Tomato jam with carrots and parsnips

Ingredients for 1 servings:

• 3 kg tomatoes
• 1 kg carrot(s)
• 500 g parsnip(s)
• 3 m.-sized onion(s)
• 200 g mixed seeds (e.g. pine, pumpkin and sunflower seeds)
• 4 clove(s) garlic, optional
• 150 ml balsamic vinegar, lighter, up to 200 ml or to taste
• 750 g gelling sugar 3:1
• e.g. salt and pepper
• e.g. fenugreek
• e.g. chili
• 1 tbsp curry

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

vegan and vegetarian

Peel and finely dice the tomatoes, also peel the carrots and parsnips and either dice them very finely or grate them finely. Also finely dice the onions and garlic. Bring everything to a boil in a large saucepan and simmer for about 15-20 minutes. Then add the vinegar, seeds, and sugar and simmer for another 10-15 minutes. Add the curry and fenugreek and season with salt, pepper, and chili if desired. It goes perfectly with meat, whether grilled or for fondue, or simply on top of cheese or cold cuts. It also tastes great on its own like jam. Have fun and enjoy this recipe.