Tomato Jelly
 
7 lb.  ripe tomatoes
2 cup  vinegar
1 Tbsp  whole cloves
3   cinnamon sticks
3 Tbsp  sugar
 
Scald and peel ripe tomatoes. Cook 45 minutes (add no water) stirring often 
to prevent burning and sticking. 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 
Servings: 1 
 
 
http://www.peagramfamily.com/ 
 
 
 
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(ID: 80386) Mirror: rec.food.recipes: Mon, Sep 30, 2002


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