipes are as beguiling as this jam.

  2. TexasDeb says

    You had me at tomato… I too am a fan of Leite’s website and agree – this looks especially delicious. Well worth a trip back to the store for more tomatoes as sadly, the plants in our yard have given up the ghost for the season after weeks (and weeks

  3. says

    So glad you enjoyed my jam, and I’m honored that you’re using the recipe as part of your Grow Your Own project. Now you have me wanting to make it all over again–even after making it a half dozen times. Oh, a tip: I sometimes squeeze 2 tablespoons of lemon into the pan. Gives it a nice spark of citrus.

  4. says

    Oh that doce de tomate looks delicious, I had never heard of such a thing, Portugal has little surprises and I would love to visit there one day.

  5. Sam@BingeNYC says

    I love tomato jam, especially spread on toast with a bit of goat cheese. Yum. Your recipe sounds delish!

  6. Charlie says

    Hi – this looks delicious and I’ll try making it this weekend. A question though – do the tomatoes really need seeding? I would have thought the seeds made little or no difference to the jam, and cutting out the seeds takes out a lot of the juice.

  7. MG says

    This looks fabulous – my tomato plants are on major overload this year. You mentioned the excess juice issue – would it be ok to use a bit of pectin to help with that?

    It’s also a great reason to buy a good bottle of port!

  8. Chelsea says

    Well, I’ve never tried this particular recipe, but it’s so nice to see *a* recipe for it. Doce de tomate is one of the things I missed most after returning from my year as an exchange student in Portugal. Thank you for posting so I could stumble on this on Google :)

  9. says

    Thank you for this lovely recipe. Having grown my own toms for the first year ever, with seeds purchased in Italy – this is a great way to preserve some of my wonderful summer flavours into the colder winter months (just around the corner). Works fabulously with a rich pate, as well as a great side to cheese.

  10. ed kinnen says

    How about using a commercial pectin product to avoid the long boing down? I’ve been makeing tomato jam for years with pectin but I like you ingrediants. Thanks Ed

    • says

      Hi Ed. Yes, you can use dry pectin to make tomato jam in this recipe, though the flavor will be changed somewhat because the cooking time is greatly reduced. I will add some instructions this morning as a variation.

  11. Manuela says

    was looking for a genuine Portuguese tomato jam when I stumbled over this one. have been telling all my English friends how lovely tomato jam is and I will definitely try to make it, and also will pass it on, but I remember my mum using walnuts as well and no alcohol was allowed! this one sounds great, though;-)

  12. Fran says

    I made your jam, was a little skeptical at first- but it is fabulous! Everyone who tries it loves it.
    Thankyou for the recipe, I think this is one I will make every year!

  13. cindy says

    Made this jam, pretty good and quite candied….nothing close to tomato sauce or ketchup….took me by surprise.

    Not sure if the tomatoes are to be weighed first and then prepped for cooking. I lost about 1/3 of the mass in waste, I’m now wondering if the jam should have had a bit more tang/acid and less sweet.

Trackbacks

  1. [...] I had never made Tomato Jam before this season,  I started with recipes from Andrea Myers and the NY Times.   Personally, I  prefer Andrea’s recipe for flavor and to make and can [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>