Home › Preserving › Tomato Jelly

Tomato Jelly

Cut ripe (but not overripe) tomatoes in quarters or thick slices; let cook in a double boiler or in a saucepan over a slow fire until soft throughout, then drain in a jelly bag. Let drain without pressure, or too much pulp for a clear jelly will be taken. For each quart of juice, add the thin yellow rind and the juice of a lemon. Let boil twenty minutes, then add a cup of sugar for each cup of the juice, set to cook, and let cook until a little of the mixture jellies on a cold saucer. If the tomatoes are very ripe, honey rather than jelly will result.

This condition may be remedied by the addition of a cup of apple juice to five or six cups of the tomato juice. Or apple parings with a few quartered apples may be cooked with the tomatoes.

CHAPTER V