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| Sorry for such a squirelly picture...never claimed to be an expert photographer ; ) And, it tastes better'n it looks! |
INGREDIENTS:2 1/2 pounds tomatoes (3 cups), I used my home growns
1/4 cup lemon juice, fresh squeezed
2 pounds sugar
1 box Sure Jell
6 jelly glasses (I only got about 4 jars worth)
PREPARATION:
Peel (I skipped peeling the tomatoes,too...don't think it hurt a thing) and cut the tomatoes into small pieces. Simmer for 10 minutes.
To 3 cups cooked tomatoes, add lemon juice and Sure Jell. Bring to a full rolling boil over high heat, stirring constantly. Add sugar and again bring to a full rolling boil, stirring constantly. Remove from heat, skim (I skipped this part), place preserves in jars and set in simmering water bath. When canning, place contents in sterilized jars, seal and process in hot water bath for 15 minutes.
Recipe courtesy of cdkitchen.com. Visit their website here.
***Notes on the recipe:
I filled the water 'til it reached 3/4 of the way up the jars and I had the little 8-ouncers. Also my mother-in-law taught me to put a folded tea towel in the bottom of the boiling pot for padding so that the jars won't break...not sure if there's any truth in it, but I take her word just the same...no broken jars, yet. I set my timer and let the jars set. When I removed the jars, I placed them on the counter on top of a dry kitchen towel. After a few minutes I began to hear the little pop from each jar as they created their seal.
Oh, and make sure the jelly completely cools before you get into it so that it's had the chance to firm up. This recipe sure was good! I've bought plenty of Tomato Jelly in the past since it's my favorite and I think this turned out just as good if not better. Yes, I'd venture to say better.
P.S. Sharing on Foodie Friday @ Designs by Gollum
To 3 cups cooked tomatoes, add lemon juice and Sure Jell. Bring to a full rolling boil over high heat, stirring constantly. Add sugar and again bring to a full rolling boil, stirring constantly. Remove from heat, skim (I skipped this part), place preserves in jars and set in simmering water bath. When canning, place contents in sterilized jars, seal and process in hot water bath for 15 minutes.
Recipe courtesy of cdkitchen.com. Visit their website here.
***Notes on the recipe:
I filled the water 'til it reached 3/4 of the way up the jars and I had the little 8-ouncers. Also my mother-in-law taught me to put a folded tea towel in the bottom of the boiling pot for padding so that the jars won't break...not sure if there's any truth in it, but I take her word just the same...no broken jars, yet. I set my timer and let the jars set. When I removed the jars, I placed them on the counter on top of a dry kitchen towel. After a few minutes I began to hear the little pop from each jar as they created their seal.
Oh, and make sure the jelly completely cools before you get into it so that it's had the chance to firm up. This recipe sure was good! I've bought plenty of Tomato Jelly in the past since it's my favorite and I think this turned out just as good if not better. Yes, I'd venture to say better.
P.S. Sharing on Foodie Friday @ Designs by Gollum
I have never eaten tomato preserves but they sound delicious. We have about 55 tomato plants in our garden. I imagine that I'll be searching for ways to preserve the tomatoes in a week or so. I'm bookmarking your recipe.
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