dulce de tomate (sweet tomato jam)

How To Make dulce de tomate (sweet tomato jam)

• Step 1
  Roughly chop the tomatoes and place in a large saucepan with the sugar over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high, bring to the boil and cook, stirring occasionally and removing any scum from the surface, for 15 minutes or until mixture thickens.
• Step 2
  Stir in lemon juice and cook for a further 10 minutes or until thick and mixture reaches 105°C on a sugar thermometer. (Alternatively, to test if jam is at setting point, place a spoonful on a chilled saucer, then place in the fridge until cold. If it forms a skin and wrinkles when you touch it, it is at setting point.)
• Step 3
  Cool slightly, then pour into sterilised jars, leaving 3 mm at the top. Screw on lid tightly and invert while it cools to form a seal.
• Step 4
  To serve, spread on toasted bread. Refrigerate after opening.
• Step 5
  Prep Note #1: To peel tomatoes, bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato, then blanch, in batches, in boiling water for 20 seconds. Transfer to a bowl of iced water until cool. Peel and discard skins.
• Step 6
  Prep Note #2: Warm the sugar by microwaving on 80 per cent power for 5 minutes, stirring halfway, or placing on an oven tray in a preheated 325°F oven for 10 minutes; this helps the sugar to dissolve faster.
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