Tomato and red pepper jam with red chili pepper

Ingredients for 1 servings:

• 300 g tomatoes
• 100 g pointed peppers, red
• 1 pepper, red, dried
• 210 g gelling sugar, 2:1
• 1 lemon(s), the juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Makes 2 glasses of 212 ml each

Score the tomato skin and place the tomatoes in hot water for about 1 minute. Then peel and dice roughly. Deseed the bell pepper, first into strips, then into small cubes. Deseed the chili pepper, then into strips, then into small cubes. Place everything in a bowl with the lemon juice and mix. Transfer to a food processor and chop until the desired consistency is reached. Place the mixture in a saucepan with the gelling sugar, stir, and bring to a boil. Reduce heat and simmer for about 10 minutes, stirring frequently. If the jam is still too chunky for your taste, mash everything in the pan with a regular potato masher and stir. Remove from the heat, pour 1 teaspoon of the mixture onto a small plate, and check if the jam is no longer too runny. If so, add a little citric acid and stir in. Now pour the hot mixture into small jars (twist off), seal immediately, and let cool. The basement is still ideal for storage.