Tomato Jam with Basil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg tomato (s)
- 0.5 ½ bunch basil 2: 1
- 500 g preservin suar
- 1 teaspoon ginger powder
- 1 packet citric acid (5 g)
- Cayenne pepper
- Pepper from the pepper mill
- salt
- Chili, (Pul Biber, Turkish Chili Mix)
- Garlic
Print Recipe
Pin Recipe Instructions
- Peel the tomatoes with a vegetable peeler and remove the stem end. Dice and puree in a blender. Put the mixture in a saucepan and mix with half of the preserving sugar and citric acid. Bring to the boil and stir in the remaining preserving sugar. Chop the basil and stir in. Season to taste with ginger powder, pepper, salt, cayenne pepper and Turkish chilli. Let cook for about 10 minutes.
- Fill into glasses and close. Let it cool down a little and let it cool properly in the fridge.
- Makes about 5 small jelly jars full. Tastes good as a roll spread or on cheese rolls.
- If you want, you can also boil 1-2 cloves of garlic or stir in finely chopped. Just try a few variations!
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