Portuguese Tomato Jelly

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Notes

Refrigerator Jam Safety

Use sterilized heatproof jars. To sterilize, wash jars and lids in hot, soapy water, rinse well, then either run them through a dishwasher’s sanitize cycle or submerge in boiling water for 10 minutes; let air-dry (do not towel-dry). Fill hot, cap, and refrigerate promptly (≤40°F). Use clean utensils—no double-dipping. Keep 2 weeks (low-sugar: 7–10 days). If any mold appears, discard the entire jar—do not taste. For longer storage, freeze up to 3 months with ½-inch headspace. Label and date.

Adapted From

The Cook and the Gardener

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Nutrition

Serving: 1 tablespoonCalories: 35 kcalCarbohydrates: 9 gProtein: 0.1 gFat: 0.04 gSaturated Fat: 0.002 gMonounsaturated Fat: 0.001 gSodium: 2 mgFiber: 0.1 gSugar: 9 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Notes

Refrigerator Jam Safety

Use sterilized heatproof jars. To sterilize, wash jars and lids in hot, soapy water, rinse well, then either run them through a dishwasher’s sanitize cycle or submerge in boiling water for 10 minutes; let air-dry (do not towel-dry). Fill hot, cap, and refrigerate promptly (≤40°F). Use clean utensils—no double-dipping. Keep 2 weeks (low-sugar: 7–10 days). If any mold appears, discard the entire jar—do not taste. For longer storage, freeze up to 3 months with ½-inch headspace. Label and date.

Adapted From

The Cook and the Gardener

Explore More with AI

Nutrition

Serving: 1 tablespoonCalories: 35 kcalCarbohydrates: 9 gProtein: 0.1 gFat: 0.04 gSaturated Fat: 0.002 gMonounsaturated Fat: 0.001 gSodium: 2 mgFiber: 0.1 gSugar: 9 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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