Homemade Tomato Jam

Growing up, my mom used to make a super delicious tomato jam at home when tomatoes were in season. I would just giggle over this luscious treat on a big loaf of bread for a snack after returning from school. This deliciously sweet and savory jam recipe made from the summer garden tomatoes by the end of August absolutely preserves its fresh flavour. It is so delicious we went through the jars much quicker than we anticipated and the only one left by now is [was] this one. It has a deep, rich color and the reminiscent chunks of tomato and even the seeds make it beautifully rustic and homemade!  It’s a great topping for bread and pairs beautifully with all kinds of cheeses. It’s basically pure deliciousness and I hope you'll give it a try soon.

Ingredients:

• 1.5 kg of ripe tomatoes 
•  800 gr. of sugar
•  1 lemon peel
• 1 cinnamon stick

Scald the tomatoes in boiling water, remove the skin [I let most of the seeds remain] and allow to drain well in a colander. After well drained bring to  boil in a deep pan and add sugar, the lemon peel and the cinnamon stick. Stir well, boil over low heat [for about  1 hour]  until it forms a thread when pressed together and pulled apart. . Remove from heat and distribute it into properly sterilized jars. Cool completely and close the jars tightly and turn them over  leaving them in an inverted position for about 24hs to gain vacuum and ensure a longer preservation


Ingredientes:

• 1,5 kg de tomates maduros
• 800 gr. de açúcar
• 1 casca de limão
• 1 pau de canela

Escaldar os tomates em água a ferver, retirar a pele [eu deixei ficar a maior parte das sementes] e deixar escorrer muito bem num passador. Depois de bem escorrido levar ao lume num tacho e juntar ao polme o açúcar, casca do limão e o pau  da canela. Mexer muito bem, deixar ferver em  lume  brando [aproximadamente durante 1 hora]até ficar em ponto de estrada. Retirar do lume e distribuir por frascos devidamente esterilizados. Deixar arrefecer completamente e fechar bem os frascos e virá-los ao contrário deixando-os numa posição invertida cerca de 24h para ganhar vácuo e garantir uma conservação mais longa.