1 kg of green tomatoes
2/3 cup of lime juice
1/2 kg of sugar
1 kg of green tomatoes
2/3 cup of lime juice
1/2 kg of sugar
Wash the tomatoes, cut them in half, remove the seeds and cut into pieces
Cook with lime juice for about 30 minutes or until they become soft
Strain through a sieve and return to the pan
Add the sugar and cook until it reaches jelly point
Let it cool and pour into sterilized glasses
Close and let it chill
Note: jelly point is recognized by placing a little on a plate and tilting it
The jelly should form two droplets that join as they fall.
