Love Apple Jelly

Directions

In a large stainless steel saucepan combine the tomatoes, water, chilies, and basil. Over hight heat bring the mixture to a boil; reduce heat to medium-high, cover and gently boil, stirring occasionally until the tomatoes are soft, about 25 minutes.

Pour the mixture into a dampened jelly bag, or fine sieve lined with several layers of cheesecloth and suspend over a bowl. Let drip to collect the juice.

Meanwhile, place 7 clean 125ml mason jars on the rack in a boiling water canner, cover with water that has been heated to a simmer. In a small saucepan using new snap lids, heat lids covered in water to barely a simmer. Keep jars and lids hot until ready to use.

Measure 1 ¾ cups of juice into a saucepan. Add lemon juice and whisk in pectin until disolved.

Stirring bring the mixture to a boil over high heat. Add the sugar.

Stirring constantly bring the mixture to a full rolling boil and boil like this for one minute.

Remove from heat and skim off any foam that has accumulated.

Ladle jelly into hot prepared mason jars, filling to within ¼ inch of the top. Wipe jar rim with a paper towel that has been dampened with vinegar.

Center the lid onto the jar and apply the screw band until finger tight, do not over tighten.

Place the jar in the boiling water canner. Repeat with the remaining mason jars.

Bring the canner to a boil and process for 10 minutes.

Remove jars without tilting and let sit undisturbed for 24 hours to cool.

After cooling check the jar lids, sealed lids will be curved downwards.

Label and store in a cool dark place.