Classic Tomato Jelly
It's fine to double or triple this tomato jelly recipe, depending on the amount of tomatoes you have.
Ingredients
- 1 cup tomato purée
- Juice of one lemon
- 1/4 tablespoon balsamic vinegar
- 1 1/2 cups granulated sugar
- pinch of salt
- 1 pouch pectin
Instructions
- Measure the tomato purée exactly into a heavy-bottomed pot. Stir juice, lemon juice, vinegar, sugar, and a pinch of salt into the pot.
- Bring mixture to a rolling boil over high heat and allow to boil for one minute, stirring constantly!
- Remove from heat and add pectin. Bring to a boil for one minute. Bring the temperature up to 220 degrees (candy stage).
- Quickly ladle into prepared jars, leaving 1/8 inch of headspace. Wipe jar rims and threads with damp cloth. Cover with two-piece lids. Screw on tightly.
- Process in a hot water bath for 5 minutes.
Notes
Learn more about the hot water bath method of canning.
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