John Myers
Sweet Tomato and Blood Orange Jelly
The perfect sweet tomato and blood orange jelly recipe with a picture and simple step-by-step instructions.
- 1400 gr Tomatoes
- 1 piece Vanilla pod
- 200 ml Blood orange juice
- 1 packet Citric acid
- 450 g Preserving sugar 2: 1
- Cut out the stalks of the tomatoes and then cut the fruit into small pieces. Cut open the vanilla pod and scrape it out.
- Put the tomatoes and vanilla pulp plus the pod in a saucepan and simmer over medium heat until the tomatoes have crumbled. Then let it run through a sieve and collect the juice. Measure out 700 ml of tomato juice (if it is less tomato juice, then compensate accordingly with O-juice).
- Now add the orange juice, the preserving sugar and the citric acid and let it steep for 2 hours, then bring everything to a boil. Let it boil for 4 minutes, then do the gelling test, if it doesn’t gel !! … you can stir in a little more gelling sugar and let it boil again until the mass gels.
- Then immediately pour the mass into prepared jars (jars should stand on a damp cloth, so you take the tension off the jar when the hot mass is poured in), put the lid on and leave it on the head for a good 5 minutes so that the jar draws a vacuum . Then turn it over and cover it with a cloth and let it cool down slowly.
- 5th mass makes 6 glasses of 220 ml each.
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