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Tomato jam 140g jar

Paiarrop tomato jam, 140g, jar

£3.45 (Each) (out of stock)

  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product

Sweet tomato preserves have been made in Spain for many years.

This jam is prepared using 55% premium quality ripe, flavoursome tomatoes that are often readily available in Spain, combined with sugar. Lemon juice is added to help the acidity of the tomatoes to cut through the sweetness of the sugar.

This tomato jam makes an excellent partner to salty cheeses or charcuterie.

For quick tapas, fill some mini pastry cases, or spread crackers with some warm Torta de Barros and top with tomato jam.

Tomato (55%), sugar, lemon juice and thickener: carob gum
Storage & Care
An average shelf life of ten months. Store in a cool and dry place. Once opened keep refrigerated and use within one week.
Nutrition Per 100g
Energy 944kJ / 225kcal
Fat 0.2g
   of which saturates 0g
Carbohydrate 55g
   of which sugars 52.5g
Protein 0.4g
Fibre 1.7g
Salt 0g
* Typical values per 100g


Paiarrop is based in Valencia where Amalio Vallés, the company’s founder, has been buying the best local quinces, figs and tomatoes for his jams and fruit wheels since the 1990s.

It specialises in traditional, additive free products.

Goat’s curd cheesecake with sweet tomato jam (Quesada la bauma con confitura de tomate)

250g goat’s curd
8 eggs
200g caster sugar
750ml double cream
icing sugar and ground cinnamon to decorate
4 tablespoons sweet tomato jam to serve

"On a visit to Toni Chueca, who supplies us with Garrotxa goat’s cheese from his La Bauma dairy in Berguedà, he gave me some goat’s curd to try, explaining that he sells it to Catalan chefs for sauces and puddings. It was so delicious - delicate and sweet, with almost no acidity - that I decided we must bring some to London, and Leo developed this recipe around it for Casa Brindisa. Our chefs, who have the benefit of large ovens, bake the cake in longhandled metal frying pans, but at home you can use a more conventional cake tin."


  1. Preheat the oven to 140°C/ gas 1.
  2. Slowly combine the goat’s curd, eggs, sugar and double cream in a bowl.
  3. Line a 22cm, 6cm high ceramic dish or cake tin with foil, making sure you leave no gaps in order to avoid any leakage, and spoon in the mixture.
  4. Place the dish or tin in a deep roasting pan. Pour in enough boiling water to come halfway up the sides of the pan and put into the preheated oven for 1¼ hours until, if you shake it gently, it has a more solid jellylike texture. Switch the oven off and leave in the oven for another 45 minutes.
  5. Remove and allow to cool fully for another 30 minutes before putting into the fridge to chill for around 12 hours (or overnight). To turn out, place a plate over the top of the tin and turn both over together so that the cheesecake is sitting on the plate.
  6. Dust the top with sugar and cinnamon and serve with the tomato jam.