- Put the vinegar into the blender jug along with 200 g sugar and, with the measuring beaker in place, bring to the boil for 10 minutes/speed setting 8/100 °C. Then decant and put to one side.
- Peel the onions, cut into quarters and put into the blender jug. With the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.
- Wash the tomatoes, cut into quarters and remove the stalk. Then put them into the blender jug and, with the measuring beaker in place, chop for 20 seconds/speed setting 6.
- Add the remaining brown sugar, 1 tablespoon of salt, the juniper berries, ½ teaspoon of pepper and ½ teaspoon of chilli flakes, and, with the measuring beaker in place, bring to the boil for 10 minutes/setting 2/100 °C.
- Add the vinegar and sugar mixture again and, the measuring beaker not inserted, boil down for 1 hour/speed setting 2/120 °C. Put the cooking pot on the lid as a splash guard. Carry out a set test, and extend the cooking time, if necessary.
- Put the hot tomato jam into sterilised jars, seal immediately and stand them upside down for 5 minutes. Then turn them the right way up and allow to cool at room temperature.
This jam will keep for at least 3 months stored in a cool, dark place.
Put a teaspoon of the hot marmalade on a cold plate, then tip the plate slightly. If it runs easily, cook the marmalade for another minute. Then try again. If after a short time the marmalade is wrinkling, it has passed the set test.
Bon appétit with Monsieur Cuisine