On Tue, 09 Sep 2008 00:08:24 -0600, Christine Dabney
> wrote:

>On Tue, 09 Sep 2008 00:41:39 -0500, Melba's Jammin'
> wrote:
>
>>I made a spiced tomato jam tonight, Christine. Recipe from the National
>>Center for Home Food Preservation at www.uga.edu/nchfp. No peppers, no
>>cumin or ginger. It's good. Sweet and spicy. I'll bet it would be
>>good on a hot buttered biscuit. :-)
>
>Thanks for the site reference, Barb. That does look good. However it
>specifies firm ripe tomatoes,and the ones that were at this farm
>market...were extremely ripe. Sold for a lot less than the regular
>tomatoes that were firm ripe.
>
>Maybe I could find something else to do with those..
>
>Christine

How about tomato jelly? Really ripe tomatoes should work for this.


* Exported from MasterCook *

Love Apple Jelly

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Canning, Preserves, Etc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups tomatoes -- sliced
3 chili peppers -- hot
3/4 cup fresh basil leaves
1 1/2 cups water
1 pkg BERNARDIN Fruit Pectin
2 tablespoons lemon juice
1/2 teaspoon salt
4 cups granulated sugar

Place tomatoes into a large stainless steel or enamel saucepan.
Tie chilies and basil leaves in a large square of cheesecloth creating
a spice bag; add to tomatoes with water. Bring to a boil; cover and
simmer 25 minutes or until tomatoes are soft.

To extract juice, pour mixture into a jelly bag or cheesecloth-lined
colander suspended over a bowl. For a clear jelly do not squeeze bag.


Measure sugar; set aside.

Measure 2 ½ cups (625 mL) juice into a clean stainless steel or enamel
saucepan. Stir in fruit pectin, lemon juice and salt; bring mixture to
a full boil over high heat.
Add sugar; return to a full, rolling boil. Boil hard 1 minute,
stirring constantly.
Remove from heat; skim foam using a metal spoon.

Quickly pour jelly into hot jars to within ¼ inch (0.5 cm) of top rim.

Process in a boiling water bath for 5 minutes.

Source:
"Vicky Shaw (rec.food.preserving)"
Yield:
"4 cups"
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- -

Serving Ideas : Delicious on toast and a superb garnish for cheese and
crackers.

NOTES : About 3 pounds of tomatoes.
Ball or Sure-Jel powdered pectins (1 3/4 oz. packages) also work.