It's fine to double or triple this tomato jelly recipe, depending on the amount of tomatoes you have.
Ingredients
1cuptomato purée
Juice of one lemon
1/4tablespoonbalsamic vinegar
1 1/2cupsgranulated sugar
pinch of salt
1pouchpectin
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.