As we all know, the abundance of fruits or vegetables occurs during the summer, and it is the best time to make the jam that you like the most to consume it during the year.
You can do it whatever you want, but we are going to propose the tomato jelly. It is ideal to have for breakfast with some toast with fresh cheese or spread. You can also use it to season meats with sweet and sour flavors.
1 kilo of ripe tomatoes, 750 grams of sugar and the juice of one lemon. To give it more flavor and perfume, you can add a clove of spice.
Blanch the tomatoes in boiling water for 30 seconds, drain and peel. Then cut them in half and remove the seeds.
Put the pulp of the tomatoes in a clay pot. Sprinkle with the sugar and sprinkle with the lemon juice. Then let it rest in the refrigerator for 12 hours. After that time add the cloves and place the casserole on the fire, cooking very slowly and stirring often using a wooden spoon. The required cooking time is 50 minutes.
Now you must remove the clove and place the jam in the jars (sterilized) previously prepared. In Directo al Paladar you will find the final treatment of jam preserves explained step by step.