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LOCATION: Recipes >> Preserving >> Tomato Jelly 04

Print this Recipe    Tomato Jelly 04

Love Apple Jelly

8 cups tomatoes, sliced
3 chili peppers, hot
3/4 cup fresh basil leaves
1 1/2 cups water
1 pkg BERNARDIN Fruit Pectin
2 tablespoons lemon juice
1/2 teaspoon salt
4 cups granulated sugar

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.

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.

Process in a boiling water bath for 5 minutes.

NOTES: About 3 pounds of tomatoes.

Ball or Sure-Jel powdered pectins (1 3/4 oz. packages) also work.

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