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Tomato Basil Jelly


6 c (full) tomatoes; peeled coarsely chopped (scald to skin easily)
12 lg Basil leaves; cut in 1/8 inch strips
Juice and zest of 1 Lemon
2 Boxes (1-3/4 oz each) Sure Jell
5 lb Sugar (10 cups)

Yield: 8 Halfpints

In a large pot, combine tomatoes, basil, lemon juice and zest, and pectin. Bring to rolling boil, stirring. Add sugar all at once, stir and bring to rolling boil, boil 1 min. Pour into sterilized jars, process 10 minutes in boiling water bath. Makes 8 half-pints. (Use on sandwiches, or on crackers with cream cheese.)




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.