John Myers
Tomato and Lemon Jam
The perfect tomato and lemon jam recipe with a picture and simple step-by-step instructions.
- 5 Lemons
- 1 kg Tomatoes
- 1,5 kg Preserving sugar 2: 1
- Water
- Wash the lemons. Peel off the peel thinly as zest and put in a saucepan. Cover with a little water and cook for about 15 minutes until soft. Squeeze the peeled lemons, collect the juice in a liter. Line a bowl with a cheesecloth and add the lemon flesh and seeds.
- Blanch the tomatoes and peel off the peel. Quarter and core the tomato and cut into strips. Put the kernels of the lemon flesh in the cheesecloth and then tie the cloth.
- Add the tomato pulp to the boiling lemon zest in the saucepan. Fill up the lemon juice with cold water to 1.8 liters and add. Now put the cheesecloth in and bring everything to a boil. Cook for 45 minutes.
- Lift the cloth out of the mass and squeeze it out over the pot. Now puree the mixture with the blender.
- Stir in the preserving sugar 2: 1, bring to the boil and simmer for 3 minutes.
- Fill into clean jars with screw caps and close tightly.
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