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Love Apple Jelly

  • 8 cups tomatoes, sliced
  • 3 chili peppers, hot
  • 3/4 cup fresh basil leaves
  • 1 1/2 cup water
  • 1 pkg BERNARDIN Fruit Pectin
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 4 cups granulated sugar

Place tomatoes into a large stainless steel or enamel saucepan. Tie chilies and basil leaves in a large square of cheesecloth creating a spice bag; add to tomatoes with water. Bring to a boil; cover and simmer 25 minutes or until tomatoes are soft. To extract juice, pour mixture into a jelly bag or cheesecloth-lined colander suspended over a bowl. For a clear jelly do not squeeze bag. Measure sugar; set aside. Measure 2 1/2 cups (625 mL) juice into a clean stainless steel or enamel saucepan. Stir in fruit pectin, lemon juice and salt; bring mixture to a full boil over high heat. Add sugar; return to a full, rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat; skim foam using a metal spoon. Quickly pour jelly into hot jars to within 1/4 inch (0.5 cm) of top rim. Process in a boiling water bath for 5 minutes. NOTES: About 3 pounds of tomatoes. Ball or Sure-Jel powdered pectins (1 3/4 oz. packages) also work.

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