Tomato Chili Jam

For the tomato and chili jam, cut the tomatoes into small pieces, mix with lemon juice and preserving sugar and leave to infuse for a few hours.

Remove the seeds from the chili peppers, cut them into small pieces and add them. Bring the mixture to a boil and strain through a sieve.

Boil again for 5 minutes and add the hermetic aid. Pour into hot rinsed jam jars.

Depending on taste, add sage and rosemary to the tomato and chili jam and seal immediately.

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