Tomato Jelly from The Complete Book of Home Preserving by Mary Norwak
Wipe the tomatoes and cut them in pieces. Simmer very gently until soft. Strain through a jelly bag. Heat the juice with the lemon juice and cinnamon to boiling point. Stir in the sugar until disso...
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Cooking tools:
- Jelly bag
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Mason jar
Ingredients
- 3lb/1.5 kg red tomatoes
- 1½lb/750g sugar
- ½ cinnamon stick
- 3 tablespoons lemon juice
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