Tomato jam with cinnamon and lime
Last autumn we were in Friðheimar and (also) tried the tomato jams there. I particularly liked the jam with green tomatoes, cinnamon and lime!
I tried to recreate the taste experience - I didn't quite succeed, but I was close!
By the way, my husband found the jam a lot to get used to when he took the first bite, but the second bite was better - and he now really enjoys eating it.
By the way, the next time I cooked I used lemon peel and left out the juice, which actually tasted even tastier.
Ingredients
300 g green/yellow tomatoes
100 g preserving sugar
2 organic limes
1 tsp cinnamon
Preparation
Wash and quarter the tomatoes.
Place the tomatoes in a large pot, add the grated lime zest...
...squeeze the lime and add the juice and the cinnamon.
...and puree it as thoroughly as possible.
Then add the preserving sugar...
...stir...
...and bring to the boil for about 5 minutes, stirring constantly.
Rinse the jam jars with boiling water and fill them directly with the hot tomato jam, close them and then let them cool.
The tomato jam will last for at least 1 month in the refrigerator.
Bon appetit!
If you like, you can enjoy the jam on cheese bread in the classic Icelandic way!
[Translated from here.]
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