Tomato and Apple Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 tomato (s), yellow, weighed cleaned
- 400 g apples, peeled and cut out
- 200 ml apple juice
- 100 g walnuts, chopped
- 40 ml lemon juice
- 1 kg preserving sugar, :
- 1 teaspoon cinnamon
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes and press the kernels out with the water. Do not use. Dice the pulp and place in a saucepan with the diced apples and apple juice. Also add the lemon juice at the same time. Cook everything until soft. Then puree with a blender. A few bits can still be preserved.
- Now add the preserving sugar, the chopped walnuts and the cinnamon and cook everything again for 3 minutes. Then fill into glasses and close.
- Yellow tomatoes are a little sweeter. In autumn you can use the ripened tomatoes to make jam. The cinnamon-apple flavor sets the mood for autumn and Christmas.
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