Tomato-Chili Preserve
This tomato-chili preserve from Spoonsparrow provides a spicy and fruity start to the day.
Ingredients
- 500 g black tomatoes (very ripe)
- 500 g red tomatoes (very ripe)
- 2 chili peppers
- 500 g gelatin sugar (2:1)
- 75 ml balsamic vinegar
Instructions
-
1.
Clean jars and lids thoroughly: sterilize in a pot of boiling water for about 10 minutes and let them dry on a clean towel.
-
2.
Wash the tomatoes, roughly chop half and finely puree the rest, cut the remaining tomatoes into small cubes. Wash the chilies, halve, deseed, remove the inner skins, and slice into strips. Mix chili and tomatoes with sugar and slowly heat in a pot over medium heat while stirring constantly.
-
3.
When the mixture boils, add balsamic vinegar to taste and desired color intensity. Let the preserve bubble for 4-5 minutes and perform a gel test. If it has not set yet, cook for another 2-3 minutes. Fill the jars with the tomato-chili preserve, seal tightly and let cool.
