Tomato-Ginger Jelly

1. 1

   Bring a small pot of salted water to a boil.

2. 2

   Using a sharp paring knife, score an X on the bottoms of the tomatoes and blanch for 30 seconds; drain.

3. 3

   Slip off the skins and halve the tomatoes crosswise.

4. 4

   Remove the seeds and coarsely chop the tomatoes.

5. 5

   In another pot, combine the vinegar with the sugar and cook over moderate heat, stirring, until the sugar is dissolved.

6. 6

   Add the tomatoes, garlic and ginger and cook over moderate heat for 5 minutes.

7. 7

   Season with salt and pepper.

8. 8

   Working over a clean saucepan, pass the tomato mixture through a sieve, pressing on the solids.

9. 9

   Bring to a boil.

10. 10

    Add the pectin per the package instructions and boil for 1 minute.

11. 11

    Funnel the hot jelly into hot, sterilized jars, leaving about 1/4 inch of room on top.

12. 12

    Screw on the lids securely.

13. 13

    Using canning tongs, carefully lower the jars onto a rack set in a pot of boiling water, making sure they are covered by at least 1 inch of water.

14. 14

    Boil for 15 minutes, then transfer the jars to a rack to cool completely.

15. 15

    Refrigerate until the jelly is set, at least 12 hours.

* Per serving · 4 servings · Values may vary.

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