Tomato jam with apples and rosemary

Ingredients for 1 servings:

• 1 ½ kg tomatoes
• 2 apples
• 1 lemon(s), peel and juice, organic
• 2 tbsp, heaped tomato paste
• 1 piece(s) ginger, size according to taste
• 3 sprigs rosemary
• 1 ½ packs of gelling sugar 2:1, approx. 750 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

for approx. 6 twist-off jars

Remove the stems from the tomatoes and cut into quarters or sixths, depending on their size. Place the tomatoes in a wide saucepan without adding any more liquid and cook until the tomatoes are soft. Strain the cooked tomatoes through a food mill. This leaves the skins and seeds in the sieve, while the liquid and tomato puree are collected in the bowl below. Wash the lemon with hot water, grate the zest, and squeeze out the juice. Add the zest and juice to the tomato puree. Peel a piece of ginger and finely grate it. Add the ginger to the tomatoes. Strip the rosemary needles from the sprig and chop very finely. Add the chopped rosemary to the tomatoes. Peel the apples, quarter them, remove the cores, and cut them into small pieces. Return the tomato puree to the pan, add the tomato puree (this enhances the tomato flavor even more), and cook with the apple pieces until the apples are soft. If you don’t want any apple pieces in the jam, puree everything with an immersion blender. Stir the gelling sugar into the mixture and simmer gently over medium heat for 4 minutes. Then place a small dollop of jam on a cool plate, wait a moment, and check to see if it begins to set. This is called a set test. If the set test is satisfactory, pour the hot jam into prepared twist-off jars and seal immediately. Tip: Spread cream cheese on dark bread, onion bread, or other savory bread and top with a little tomato jam.