Tomato-green grape jelly

Ingredients for 1 servings:

• 450 g green grapes
• 650 g tomatoes
• 1 lemon(s), the juice
• 1,100 g gelling sugar, 1:1
• 2 bags of citric acid
• 1 shot of orange juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

makes 5 glasses of 250 ml each

Halve the grapes and place them in a large saucepan (I use a 28 cm party pot with higher rims). Halve the tomatoes, generously remove the blossom end, cut into pieces and add them to the pot. Squeeze the lemon and add the juice with the squeezed pulp (but without the seeds) to the pot. Turn on the heat to high. Add a good splash of orange juice to the pot and stir well. Once everything is boiling, reduce the heat to medium and simmer for about 8-10 minutes. Then pass everything through a sieve over a pot. Place the contents of the pot over high heat, add the gelling sugar and stir well. Once everything is boiling, reduce the heat to medium, stir in 2 sachets of citric acid and simmer for about 5 minutes. Take a gelling test, fill into jars and seal.