Tomato Bell Pepper Jelly

Finely mash the tomatoes with the paprika. Boil the puree with the onions and the juice of one lemon. Add the basil and cook for 10 minutes. Pour through a fine straining cloth and drain the juice.

Return the juice to the saucepan, add the wine, salt and sugar, stirring continuously until the jelly point is reached. Pour the jelly into jars and seal them tightly.

This jelly mixed with a little whipped cream makes a sophisticated cold sauce – a wonderful addition to cold dishes such as terrines and pâtés.

Our tip: Use high-quality red wine for an especially fine taste!

Related Recipes:

Rowan Berry Pear JellyFor the rowan pear jelly, pour the rowan juice and pear juice into a pot. Add the jelling sugar and bring to a... Orange Campari JellyFor the orange-campari jelly, rinse an orange and the lemon with cold water and rub dry. Grate the peels of... Scallops on Pea PureeFor the pea puree, bring the cream to the boil, add the frozen peas, bring to the boil briefly and add some... Stuffed Bell Bell Pepper Bowl with Salty PotatoesFor the stuffed bell pepper bowl with salted potatoes, first gently cut the tops off the peppers with a no... Standard Rec: Aspic, JellyAspic, jelly: for coating cold fish, for fish aspic. For aspic, the soup must be freed from all impurities... Tomato Soup JellyFor the tomato soup jelly, heat some olive oil and sauté the onion until translucent. Deglaze with the Vin... Orange Pineapple Jelly with Vanilla Ice Cream and Orange CaramelPeel the blood oranges so that the white skin is completely removed. Cut the fillets from the partitions... Bell Pepper Jelly with TunaClean the peppers, quarter them, remove the seeds and cut them. Juice the peppers in a juicer. Skim off the... Elderberry JellyFor the elderberry jelly, wash the elderberries and put them in the saucepan, dripping wet with stems. Cover... Bell Bell Pepper Fish CasseroleFish fillet rinse, dry, sprinkle with juice of one lemon. Peppers clean, rinse, cut into pieces. Remove the...