Fruity Tomato Compote
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 5 h. 30 min.
Ready in
Calories:
0
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 0 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 4 mg | (0 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1200
Product recommendation
To sterilise jars: wash the jars in hot soapy water, rinse well and dry in the oven, 180°C (160° fan) 350°F gas 4 for 10-15 minutes.
Preparation steps
1.
Cut the tomatoes into quarters.
2.
Weigh the tomatoes and then weigh half the weight of sugar.
3.
Put the sugar, tomatoes, lemons, ginger, cardamom and bay leaves into a large heavy-based pan. Stir until the sugar dissolves, then leave to stand for 3 hours.
4.
Bring to a boil, stirring.
5.
Reduce the heat and simmer for about 2 hours, until reduced and thickened. To test - drip some of the liquid onto a cold plate. If it sets, the jam is done. Remove the bay leaves.
6.
Ladle into warm sterilised jars and cover the surface of the jam with waxed circles. Wipe the outside of the filled jars. Seal tightly with lids or transparent covers and elastic bands. This must be done while the jam is hot not warm, to prevent mould forming.
