1kg ripe tomatoes
1 lemon, juice
700g Gelierzucker (jelly sugar)
3 branches Lavendelblueten (lavender flowers)
Peel tomatoes, remove seeds and cut into pieces. Cook lemon juice, lavender flowers and tomatoes and leave to boil for 10 minutes. Dissolve jelly sugar and boil for 4 minutes. Fill the prepared jars and close immediately.
Storage period: 6 months
Tipp: suits rezentem cheese
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