Friday, 9 November 2012

Tomato and coconut jam / Doce de tomate e côco!

Ingredients (makes 2 small jars):
400g tomatoes, peeled and diced
180g caster sugar
30g shredded desiccated coconut
Method:
Place the tomatoes and sugar in a saucepan. Bring to the boil and then simmer over a low heat.
Stir in the shredded coconut towards the end of cooking and whizz with a hand blender until smooth.
Return to the heat, stirring frequently to stop it catching on the bottom of the pan and cook until the "jam" temperature is reached on a sugar thermometer.
Pour it into hot, sterilised jars and seal them immediately.
Recipe: Blog "No soup for you".
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A primeira vez que vi e me apaixonei por este doce fantástico, foi aqui e depois, foi só ir ao "No soup for you", buscar a receita usando o método do tacho e do fogão e aqui está ele...:)))!!
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