Adding tomato jam to the panel of essential Portuguese jams is a true challenge. It is therefore necessary to demonstrate why it is worth giving a chance to our interpretation of one of the treasures of Portuguese confectionery.
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To start at the beginning, Ana Paula selects the most mature organic tomatoes with the firmest flesh. Next, she prepares the fruit, removing its peel and seeds, and combines it with sugar and a hint of cinnamon and lime.
Tip: Let it reveal itself on some scones or, more daringly, use it to ornament a duck magret and allow yourself the pleasure of feeling enveloped by the aroma and the flavour of the fruit.