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🍽️ Homemade Tomato Jam with Rosemary

117 kcal · 30 min · 4 servings

Ingredients

• 2 kg ripe vine tomatoes
• 4 sprigs rosemary
• 120 g rice syrup
• 1 lemon
• 0.5 vanilla pod
• 2 dried chili peppers
• salt
• pepper
• 6 tsp agar-agar
• 10 g tomato paste (1 tbsp)

Instructions

1. 1. Score a cross into the bottom of the tomatoes.
2. 2. Pour boiling water over the tomatoes.
3. 3. Peel off the skin and remove the hard stem ends.
4. 4. Cut the peeled tomatoes into coarse chunks.
5. 5. Wash the rosemary and shake it dry.
6. 6. Pluck the needles from the stems and chop them finely.
7. 7. Place the tomato chunks, chopped rosemary, and syrup into a pot.
8. 8. Stir the mixture and let it stand for two hours.
9. 9. Rinse the lemon under hot water.
10. 10. Dry the lemon and grate the zest finely.
11. 11. Squeeze the juice from the lemon.
12. 12. Slice the vanilla pod in half lengthwise.
13. 13. Scrape the seeds out of the pod with a knife.
14. 14. Add the lemon zest, vanilla seeds, and chili peppers to the tomato mixture.
15. 15. Season everything with salt and pepper.
16. 16. Bring the jam to a boil.
17. 17. Simmer the jam for about four minutes over medium heat.
18. 18. Blend the mixture briefly with a hand blender.
19. 19. Mix the agar-agar with six tablespoons of cold water and the lemon juice.
20. 20. Stir the tomato paste and agar-agar mixture into the tomatoes.
21. 21. Let the mixture boil for one more minute.
22. 22. Fill the boiling hot jam into clean jars.
23. 23. Turn the jars upside down for about ten minutes.
24. 24. Turn the jars right side up and let them cool down.

Nutrition per serving

• kcal: 117
• Protein: 3 g · Fett/Fat: 1 g · Carbs: 23 g