Red Tomato Jam for Winter

Cooking method

1. Step 1:

   

   Gather your ingredients. The star here is the tomatoes, and choosing them well matters: for a chunky jam, use tomatoes that are fully ripe but still firm. For a smoother, more uniform jam, softer large-variety tomatoes work fine too.

2. Step 2:

   

   Wash the tomatoes well under running water and drain them in a colander to shed any excess liquid.

3. Step 3:

   

   Cut out the stem ends, then halve or quarter smaller tomatoes, or cut larger ones into chunks. Put them in a heavy-bottomed pot.

4. Step 4:

   

   Take a couple of bell peppers. Wash them thoroughly and remove the stems and seeds. Cut the peppers into pieces or strips, however you like, and add them to the pot with the tomatoes. The bell pepper gives the jam a gentle bite and a pleasant flavor. If you prefer, swap it for an orange or a lemon to create a different signature taste.

5. Step 5:

   

   Add the sugar, citric acid, and a pinch of cinnamon to the pot. Stir. Set it over the heat, bring to a boil, stirring now and then, then lower to medium and cook for about 5 minutes. Take it off the heat and let the jam rest in the pot for a day in a cool, dark place. Repeat this process a couple more times, leaving it for a day in a cool, dark spot each time.

6. Step 6:

   

   Prepare your jars — smaller ones are best. Wash them in a baking-soda solution and sterilize them in a water bath or in the oven; 15 minutes is enough for pint (0.5 L) jars. Boil the lids. Spoon the finished, cooled jam into the sterilized jars, seal with the lids, and store in a cool, dark place. Enjoy!