Tomato Jelly

1. 1

   Combine tomato and lemon juice in a large pot.

2. 2

   Add sugar and butter (if using-the butter is to reduce foaming).

3. 3

   Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

4. 4

   Stir in pectin.

5. 5

   Return to full rolling boil and boil exactly 1 min., stirring constantly.

6. 6

   Remove from heat.

7. 7

   Skim off any foam with metal spoon.

8. 8

   Ladle immediately into prepared jars, filling to within 1/8 inch of tops.

9. 9

   Wipe jar rims and threads clean.

10. 10

    Cover with two-piece lids.

11. 11

    Screw bands tightly.

12. 12

    Process 5 minutes in boiling water bath canner.

* Per serving · 4 servings · Values may vary.

No additional tips available.