Summary

Ingredients

• 1.6 kg tomato (s), aromatic
• 4 sprigs thyme or, if available, lemon thyme
• 0.5 teaspoon ½ fennel seeds
• 0.5 teaspoon ½ salt
• 500 g preservin suar, 3: 1
• 4 tablespoon lemon juice

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Instructions

1. Wash and chop tomatoes. Rinse off the thyme and remove the leaves. Chop the fennel seeds.
2. Cover the tomatoes, thyme and fennel with 200 ml of water and salt in a large saucepan and bring to the boil. Reduce the heat, remove the lid, simmer the tomatoes for about 20 minutes until they disintegrate. Puree the sauce in the blender and strain through a sieve. Let cool down.
3. Measure out 1 1/2 kg of the tomato puree and mix with the preserving sugar in a large saucepan. Add lemon juice, bring to the boil over high heat while stirring, until everything bubbles vigorously. Let simmer for 4 minutes without stopping to stir.
4. Take the pot off the stove. Fill jars rinsed with hot water to the brim with the mixture and immediately close with lids.
5. Makes approx. 1500 ml.
6. The jam goes particularly well with goat cream cheese.
7. Tip:
8. If a tomato sauce doesn`t taste as tomato as it should - a spoon of the jam works wonders.