Tomato jelly
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Tomato jelly
  Canning    Preserves    Vegetables  
Last updated 6/12/2012 12:52:40 AM. Recipe ID 14397. Report a problem with this recipe.
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      Title: Tomato jelly
 Categories: Canning, Preserves, Jellies, Vegetables
      Yield: 1 Servings
 
      7 lb Ripe tomatoes
      2 c  Vinegar
      1 tb Whole cloves
      3 ea Cinnamon sticks
      3 tb Sugar
 
  Scald and peel ripe tomoatoes. Cook 45 minutes (add no water) stirring
  often to prevent burning and stickiing. Strain through a sieve
  discarding the juice and saving the pulp. In a saucepan combine
  vinegar and spices tied in a spice bag. Boil for 20 minutes. Remove
  spice bag and add sugar and tomato pulp to vinegar. Cook slowly for
  6-7 hours or until thick and sticky. Pour into sterile jars, hot
  water bath for 10 to 15 minutes.
  
  Posted on AOL by Pougie
  
  typos by Neysa
 




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Recipe ID 14397 (Apr 03, 2005)

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