Tomato Jelly did not sound to me as if it would be a big hit at my house but I decided to give it a try, none-the-less. I gathered up a bunch of tomatoes from my garden, quartered them (8 cups), and dropped them into my juicer. (One could also cook the tomatoes, and mash them. ) I then ran the juice through the cheese cloth. I poured this juice into my kettle. To the 4 cups of juice I then added 1/2 cup of lime juice, and 3 cups of sugar. After bring it to a boil, I turned down the burner a bit and let it boil for 10 minutes. I then turned the heat up again, and when at a full rolling boil I added the no-sugar needed pectin. In trepidation, even before it was cool, I tasted the jelly. I was amazed at the wonderful taste and pretty color. No one, including a fruit and vegetable specialist, who saw or tasted the jelly thought it was from tomatoes. They thought for sure it was from a fruit, such as pomegranate. Why this has not been a big hit I have no idea. As a matter of fact, I couldn’t even find a recipe for tomato jelly so I made my own.
Tomato Jelly Recipe
4 cups Tomato Juice
3 cups sugar
1/2 cup lime juice
1 pkg No sugar needed fruit pectin