TOMATO JELLY
This was my late Mother in Law's recipe. She made this every fall and everyone couldn't wait for it. I don't know where else it originated from but I just know it's a very old recipe. I hope you enjoy it as much as we always did when Mom made it.
Provided by Anna Mae Kantor
Categories Other Breakfast
Time 50m
Number Of Ingredients 5
Steps:
- 1. Skin and chop tomatoes and place in pot with the sugar, few cloves (like 3 or 4)and lemon slices, cooking on a medium heat about 20 minutes or so, until thickened. Watch it closely so it doesn't burn, stirring constantly.
- 2. Fill small jars that have been sterilized with the hot jelly, wipe off the rims and apply the seals and lids. Place on counter to cool and listen for them to seal.
- 3. I added a package of pectin because, if I remember right, it is a very thin consistency, like almost too thin and it needs to be thickened up a bit.
- 4. Enjoy !!
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