Recipe Yellow tomato jam and peppermint
Preparation time:
30 Minuten
Shelf life:
Conserver au frais (<6°C)
Ingredients
Number of persons: Mehrere
Preparation
- Immerse the yellow tomatoes, or pineapple tomatoes, a few seconds in boiling water in order to peel them more easily.
- Peel them, cut them into quarters, remove the juice (keep it if you want to make tomato juice) and seeds. Weigh them to get 1 kg.
- Put the flesh of the tomatoes, lemon juice and sugar in a jam bowl then mix. Macerate your preparation for several hours.
- Then pour your preparation into a saucepan and bring it to a boil. From this moment, count the cooking time: 15 to 20 minutes.
- Maintain a high fire and stir often. Add the chopped peppermint leaves at the end of cooking to release their perfume and make better canned tomatoes.
- Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must flow slowly.
- ECUMER AND EXPECTED WITHOUT WELL TO THE POTE OF THIS JULY TOMATO JUSTER. Return the pots for 1 min, then put them back to the place to let them cool.
