tomato jelly
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.
prep time
30 Min
cook time
20 Min
method
Stove Top
yield
Ingredients
- 4 cups tomatoes--skinned and chopped up
- 4 cups granulated sugar
- - a few whole cloves (very few)
- 1/2 - lemon (sliced very thin)
- 1 package liquid fruit pectin
How To Make tomato jelly
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Step 1Skin 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.
-
Step 2Fill 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.
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Step 3I 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.
-
Step 4Enjoy !!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Spreads
Category:
Jams & Jellies
Tag:
#Quick & Easy
Keyword:
#Tomato
Keyword:
#Jelly
Ingredient:
Fruit
Culture:
American
Method:
Stove Top
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