Tomato jelly made from red and green tomatoes

Ingredients for 1 servings:

• 1 kg tomatoes, red
• 1 kg tomatoes, green, unripe
• 1 chili pepper(s), optional
• 1 clove(s) garlic, approx.
• 125 ml balsamic vinegar
• 2 tsp coriander, ground, approx.
• 2 tsp mustard seeds, ground yellow
• 1 tbsp black pepper (alternatively cayenne pepper)
• 1 tsp herb salt with basil
• 1 kg gelling sugar, 2:1 or as desired

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

good utilization of the last tomatoes that have not yet ripened

Peel the red tomatoes, wash and dry the green tomatoes. Remove the stems from all tomatoes, roughly dice them, and puree with a hand blender (or a food processor). Add the remaining ingredients, stir everything together, and bring to a boil. Boil gently for the appropriate amount of time, depending on the preserving sugar used. Pour into sterilized twist-off jars (rinse the jars with hot water for 5-10 minutes in the oven at 80°C, with the lid in the kettle) and seal. Serve as a spread on bread or with cheese, game, or cold roasts.