Summary

Ingredients

• 500 g tomato (s)
• 500 g preservin suar, 1: 1
• 3 stalks rosemary, fresh
• 1 chilli pepper (s), or allspice pod (green allspice doux)
• 0.5 teaspoon ½ piment d`Espelette
• salt
• 1 dash vinegar, (cider)

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Instructions

1. Scald tomatoes with boiling water, quench, peel, core and dice, cut the chilli pepper into fine rings.
2. Mix all ingredients and let steep overnight in a cool place.
3. The next day, bring to the boil and cook for 4 minutes while stirring.
4. Immediately pour the jam into small, hot-rinsed screw-top jars, close and turn upside down for 5 minutes.
5. Also tastes delicious on fresh baguette