Portuguese Tomato Jelly Food

TOMATO JAM

Steps:

• Wash and remove the tomato skin and seeds.
• In a saucepan, place the tomato cut into small pieces together with the sugar and the cinnamon sticks. Stir with a spoon and bring to a boil over high heat. When starts boiling, reduce to low heat and simmer about 1 hour and 20 minutes until thickens (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.
• Turn off the heat, remove the cinnamon sticks and let cool to room temperature. Reserve the sweet in a glass jar tightly closed.

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.

PORTUGUESE TOMATO JELLY

Steps:

• Purée the tomatoes in a food processor, working in batches if necessary. Pass the pulp through a sieve, pressing with the rounded side of a ladle or spoon to extract as much juice as possible. Measure out 1 quart (4 cups) juice.
• In a large pot, heat the sugar and water, dissolving the sugar to make a syrup, and bring the syrup to a boil. Boil to string stage (240°F/115°C on a jelly thermometer). This could take as long as 30 minutes. ☞TESTER TIP: You can test this by using a spoon to drop a little syrup in ice water. Dip your fingers in the ice water and take a small bit of syrup off the spoon. Quickly press it between your index finger and thumb, then pull them apart. If a thread or string of sugar forms, the sugar is ready.
• When the sugar reaches 240°F (115°C), take the pot off the heat, pour in the tomato juice and lemon juice, and quickly stir to dissolve the sugar lumps that form.
• Return the pot to the stove and keep stirring with the pot over high heat, until it reaches jell stage (220°F/105°C), 20 to 25 minutes. Pay careful attention because the jelly will rise up in the pot and will need constant stirring with a wooden spoon to reduce the volume. As it cooks, the syrup progresses from a pale peachy color to a russet red. As time passes the color darkens more rapidly, turning this russet red just at jell point. Nearing this crucial point, you will also begin to hear the snap and crackle of air bubbles breaking at the surface and popping against the thick syrup. This means you're almost there. If you wish to test the jell point, pull the pot off the heat and spoon a little jelly onto a plate to see if it sets up in a minute or two. The jelly has a very soft, loose consistency and will not end up completely firm like some jellies.
• When the jelly is ready, pour it into sterilized jars. The jelly, curiously, does not set up clear like other jellies but is has a red dotted appearance. Process the jars in a boiling-water bath for 10 minutes.

TOMATO JELLY

Steps:

• Combine tomato and lemon juice in a large pot.
• Add sugar and butter (if using-the butter is to reduce foaming).
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in pectin.
• Return to full rolling boil and boil exactly 1 min., stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads clean.
• Cover with two-piece lids.
• Screw bands tightly.
• Process 5 minutes in boiling water bath canner.