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1
In a large stainless steel saucepan combine the tomatoes, water, chilies, and basil.
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2
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.
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3
Pour the mixture into a dampened jelly bag, or fine sieve lined with several layers of cheesecloth and suspend over a bowl.
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4
Let drip to collect the juice.
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5
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.
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6
In a small saucepan using new snap lids, heat lids covered in water to barely a simmer.
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7
Keep jars and lids hot until ready to use.
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8
Measure 1 3/4 cups of juice into a saucepan.
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9
Add lemon juice and whisk in pectin until disolved.
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10
Stirring bring the mixture to a boil over high heat.
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11
Add the sugar.
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12
Stirring constantly bring the mixture to a full rolling boil and boil like this for one minute.
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13
Remove from heat and skim off any foam that has accumulated.
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14
Ladle jelly into hot prepared mason jars, filling to within 1/4 inch of the top.
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15
Wipe jar rim with a paper towel that has been dampened with vinegar.
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16
Center the lid onto the jar and apply the screw band until finger tight, do not over tighten.
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17
Place the jar in the boiling water canner.
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18
Repeat with the remaining mason jars.
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19
Bring the canner to a boil and process for 10 minutes.
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20
Remove jars without tilting and let sit undisturbed for 24 hours to cool.
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21
After cooling check the jar lids, sealed lids will be curved downwards.
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22
Label and store in a cool dark place.
