Mint-Parsley Jam

For the mint and tomato jam, blanch the tomatoes and remove the skin. Cut into pieces, removing the seeds.

Rinse the oranges and lemon with hot water and rub dry. Peel the zest from the oranges and the zest from half a lemon with a peeler, squeeze the fruit.

Wash the mint, shake dry, pluck off the leaves and chop finely.

Put all ingredients in a pot and boil down until bubbly. Make a jelly test: Put some jam on a plate. If it sets immediately, the jam is ready. If not, boil down a little longer.

Pour the jam into prepared twist-off jars, drizzle with a little alcohol and set on fire. Immediately close and store the mint-parsley jam in a cool and dark place.

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