How to Make Tomato Jelly
- Blanch 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.
- Bring 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.