Classic Tomato Jelly
It's fine to double or triple this tomato jelly recipe, depending on the amount of tomatoes you have.
- 1 cup tomato purée
- Juice of one lemon
- 1/4 tablespoon balsamic vinegar
- 1 1/2 cups granulated sugar
- pinch of salt
- 1 pouch pectin
Measure purée exactly. Place juice, lemon juice, vinegar, sugar, and a pinch of salt in the pot.
Bring mixture to a rolling boil over high heat and allow to boil for one minute, stirring constantly!
Remove from heat and add pectin. Bring to a boil for one minute. Bring the temperature up to 220 degrees (candy stage).
Quickly ladel into prepared jars leaving 1/8 inches of headspace. Wipe jar rims and threads with damp cloth. Cover with two-piece lids. Screw on tightly.
Process in a hot water bath for 5 minutes.