Tomato Jelly
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- Yields:
-
5 half pints
ingredients
- 1 3⁄4 cups tomato juice (can use 14 oz. canned juice from store)
- 1⁄2 cup lemon juice
- 4 cups sugar
- 1⁄2 teaspoon butter (optional)
- 1 (3 ounce) envelope liquid pectin
directions
- Combine tomato and lemon juice in a large pot.
- Add sugar and butter (if using-the butter is to reduce foaming).
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in pectin.
- Return to full rolling boil and boil exactly 1 min., stirring constantly.
- Remove from heat.
- Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads clean.
- Cover with two-piece lids.
- Screw bands tightly.
- Process 5 minutes in boiling water bath canner.
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RECIPE SUBMITTED BY
kdp4640
United States