I had tomato jam/jelly a long time ago and it was great, anyone have a recipe for this?
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10-26-02, 12:53 AM
esencia
here are a couple of different kinds. Hope one of them works! smile

Tomato Jelly
from Chef2Chef Culinary Portal

Ingredients

7 lb ripe tomatoes
2 c vinegar
1 tb whole cloves
3 ea cinnamon sticks
3 tb sugar

Instructions

Scald and peel ripe tomoatoes. Cook 45 minutes (add no water) stirring
often to prevent burning and stickiing. Strain through a sieve
discarding the juice and saving the pulp. In a saucepan combine
vinegar and spices tied in a spice bag. Boil for 20 minutes. Remove
spice bag and add sugar and tomato pulp to vinegar. Cook slowly for
6-7 hours or until thick and sticky. Pour into sterile jars, hot
water bath for 10 to 15 minutes.

'Love Apple' (tomato) Jelly
from The East Coast Gardner

Makes 4 half-pint (250 mL) jars
Once thought to have aphrodisiac powers, tomatoes were christened pommes d'amour (love apples) by the French. It is a term that is most apropos for this rose-colored jelly that is delicious on toast and a superb garnish for cheese and crackers.


8 cups sliced tomatoes, about 3 lb (1.5 kg) fresh tomatoes
3 hot chili peppers
3/4 cup fresh basil leaves
1-1/2 cups water
1 pkg (49 g) BERNARDIN Fruit Pectin
2 tbsp lemon juice
1/2 tsp 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. 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 ½ 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 ¼ 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 ¼ 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.

10-26-02, 11:38 AM
kittypal
Thank you very, very much!

This message has been edited. Last edited by: DorianGreyed,