Preserved summer: red, fruity tomatoes jelly

recipe for about 1,3 kg

  • 1 kg ripe tomatoes, intact, washed, diced
  • 1 big organic orange, unpeeled & cut into pieces
  • 2 stems of lemon grass, rudely chopped
  • 5 cm fresh ginger, peeled & diced
  • 1 – 2 intact star anise
  • 3 intact cloves
  • 700 ml water
  • 3 tbs white vinegar
  • 1 kg sugar depending on the amount of juice
  • 2 tbs tomato paste
  • 2 additional ripe & strong tomatoes, seeded & diced

how to do

  • add the tomatoes, the orange pieces, lemon grass, ginger, star anise, cloves, water & vinegar into a big pot
  • let it simmer in the closed pot by a low temperature about 40 – 50 min till the tomatoes are smooth
  • let it cool down a bit & press the mass through a gauze strainer
  • measure the juice & pour it into a clean pot
  • add for each 500 ml juice 450 g sugar into the pot
  • stir constantly by low temperature till the sugar is melted
  • add the tomato paste
  • boil up or about 10-20 min till the mass thickens
  • let it cool down for about 5 min & skim the foam
  • stir in the 2 additional tomatoes
  • fill the mass into warm & sterilised (put them for 10 min by 134 degree C into the oven) jars
  • close the jars with parchment paper
  • if the jelly is cool, close the jars with screw-on lids

look, smell & go for the show…

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