Spicy tomato jam
Once upon a time, a colleague at work brought me Portuguese tomato jam, it was as good as any jam and it looked a bit like pomegranate jam ... I never made it because I don't believe my family would eat it, but it was good to try. A few days ago, my neighbor, who is of Italian origin but was born here, brought me some jam to try but something completely different than the jam I tried from a Portuguese colleague and of course I had to make it because this is my "litter". ", I adore that sweet and spicy taste.
Preparation steps
- Wash the tomatoes and peppers, cut the tomatoes into smaller cubes, remove the peppers from the seeds and chop very finely. Peel a squash, grate it and squeeze the juice. Grate the lime zest and squeeze the juice. Add pepper, salt, sugar, stir and put on the stove to cook. Put everything in a wider pan.
- Measure the spices and put them in a muslin bag, if you don't have it, put it in gauze and tie it with cooking thread, and add it to the sherpa and cook for about an hour to simmer. Towards the end, reduce the temperature and cook, but stir much more often because the mass is quite thick and be careful not to burn it. If you want, you can grind the mixture a little with a stick mixer or leave it as it is. Pour hot jam into washed and sterilized jars, close and leave to cool to room temperature, later leave in the pantry. Once you open the jar, store in the refrigerator.
- Serve as jam on a piece of bread or eat with some sharper cheeses, goat cheese, blue cheese and I believe it is great with feta cheese.
- Pleasant !!!!
Serving
This is also a great idea to pour into smaller jars and give to friends for Christmas or New Year.
