Green tomato jam

Ingredients for 1 servings:

• 1 kg tomatoes, green
• 1 apple
• 1 organic orange(s), zest and juice
• 1 organic lemon(s), zest and juice
• 50 g ginger
• 250 g gelling sugar 3:1
• 1 sachet of sugar-free gelling agent
• 1 pinch of salt
• 1 tsp cinnamon
• 1 pinch of cardamom
• 2 carnations
• 1 allspice berry
• 1 chili pepper(s), optional
• n. B. cane sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the green tomatoes, remove the stems, remove the bad parts, and cut into pieces. Peel, core, and finely chop the apple, and add it. Peel the ginger, finely chop it, or add it as juice. Cook on low heat with the lid closed for about 15-20 minutes, until the pieces break down a bit. Stir frequently at first to prevent burning. Rinse clean jars and lids and place them in the oven at 105°C (221°F) with the lids moist and uncovered. Wash the lemon and orange. Add the zest to taste (about the whole lemon and half the orange). Squeeze the lemon and orange and add the juice. Crush the cinnamon, cardamom, cloves, and allspice in a mortar and pestle or use powder. Add salt and spices. If desired, add the chili pepper (about 1/4 habanero or a small bird’s eye—but not too much). Mash everything with a hand blender or potato masher (using a potato masher will result in a chunky jam). Add the gelling sugar and gelling agent while stirring, and cook for 5 minutes. Season to taste with more cane sugar, spices, salt, lemon, or orange. If necessary, test the setting on a plate (the jam will firm up slightly when cold). Bring to a boil again. Pour into the very hot, sterile jars, seal each jar immediately, and turn it upside down. Note: It is important that the inside of the jars remain untouched and that everything is absolutely clean. This way, the jam will keep for several years without refrigeration. Once opened, keep refrigerated and use promptly.