Prepare tomatoes and tangerines. If it's a little soft or overcooked, don't just eat it and make it into jam.

Wash tomatoes well and peel and trim tangerines.

Prepare 1.5kg of tomatoes, 1.5kg of tangerines, 700g of sugar, and one gelier fix (coagulant for jam).

Mix a bag of Gellier Fixes with 25g of sugar.

Put all the fruits in a pot and grind them with a blender. Depending on the jam you want to make, you grind all the pulp, boil the whole pulp, and roughly crush it to make the ingredients remain, but this time it's all ground.

Use a hand blender to quickly change.

Bring to a boil when all the ingredients are ready. Bring to a boil over medium heat, stirring with a spatula.

Add the gelier fix. You can add a little sugar and mix it with the gelier fix, or just add it.

Add the gelier fix, boil it, and when it starts to boil, add the prepared sugar. We only prepare half of the fruit for sugar because we added gelipix. If you don't have a gelier fix, you can put it in 1:1.

Bring to a boil, stirring with a spatula.

When making jam, turn off the heat while slightly less than desired concentration. I like chewy and rich texture, so I tend to boil it down for a long time.

Large and small bubbles begin to pop. It also looks like lava. The jam in that state is exceptionally hot and bounces in all directions, so be careful not to get hurt.

I dropped the finished jam into the water. If you drop the jam in a bowl of cold water and keep the shape without spreading it, it's complete. You can turn off the heat and put it in a sterilized bottle.

Remove the foam.

Tomato tangerine jam is done.

Put the hot jam in the sterilized bottle of tomato tangerine jam that I made today. Turn it upside down for about 10 minutes and it's over. It creates a vacuum. If you open it when you eat later, you'll hear "Bbong."