Tomato jelly with thyme flowers

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Ingredients

• 1 lb (500 g) very ripe tomatoes
  
• 2½ cups (500 g) sugar
  
• 3½ oz (10 cl) balsamic vinegar
  
• 1 2/3 cup (40 cl) water
  
• 2 limes
  
• 2 tbsp thyme flowers

Preparation

• Squeeze juice from limes
  
• Peel tomatoes: cut cross in tomato skins, dunk tomatoes in boiling water for 1 min, drain and remove skin
  
• Cut tomatoes in quarters and seed well
  
• Pour water, sugar, lemon juice, balsamic vinegar and tomatoes into a pan
  
• Mix ingredients well
  
• Cook ingredients over low heat for 45 min to 1 hr, until all the ingredients are the consistency of a puree
  
• Pour jelly into previously sterilized jelly jars.
  
• The preserve will keep several months without problem.

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