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Ingredientes
- 1 lb (500 g) very ripe tomatoes
- 2½ c. (500 g) sugar
- 3½ ounce (10 cl) balsamic vinegar
- 1 2/3 c. (40 cl) water
- 2 limes
- 2 tbsp thyme flowers
Direcciones
- Squeeze juice from limes
- Peel tomatoes: cut cross in tomato skins, dunk tomatoes in boiling water for 1 minutes, drain and remove skin
- Cut tomatoes in quarters and seed well
- Pour water, sugar, lemon juice, balsamic vinegar and tomatoes into a pan
- Mix ingredients well
- Cook ingredients over low heat for 45 minutes to 1 hr, till all the ingredients are the consistency of a puree
- Pour jelly into previously sterilized jelly jars.
- The preserve will keep several months without problem.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 341 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 184mg | 5% |
| Total Carbs 87.99g | 23% |
| Dietary Fiber 1.4g | 5% |
| Sugars 85.38g | 57% |
| Protein 0.74g | 1% |
