Sweet tomato jam (dulce de tomate)

Ingredients

• 1.2 kg peeled (see Note), seeded (about 2 kg whole) ripe tomatoes
• 605 g (2¾ cups) caster sugar, warmed (see Note)
• 60 ml (¼ cup) lemon juice
• chargrilled bread, to serve

Instructions

Roughly chop tomatoes and place in a large saucepan with 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.

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.)

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.

Spread on bread and refrigerate after opening.

Note

• 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. 

• Warm sugar by microwaving on 80 per cent power for 5 minutes, stirring halfway, or placing on an oven tray in a preheated 160°C oven for 10 minutes; this helps the sugar to dissolve faster.

Photography by John Laurie.

As seen in Feast magazine, Jan 2012, Issue 5.