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LOCATION: Recipes >> Preserving >> Tomato Jelly 03

Print this Recipe    Tomato Jelly 03

Basil and Tomato Jelly

2kg under ripe tomatoes
60g fresh basil leaves
juice of 3 large lemons
water
white sugar

Chop tomatoes and place in a large pan with the basil leaves, lemon
juice and just enough water to cover. Bring to the boil and cook
for 30 minutes or until tomatoes are soft. Strain overnight through
a sieve lined with muslin For every 600ml juice add 500g white
sugar. Bring to the boil, stirring until sugar dissolves, then boil
until setting point is reached. Seal in sterilised jars.

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