| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning, Jelly |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
(3 cup) prepared tomato |
| 1 |
|
Box sure-jell |
| 1 1/2 |
ts |
Grated lemon rind |
| 1/4 |
c |
Lemon juice |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1 |
|
Box sure jell |
| 4 1/2 |
c |
Sugar |
INSTRUCTIONS
Use a 6-8 quart sauce pan. Scald, peel and chop tomatoes and simmer 10
minutes. Measure, you should have 3 cups. Add lemon rind, lemon juice,
allspice, cinnamon, cloves and sure jell. Cook over high heat until mixture
comes to a hard boil. At once add sugar, bring to a full rolling boil, a
boil that cannot be stirred down. Boil hard 1 minute, stirring constantly.
Remove from heat, skim off foam with metal spoon. Ladle into hot,
sterilized jars, leaving 1/4 inch space at top, and process in boiling
water bath for 15 minutes. After 1/2 hour, shake to avoid floating fruit.
STore in cool place.
From the files of Sally Krebs From: Gail Shipp Date: 08-30-96
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”