Tomato Jelly
Recipe: #16851
January 20, 2015
Categories: Condiments, Fruit, Tomato, Budget-Friendly, Canning/Preserving, Fall/Autumn, Winter, Stove Top, Fat Free, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
"Can make spicy or hot or plain. They didn't say how much this made. This is just using the juice of tomatoes; must cook them to get to this point. or just use canned tomato juice. Yield 4 pints"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (300.9 g)
- Calories 680.9
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 56.3 mg
- Total Carbohydrate - 177.8 g
- Dietary Fiber - 4.7 g
- Sugars - 153 g
- Protein - 1.4 g
- Calcium - 34.1 mg
- Iron - 1.3 mg
- Vitamin C - 38.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Boil tomato juice if making spicy; you can add the spices in a boil bag or use ground.
Step 2
Add lemon juice and fine zest. Stir in pectin. Bring to a boil. Stir in sugar until dissolve. Bring to a rolling boil; boil 4 minutes.
Step 3
If making hot jelly add Tabasco now.
Step 4
Let stand a minute; skim.
Step 5
Pour into jars.
Tips & Variations
No special items needed.
Tags :
Condiments
0 Reviews
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