Wash the tomatoes, remove the stalk and dice. Pluck the basil leaves and roughly chop. Puree the tomatoes, basil, ginger, salt, lime juice and 200 g preserving sugar together well. Put the mixture in a cloth and hang over a saucepan to drain.
The draining takes place overnight, it should be kept in a cold place (refrigerator or cold cellar).
The next day, measure the drained juice, it should be 900 ml. If it is less, express the mass afterwards. Bring everything to the boil with the remaining gelling sugar and the gelling powder. Let simmer for 5 minutes, make a gelling test. Fill jars while still hot and leave to cool while standing on the lid.
The jelly has a shelf life of 6 months and goes well with buffalo mozzarella, spring rolls or poultry.
Ingredients
Print Recipe
Pin Recipe