Tomato – Pepperoni – Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g tomato (s) - flesh without skin and seeds
- 250 g preservin suar, 2: 1
- 1 red pepper, possibly 2
- 1 piece (s) ginger, approx. 2 cm
- 1 clove garlic
- 2 teaspoons sea salt
- 0.5 ½ lemon (s), including the juice
- possibly chilli flakes
Print Recipe
Pin Recipe Instructions
- Puree half of the tomatoes, dice the rest. Mix the pureed tomatoes with the preserving sugar. Core the peppers according to the desired heat and cut into small pieces.
- Peel the ginger and clove of garlic, press through the garlic press. Add everything with the lemon juice and salt to the tomato and sugar mixture. Bring to the boil and simmer for at least four minutes. Skim if necessary.
- At this point the jam can be sharpened with chilli flakes.
- Add diced tomatoes and bring to the boil again briefly. Make a gelling test, possibly let it cook a little longer. Pour into prepared small twist-off glasses, turn upside down and let cool.
- Tip:
- If the tomatoes are fully ripe and very soft, you can save yourself dicing and puree everything, since the cubes will disintegrate during cooking anyway.
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