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Homemade tomato and basil jelly
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Monique Terra
@moniqueterraa- Ingredients
- Recipe
- Tomatoes without skin and without seeds500 g
- Sweetener or demerara sugar100 g
- Lemon juice1 unit(s)
- Salt to taste
- Basil to taste
- Put all the ingredients in a pan, except the basil leaves (they are sensitive, leave to put in the last few minutes of cooking).
- Bring to a boil over low heat, stirring occasionally.
- When it reaches the consistency of jelly, about 30 min in the fire, it's ready. Only store in a clean, tightly closed glass jar.
- If you are going to reuse a glass jar, remember to run boiling water in it. Then your jam will last more than 30 days without spoiling, if you can't resist and eat it all!
- Extra tip: if you like pepper, make this jelly using chopped girl's finger pepper and put it to cook from the beginning.
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