John Myers
Ingredients for 1 servings:
- 2 nectarines
- 700 g vine tomatoes, small
- 3 Pepper (I had red, yellow and green)
- 1 shallot(s)
- 3 cloves garlic
- 160 ml balsamic vinegar, light or other vinegar
- 250 g gelling sugar 2:1
- 1 tsp salt
- 1 tsp, levelled ginger powder, or optionally fresh ginger, grated
- ¼ tsp cinnamon powder or 2 cinnamon stick(s)
- 1 lime(s), the juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Durable, vegan, versatile, also great as a small gift or souvenir instead of flowers
Peel, core, and dice the nectarines. Wash and quarter the tomatoes. Finely dice the shallot and press the garlic. Deseed and finely dice the chili pepper. Bring everything to a boil in a wide saucepan with the vinegar and ginger, then simmer with the lid on for 45 minutes. Season with cinnamon and salt. Add the preserving sugar, bring to a boil, and after about 8 minutes, check the setting time. Season with lime juice. While boiling, pour into clean screw-top jars and immediately seal. Tastes great with (grilled) meat, Indian dishes, and cheese.
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