Chop tomatoes, add juice and zest of 2 lemons and grated ginger, cook very slowly for 2,5 - 3 hours until all water is evaporated. Stir occasionally to prevent sticking on the bottom of the pot. Add sugar and cook for another 30mins. Pour the jam into sterilized glass jars and store up to a few weeks. I made 3 medium sized jars out of 2kg tomatoes.
This jam is perfect for meat and cheeses but also tastes great on bread as well as on pancakes or omelettes.
Is is sweet?ReplyDelete
Yes, it's actually very sweet. The original recipe said to add equal amount of sugar (3cups evaporated tomatoes=3 cups sugar). I added only a cup instead almost three and it was grrrreat!Delete
Świetnie wygląda! Gdzie dostałaś takie cuda zielone?ReplyDelete
Z ogrodu jakiejś pani, sąsiadki teściów :) Miała ich ze sto kilo i chętnie obdarowywała wszystkich, ktorzy mijali jej dom :)Delete