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Love Apple Jelly

 
Love Apple Jelly
228

A delicous amber or red coloured sweet jelly made from tomatoes that can be served just like any other sweet spreads or added to cheese and cracker trays.

Yield

14

servings

Prep

30

min

Cook

40

min

Ready

1

days

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

3 pound tomatoes
cleaned and sliced, to measure 8 cups
½ cup water
3 each hot chili peppers
chopped
*
¾ cups basil
freshly chopped
*
3 ¼ cup sugar
2 tablespoon lemon juice
bottled
2 ounces fruit pectin, dry
3 drops food coloring
red, optional
*

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.

 

* not incl. in nutrient facts

Reviews

+3

over 7 years

Made a similar recipe last year, and the jelly turned out wonderfully good, I always served it with some crackers and cheeses, it was a great condiment.

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 2101% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 16% Vitamin C 22%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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