Yellow tomato jam with apples

Ingredients for 1 servings:

• 400 g tomatoes, chunky, yellow, very ripe
• 600 g apples, sour
• 500 g gelling sugar 2:1
• 1 tsp, leveled cinnamon powder
• ½ vanilla pod(s), including the pulp

Instructions

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

for 4 screw-top jars of 150 ml each, with cinnamon and vanilla

Roughly chop the tomatoes; I always leave the seeds and skin in; if you prefer a finer texture, deseed and peel them and weigh just the flesh. Peel and core the apples, then cut into pieces. Mix the tomato and apple pieces with the preserving sugar, vanilla, and cinnamon, and let it sit for at least 2 hours. Then bring to a boil and simmer according to the instructions on the preserving sugar packet; this is usually 4 minutes, stirring constantly. If the setting test is not successful, continue simmering and add a squeeze of lemon juice. Once the setting test is successful, fill to the brim four clean, hot-rinsed 150ml screw-top jars. Seal tightly and turn upside down. It’s best to let it cool like this.