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LOCATION: Recipes >> Preserving >> Tomato Jelly 01

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Tomato Jelly
4 half-pint (250 mL) jars

8 cups sliced tomatoes, about 3 lb (1.5 kg) fresh tomatoes (2 L)
3 hot chili peppers
3/4 cup fresh basil leaves (175 mL)
1-1/2 cups water (375 mL)
1 pkg (49 g) Fruit Pectin
2 tbsp lemon juice (30 mL)
1/2 tsp salt (2 mL)
4 cups granulated sugar (1 L)

Place tomatoes into a large stainless steel or enamel saucepan.
Tie chilies and basil leaves in a large square of cheesecloth
creating a spice bag; add to tomatoes with water. Bring to a boil;
cover and simmer 25 minutes or until tomatoes are soft. To extract
juice, pour mixture into a jelly bag or cheesecloth-lined colander
suspended over a bowl. For a clear jelly do not squeeze bag. Fill
boiling water canner with water. Place 4 clean half-pint (250 mL)
mason jars in canner.

Cover, bring water to a boil; boil at least 10 minutes to sterilize
jars at altitudes up to 1,000 ft (305 m). Place Snap Lids in
boiling water; boil 5 minutes to soften sealing compound.

Measure sugar; set aside. Measure 2 1/2 cups (625 mL) juice into
a clean stainless steel or enamel saucepan. Stir in fruit pectin,
lemon juice and salt; bring mixture to a full boil over high heat.
Add sugar; return to a full, rolling boil. Boil hard 1 minute,
stirring constantly.

Remove from heat; skim foam using a metal spoon. Quickly pour
jelly into hot jars to within 1/4 inch (0.5 cm) of top rim (head
space). Remove air bubbles by sliding a rubber spatula between
glass and food; readjust head space to inch (0.5 cm). Wipe jar
rims removing any stickiness. Center Snap Lids on jars; apply screw
bands just until fingertip tight. Place jars in canner. Cover
canner; return water to a boil; process 5 minutes at altitudes up
to 1,000 ft (305 m).

Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve
downward. Remove screw bands; store separately. Wipe jars, label
and store in a cool, dark place.


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