Dulce De Tomate Recipe Tomato Jam Food

DULCE DE TOMATE RECIPE (TOMATO JAM)

Steps:

• Wash the tomatoes and make a superficial cross cut on the opposite side of the stems.
• Drop the tomatoes in abundant boiling water (enough to cover them). Remove from the water when the peel starts to come off. Let the tomatoes cool down to room temperature.
• Peel the tomatoes by pinching them on the stem side with your thumb and index finger. Squeeze the tomatoes to extract the seeds, catch into a separate clean bowl.
• Strain the seeds to get all the juice you can.
• In a heavy saucepan boil the cinnamon and star anise in two cups of water until the water becomes lightly colored. Add the tomatoes, tomato juice, sugar, raisins and salt.
• Boil over medium heat, stirring frequently, until you reach the desired consistency (with a light syrup to serve as dessert, no liquid to make it into jam).
• Chill before serving.

FLORENCIA'S DULCE DE TOMATE - ARGENTINE TOMATO JAM

Steps:

• Wash the tomatoes and bring a large pot of water to a boil. When the water is boiling, submerge the tomatoes for a few seconds to scald them and remove to a bowl of cold water to stop the tomaotes from cooking. Peel them, cut in half and remove seeds. Weigh them-for every 6 pounds of tomato pulp, you'll need 6 cups sugar and 2 cups water.
• Put the water and sugar in a pot on the stove top. Stir over medium heat until the sugar has dissolved in the water, making a syrup. Bring the syrup to a boil, add the 6 lbs. tomatoes, and cook for 15-20 minutes, lowering the heat to a simmer. Be sure to watch the pot so that it doesn't boil over-it gets foamy! The foam can be skimmed off the top. After 20 minutes, turn the stove off and let the mixture sit for a few hours.
• After a few hours, re-heat, stirring continuously with a wooden spoon, taking care that it doesn't stick or burn. Bring it to a boil, then lower the heat and let cook for 1-2 hours, stirring periodically. After this time, the tomatoes should have a shininess and transparent look. Stir and taste for sugar, adding more if necessary for your taste. Let cook a little bit and then put into jars or follow the canning procedure for your canning set according to manufacturer's instructions.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

SPANISH TOMATO JAM (MERMELADA DE TOMATES)

Steps:

• Place the tomatoes in a fine sieve set over a bowl and let the juices drain for a few minutes.
• Place the tomatoes in a deep microwave-safe bowl, add the sugar, corn syrup, and lemon juice, and toss to combine. Season with salt to taste, then microwave on high for 5 minutes. Using oven mitts, remove the bowl from the microwave, stir the tomatoes, then return to the microwave. Microwave until the tomatoes are completely soft and their juices have thickened, another 6 minutes.
• Remove the tomatoes from the microwave and let them cool completely. If there seems to be too much liquid, transfer the jam to a sieve and drain again for about 1 minute. Spoon the jam into a clean jar and pour a thin layer of olive oil on top. It will keep in the refrigerator for about 1 week.