LOCATION: Recipes >> Preserving >> Tomato Jelly 02
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Tomato Jelly 02
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Tomato Jelly
7 lb ripe tomatoes
2 c vinegar
1 tb whole cloves
3 cinnamon sticks
3 tb sugar
Scald and peel ripe tomatoes. Cook 45 minutes (add no water) stirring
often to prevent burning and sticking. Strain through a sieve
discarding the juice and saving the pulp. In a saucepan combine
vinegar and spices tied in a spice bag.
Boil for 20 minutes. Remove spice bag and add sugar and tomato pulp
to vinegar. Cook slowly for 6-7 hours or until thick and sticky.
Pour into sterile jars, hot water bath for 10 to 15 minutes.
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