Tomato jam

Yes! Jam with tomatoes! A Mediterranean treat that is so tasty and so easy to make!

It is best served with bread and white cheese. It is most delicious with a smoked cheese, or one similar to Manchego. Personally, I like it simply with Panela. Try it any way you want and serve it as an aperitif or a snack. It will make everyone smile!

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For 500 gr. of tomatoes (one jar of jam)
1- The first thing is to peal the tomatoes. For that, place the tomatoes, preferably medium size and organic, in boiling water for five minutes. Take them out and cut a small line in their skin with a sharp knife. Let them cool enough to be handled.
2- The rest of the process I love to do it by hand, feeling the texture of the tomatoes and wishing well to the ones of cultivated them and the ones who shall eat them. For each tomato:
– Peal it with your hand, cut out the green stem with a knife, then squeeze out gently the seeds and liquid.
– Then squeeze the tomato on top of the cooking pot letting the pulp come out from the sides of your hand.  (alternatively, just cut it in small cubes).
3- In the pot add: one and half teaspoon of freshly crushed black pepper, a generous pinch of salt, a tiny dash of cinnamon (I just scraped a cinnamon stick lightly three of four times) and 220 gr of sugar.
4- Bring the tomato mix to a boil and mix constantly for about 15 to 20 minutes. Most of the liquid should have evaporated. Keep on mixing so that it does not stick to the pan. Even if you see some pinkish foam, just keep on mixing it will eventually blend with the rest.
5- Finally, place in a sterilised jar. Place in the fridge once it has cooled. It can stay up to three months.

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