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Classic Tomato Jelly

It's fine to double or triple this tomato jelly recipe, depending on the amount of tomatoes you have.

Ingredients

  • 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

Instructions

  • 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.