I love using this jelly on baked brie cheese. I take the brie and wrap it in philo dough and spread the tomato jelly over top and bake until browned. Then spread the cheese on crackers or crusty bread. The fresh taste of the tomatoes give this jelly a unique taste. Something different to do with canning tomatoes. If the jelly doesn't set up the first time just put it back on the stove and bring to a boil again and add another pouch of pectin and repeat the process.
1Blanch tomatoes in boiling water and peel off skin discarding it. Coarsely chop tomatoes and place in a jelly bag or cheese cloth and let drain until you have 4 cups juice. Squeeze bag once in a while and add some water if needed to help it drain well. May have to drain in batches.
2Bring juice to a full rolling boil on stove top cook 1 minute. Stir in sugar, pectin and lemon juice. Return to a boil and boil hard for 1 minute. Ladle into jars and process in hot water bath for 15 minutes.