John Myers
Tomalade with Ginger
The perfect tomalade with ginger recipe with a picture and simple step-by-step instructions.
- 1 kg Vine tomatoes
- 500 g Preserving sugar 2: 1
- 2 Lemons
- 1 Chili peppers dried, chopped
- 2 tablespoon Balsamic fig vinegar (if available, otherwise old balsamic vinegar)
- Chili powder
- 1 Pcs Chopped ginger (size to taste, otherwise about walnut size)
- 1 bunch Basil
- Wash the tomatoes, cut them into small pieces and cook for approx. 5 minutes.
- Chop the ginger, cut the basil into small pieces, add to the tomatoes, cook briefly.
- Purée with a hand strainer, if you don’t like seeds, then pass through a fine sieve.
- Put back in a saucepan, add lemon juice from two lemons, add preserving sugar and let it simmer for three minutes, stirring. When taken off the heat, stir in the basil.
- Lay out a damp towel * and pour the jam into jars that have been rinsed with hot water. For twist-off glasses, turn upside down for 5 minutes. * Moist towel so that the glasses do not break from the hot liquid ;-))
- Is delicious with cheese
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