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Tomato Jelly 01

This Tomato Jelly 01 recipe uses Lemon Juice, Salt, and Granulated Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 tsp
• 4 cup

Method (preview)

1. 1

   Place tomatoes into a large stainless steel or enamel saucepan.

2. 2

   Tie chilies and basil leaves in a large square of cheesecloth creating a spice bag; add to tomatoes with water.

3. 3

   Bring to a boil; cover and simmer 25 minutes or until tomatoes are soft.

4. 4

   To extract juice, pour mixture into a jelly bag or cheesecloth-lined colander suspended over a bowl.

5. 5

   For a clear jelly do not squeeze bag.

6. 6

   Fill boiling water canner with water.

7. 7

   Place 4 clean half-pint (250 mL) mason jars in canner.

8. 8

   Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft (305 m).

9. 9

   Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.

10. 10

    Measure sugar; set aside.

11. 11

    Stir in fruit pectin, lemon juice and salt; bring mixture to a full boil over high heat.

12. 12

    Add sugar; return to a full, rolling boil. Boil hard 1 minute, stirring constantly.

13. 13

    Remove from heat; skim foam using a metal spoon.

14. 14

    Quickly pour jelly into hot jars to within 1/4 inch (0.

15. 15

    5 cm) of top rim (head space).

16. 16

    Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to inch (0.

17. 17

    Wipe jar rims removing any stickiness.

18. 18

    Place jars in canner.

19. 19

    Cover canner; return water to a boil; process 5 minutes at altitudes up to 1,000 ft (305 m).

20. 20

    Remove jars.

21. 21

    Cool 24 hours.

22. 22

    Check jar seals.

23. 23

    Sealed lids curve downward.

24. 24

    Remove screw bands; store separately.

25. 25

    Wipe jars, label and store in a cool, dark place.