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Tomato Jelly

  • 8 cups sliced tomatoes, about 3 lb (1.5 kg) fresh tomatoes (2 L)
  • 3 hot chili peppers
  • 3/4 cup fresh basil leaves (175 mL)
  • 1-1/2 cups water (375 mL)
  • 1 pkg (49 g) Fruit Pectin
  • 2 tbsp lemon juice (30 mL)
  • 1/2 tsp salt (2 mL)
  • 4 cups granulated sugar (1 L)

4 half-pint (250 mL) jars. 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. Fill boiling water canner with water. Place 4 clean half-pint (250 mL) mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft (305 m). Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. 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 (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to inch (0.5 cm). Wipe jar rims removing any stickiness. Center Snap Lids on jars; apply screw bands just until fingertip tight. Place jars in canner. Cover canner; return water to a boil; process 5 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

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