A sweet jam with a clove scent, prepared by cooking fully ripe small tomatoes in syrup. Unlike green tomato jam, this jam highlights the natural sweetness of ripe tomatoes, adding a surprising flavor to breakfast tables.
Dip the tomatoes in boiling water for a few seconds and peel off the skins, then pierce them in several spots with a fork.
Mix the tomatoes with sugar and cloves, cover, and let rest for at least two hours.
Boil the mixture together with water in a wide pot over medium heat.
Add the lemon juice and cook until the syrup thickens. Important: it is ready when the tomatoes turn translucent and absorb the syrup; fill sterilized jars while boiling hot and seal them.
Important: Peel the tomatoes and prick the skins with a fork so they absorb the syrup better; if the skin isn't pricked, the syrup won't soak in. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
To peel tomatoes easily, dip them in boiling water for a few seconds, then transfer to ice water. A pinch of cinnamon or vanilla adds a pleasant aroma to the jam.
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