*400 ml syrup and 750 ml jelly 1. Rinse and cut off tomatoes. Finely blend tomatoes, canned tomatoes and 100 ml water in batches in a hand blender with a high mixing attachment. Pour the mixture into a strainer lined with a muslin cloth. Tie the muslin cloth and hang in a cool place with a baking dish placed underneath to allow the clear juices to drain (this will take 12 hours). Squeeze tomato mixture well with your hands through the dishcloth. Boil the clear juice (about 2 liters) in a saucepan to 11, skimming off any rising turbidity.
2. boil tomato juice with sugar, 1-2 diced chilies, basil leaves, mint leaves (except 2-3 leaves each for the jelly) and citric acid, pour through a sieve.
3.Fill 1 rinsed chili pepper into a sterile bottle and fill with 400 ml hot tomato syrup. Seal immediately.
4.Mix remaining syrup (about 750 ml) with Gelierfix and make according to package directions for about 3 min. Fill into sterile jars with 1 basil leaf and 1 mint leaf each and seal on the spot. After 1 min, place on top of lid. After 10 min, turn repeatedly to the other side and cool.
Cooking jelly It all depends on the syrup Depending on whether the fruits provide more or less juice for juicing, the amount of syrup specified in the recipes may vary.
If you only want to make syrup and not jelly, this is irrelevant. However, if you want to make jelly from the
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