300 g Cherry Tomatoes
50 g Sugar
Soak the almonds in boiled water for 15-20 minuttes, then peel off the skin and chop up the almonds roughly. Peel the tomatoes. Do this by making a small cross in the skin before leaving them in boiled water for 30-60 seconds. Run cold water over the tomatoes and the skin can easily be peeled off.
Boil tomatoes, almonds, lemon juice, and sugar at low heat in a small pot for 15-20 minutes. Transfer the marmelade to a hot sterile glass jar leaving a little head space. Seal and process in water bath.