Tomato Jam

Ingredients

• 500 g Tomatoes (peeled and diced)
• 2 fresh chili peppers (finely diced)
• 250 g Jam sugar 2:1

Steps

1. 1

   Prepare the tomatoes for peeling by scoring a cross on the bottom of each tomato.

2. 2

   Place the tomatoes in boiling water for about 30 seconds until they are completely submerged.

3. 3

   Immediately plunge the blanched tomatoes into cold water.

4. 4

   Peel off the skin of the tomatoes, remove the stem attachment, and dice the flesh into small cubes.

5. 5

   Also dice the chili peppers into small cubes.

6. 6

   Place the diced tomatoes, diced chilies, and jam sugar in a pot and bring the mixture to a boil.

7. 7

   Let the mixture boil for five minutes.

8. 8

   After the cooking time, blend the tomatoes and chilies finely using an immersion blender.

9. 9

   Pour the hot jam into jars that have been previously sterilized in hot water.

Notes

The jam keeps for up to three weeks when stored in a cool place. Ideal as a spread or as a side dish for grilled meat.

Nutrition per serving

• Spread
• Side dish
• Vegetarian
• Spicy
• Preserving
• Tomatoes
• Grilling