Tomato jam with herbs of Provence

Ingredients for 1 servings:

• 2 kg tomatoes, ripe
• 1 kg sugar
• 2 tbsp, heaped herbs of Provence
• 1 pinch of salt
• 3 tsp, heaped agar-agar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Briefly place the jam jars and lids in boiling water, then cover and dry on a wooden board with a kitchen towel. Briefly dip the tomatoes in boiling water, then peel off the skins. Place the peeled and slightly chopped tomatoes in a saucepan with the sugar, Provençal herbs, and salt, and mix well. Boil for 10-15 minutes. During the last 5 minutes, stir in the agar-agar until there are no lumps, and let it cook. Agar-agar is a very effective gelling agent, but this only becomes apparent after it has cooled, so don’t add more than 3 teaspoons! Check that the jam has set well. To do this, use a wooden spoon to place a few curds onto a small porcelain plate. The last drop should remain suspended. Pour the jam into the jars and seal immediately. Place the jars on their lids for a few minutes, then label them. With the specified amount of gelling agent, the jam will definitely set.