For 3 glasses of 350 ml
- 2 kg of tomatoes
- 2 organic lemons
- 1 vanilla bean
- 500 g raw cane sugar
- 1 pack of gelling aid 2:1
1. Wash tomatoes. Cut the skin crosswise and remove the stalk. Pour boiling water over tomatoes in a bowl. Let stand briefly, then remove and rinse with cold water. Peel and dice the tomatoes. Put in a pot. Peel the lemon zest with a vegetable peeler and squeeze out the juice.
2. Split the vanilla pod lengthwise. scrape out pith. Add the vanilla pod and pulp, lemon juice, the zest of one lemon and 300 g sugar to the tomatoes and leave covered for 30 minutes.
3. Bring the tomatoes to the boil and cook over a low heat for about 1 hour, stirring occasionally. Strain through a sieve. Mix with the remaining sugar, lemon zest and gelling aid and bring to the boil again. Let simmer for 4 minutes, stirring constantly. Pour into jars (with screw caps) that have been rinsed with hot water, close the jars and leave on the lid for 20 minutes. The jam tastes great as a sweet spread, but also with raw milk cheese and roasted or grilled poultry.
Per tablespoon (20 g) 40 kcal fat: 0 g / preparation time approx. 2 hours
