Yellow cherry tomato jam

Ingredients for 1 servings:

• 800 g cherry tomatoes, yellow
• 350 g gelling sugar 2:1
• 50 ml lemon juice, freshly squeezed
• 1 piece(s) fresh ginger, max. thumb-sized
• 1 tbsp, levelled lemon zest, unsprayed

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

with ginger and lemon

Place the unpeeled cherry tomatoes in a saucepan, add half of the lemon juice, and simmer over medium heat until the tomatoes break down. Stir regularly, otherwise the tomatoes will burn. As soon as the skins separate from the tomato flesh and a tomato puree or thick soup forms, add all of the gelling sugar and stir well. Finely grate the ginger and add it. Use a piece of ginger no larger than your thumb, as otherwise the aroma and spiciness will be too overpowering. Then add the grated lemon zest and finally the rest of the lemon juice. Purée thoroughly with a hand blender and simmer for 5-10 minutes. Twist-off jars: Place opened jars in a container of warm water so that they are preheated when the jam is added and do not shatter. While the jam is still boiling, use a ladle and a funnel (to keep the rim of the jar clean and germ-free) to fill the jars. Quickly screw the lids onto the jars and let them stand upside down for about 10 minutes. It also tastes great in this form as a sweet jam on breakfast bread, or with cheese and other savory dishes.