Tomato Jelly

Anna Mae Kantor

By
@bluelady

This was my late Mother in Law's recipe. She made this every fall and everyone couldn't wait for it. I don't know where else it originated from but I just know it's a very old recipe.

I hope you enjoy it as much as we always did when Mom made it.


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Comments:

Prep:

30 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 c
tomatoes--skinned and chopped up
4 c
granulated sugar
a few whole cloves (very few)
1/2
lemon (sliced very thin)
1 pkg
liquid fruit pectin

Directions Step-By-Step

1
Skin and chop tomatoes and place in pot with the sugar, few cloves (like 3 or 4)and lemon slices, cooking on a medium heat about 20 minutes or so, until thickened. Watch it closely so it doesn't burn, stirring constantly.
2
Fill small jars that have been sterilized with the hot jelly, wipe off the rims and apply the seals and lids. Place on counter to cool and listen for them to seal.
3
I added a package of pectin because, if I remember right, it is a very thin consistency, like almost too thin and it needs to be thickened up a bit.
4
Enjoy !!

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy