- Tomato Jelly
4 half-pint (250 mL) jars
8 cups sliced tomatoes, about 3 lb (1 1/2 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
1/4 inch (0 1/2 cm) of top rim
space). Remove air bubbles by sliding a rubber spatula between
0 1/2 cm
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.
