Preserved summer: red, fruity tomatoes jelly

recipe for about 1,3 kg

• 1 kg ripe tomatoes, intact, washed, diced
• 1 big organic orange, unpeeled & cut into pieces
• 2 stems of lemon grass, rudely chopped
• 5 cm fresh ginger, peeled & diced
• 1 – 2 intact star anise
• 3 intact cloves
• 700 ml water
• 3 tbs white vinegar
• 1 kg sugar depending on the amount of juice
• 2 tbs tomato paste
• 2 additional ripe & strong tomatoes, seeded & diced

how to do

• add the tomatoes, the orange pieces, lemon grass, ginger, star anise, cloves, water & vinegar into a big pot
• let it simmer in the closed pot by a low temperature about 40 – 50 min till the tomatoes are smooth
• let it cool down a bit & press the mass through a gauze strainer
• measure the juice & pour it into a clean pot
• add for each 500 ml juice 450 g sugar into the pot
• stir constantly by low temperature till the sugar is melted
• add the tomato paste
• boil up or about 10-20 min till the mass thickens
• let it cool down for about 5 min & skim the foam
• stir in the 2 additional tomatoes
• fill the mass into warm & sterilised (put them for 10 min by 134 degree C into the oven) jars
• close the jars with parchment paper
• if the jelly is cool, close the jars with screw-on lids

look, smell & go for the show…