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| Tomato Jelly
7 pounds of ripe tomatoes
2 cups of vinegar
1 tablespoon of whole cloves
3 cinnamon sticks
3 tablespoons of sugar
Scald and peel ripe tomatoes. Cook 45 minutes (add no water) stirring often to prevent burning and sticking. 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 to 7 hours or until thick and sticky.
Pour into sterile jars. Process in hot water bath for 10 to 15 minutes.
This recipe yields ?? servings.
NOTES : Recipe originally from "The Good Stuff Cookbook: Over 300 Delicacies to Make at Home
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Dips & Sauces Cookbooks
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