Tomato jam with fennel

Ingredients for 1 servings:

• 1.6 kg tomato(s), aromatic
• 4 sprig(s) thyme or, if available, lemon thyme
• ½ tsp fennel seeds
• ½ tsp salt
• 500 g gelling sugar, 3 : 1
• 4 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tastes very good with goat cheese and for refining tomato sauces

Wash and chop the tomatoes. Rinse the thyme and pick off the leaves. Chop the fennel seeds. Cover the tomatoes, thyme, and fennel with 200 ml of water and salt in a large saucepan and bring to a boil. Reduce the heat, remove the lid, and simmer the tomatoes for about 20 minutes, until they break down. Puree the sauce in a blender and pass through a sieve. Let cool. Measure out 1 1/2 kg of the tomato puree and mix it with the gelling sugar in a large saucepan. Add the lemon juice and bring to a boil over high heat, stirring constantly until bubbling. Let it simmer for 4 minutes, stirring continuously. Remove the pan from the heat. Fill hot, rinsed screw-top jars to the brim with the mixture and immediately seal with lids. Makes about 1500 ml. This jam goes particularly well with fresh goat’s cheese. Tip: If a tomato sauce doesn’t taste as tomatoey as it should, a spoonful of jam works wonders.