Sundried Tomato Jelly
With the rich flavor of sun dried tomatoes, this burgundy jelly is the perfect accompaniment to white meat or try it spread on a slice of fresh baked bread as an appetizer.
- 7 cups sliced plum tomatoes, about 10 large
- 10 sundried tomatoes, cut in half
- 2 dried hot chili peppers
- 1/4 cup dry basil
- 1/3 cup balsamic vinegar
- 1/2 cup bottled lemon juice
- 5 cups granulated sugar
- 2 pouches liquid pectin
Wash, core and slice tomatoes crosswise; measure 7 cups into a large stainless steel saucepan. Add sun dried tomatoes, chilies, basil and vinegar. Cover pot and bring to a boil; reduce heat and boil gently 30 minutes, stirring occasionally.
Thoroughly crush mixture. Let cool 15 minutes, covered. Pour prepared mixture into dampened Jelly Bag or cheesecloth lined sieve suspended over a deep container. Let drip to collect juice. For quicker results, squeeze bag; juice maybe cloudy.
Prepare jars, lids and bands.
Measure 2 cups tomato juice into a large, deep stainless steel saucepan. Stir in lemon juice and all the sugar. To reduce foaming, add 1/2 tsp butter or margarine.
Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.
Quickly ladle jelly into a hot jar to within 1/4 inch head space.
Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.
Makes about 5 half pints
