Our tip: With fennel, always use the tender fennel green, it gives the dishes a wonderful aroma!
The tomatoes and pears are cooked with a little anise, very little fennel and ginger in their own juice. Press the quantity through a sieve and in the meantime let the sugar with the water make “crumbled sugar” until it throws big white bubbles. The sugar must not turn yellow!!! To this you add the fruit pulp, let it boil hot for 10 min and fill the quantity into jelly jars and sterilize them.
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