This tomato jelly is a fun variation of traditional fruit or berry jellies. It has a touch of ginger and spice and everything nice that makes it a fun jelly to eat. Tomato Jelly is delicious to eat on hot fresh french bread with butter. A simple but sweet treat.
This recipe makes 4 half-pints of Tomato Jelly.
Tomato Jelly Ingredients:
Bring to boil
Place all ingredients except sugar in a large pot. Bring to a boil.
Add sugar. Return to a rolling boil.
Boil for 1 minute.
While your jelly is heating on the stove it is time to prepare your canning equipment.
Place a small saucepan on the stove on simmer and insert your lids to soften the seals.
Fill your water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.
Gather your ladle, jar lifter, lid lifter, chopsticks, clean cloth, and any other needed supplies for canning.
Filling and Processing Jars of Tomato Jelly:
Fill the jars leaving 1/4-inch headspace.
Use a chopstick to remove any air bubbles.
If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
Once your jars have completed processing, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the refrigerator and use it immediately.
Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.