Tomato Jelly Made from Red and Green Tomatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg tomato (s), red
- 1 kg tomato (s), green, unripe
- 1 chilli pepper (s), optional
- 1 clove garlic, approx.
- 125 ml balsamic vinegar
- 2 teaspoons coriander, ground, approx.
- 2 teaspoons mustard seeds, ground yellow
- 1 tablespoon black pepper (alternatively cayenne pepper)
- 1 teaspoon herbal salt with basil
- 1 kg preserving sugar, 2: or as desired
Print Recipe
Pin Recipe Instructions
- Skin the red tomatoes, wash and dry the green tomatoes. Remove the roots of all tomatoes, roughly dice and puree with the magic wand (turning it with the wolf is also possible). Add the remaining ingredients, stir everything and bring to the boil - according to the specification of the gelling sugar used, let it boil for the appropriate time and fill into sterilized twist-off glasses (glasses rinsed hot for 5-10 minutes in the oven at 80 °, lids in the kettle) and close .
- As a spread or with cheese, game, cold roast
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