Tomato Jelly

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 3lb/1.5 kg red tomatoes
  • 3 tablespoons lemon juice


Wipe the tomatoes and cut them in pieces. Simmer very gently until soft. Strain through a jelly bag. Heat the juice with the lemon juice and cinnamon to boiling point. Stir in the sugar until dissolved. Boil hard to setting point and take out the cinnamon. Pour into small hot jars and cover. Serve with cream cheese, ham or poultry.