Ingredients for Tomato Jelly
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How to Make Tomato Jelly
- Wash and roughly chop 4 pounds of ripe tomatoes.
- Simmer tomatoes in a large saucepan over medium heat for 20 minutes, or until softened.
- Strain the cooked tomatoes through a fine-mesh sieve or cheesecloth to extract approximately 4 cups of tomato juice. Discard solids.
- Return the tomato juice to the saucepan and bring to a boil. (For spicy jelly, add 1-2 tablespoons of your favorite chili flakes or 1-2 chopped jalapeños at this stage).
- Reduce heat to medium-low. Add 1/4 cup lemon juice and 1 teaspoon lemon zest.
- In a small bowl, combine 1/4 cup powdered pectin and 1/2 cup granulated sugar. Gradually whisk into the simmering tomato juice, ensuring no lumps form.
- Increase heat to high and bring the mixture to a rolling boil that cannot be stirred down. Stir constantly.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat. Stir in 1 1/2 cups granulated sugar until completely dissolved.
- (For hot jelly, stir in 1-2 teaspoons Tabasco sauce or your preferred hot sauce now).
- Let stand for 1 minute to allow foam to rise to the surface.
- Skim off any foam.
- Carefully ladle the hot jelly into sterilized half-pint jars, leaving 1/4-inch headspace.
- Wipe the jar rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust according to your altitude).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
617g
Fat
0g
Carbs
58g
