Tomato Jelly Recipe

How to make it

---

• Scald, peel, seed, chop, and crush tomatoes. I use a food mill.
• Boil canning jars for 10 minutes and hold in hot water until used. Prepare lids and rings.
• Bring tomatoes and lemon rind to a boil; reduce heat, cover, and simmer for 10 minutes.
• Measure out 6 cups prepared tomatoes to a stock pot for this recipe; add lemon juice. Six pounds of Roma tomatoes will make a little over 6 cups prepared tomatoes. If you use juicer tomatoes, you will need more.
• Measure out the sugar and set aside. You can use a no-sugar powdered pectin and use only 4 ½ c sugar.
• Remove half a cup of sugar to another bowl and mix in the pectin. Stir pectin/sugar mix into the prepared tomatoes.
• Bring tomatoes to a boil over high heat and stir in remainder of the sugar, stirring to dissolve.
• Return tomatoes to a hard boil and boil for 1 minute, stirring constantly. Remove from heat.
• Fill the canning jars leaving ¼” head space. Clean jar rims with a moistened paper towelette. Adjust lids with rings to finger tight.
• Boil in water-bath canner 5 minutes up to 1000' altitude.
• Remove and rest jars overnight to set-up. Check jars for seal.