Tomato jam with ginger

Ingredients for 1 servings:

• 1 kg tomatoes, ripe
• 2 lemon(s), the juice
• 2 cm ginger (thumb-thick), chopped
• 1 pack of gelling sugar (2:1)
• 1 lemon(s), untreated, zest

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 24 minutes

Wash the tomatoes, remove the stems, and chop finely. Place the tomatoes and finely chopped ginger in a large, tall saucepan and puree using a hand blender. Add the lemon juice and gelling sugar and let it steep for about 2 hours. Bring to a boil while stirring and simmer for about 4 minutes. Then, using a funnel, fill the prepared twist-off jars, making sure that the rims do not come into contact with the tomato mixture to ensure it lasts longer. After filling, turn the jars upside down and let them stand for 5-10 minutes. Once turned upside down, a vacuum will form within a short time, and the jam will then keep for at least a year. Tip: This jam is not only perfect as a spread on bread, but also makes a great base for a salad dressing.