Title: Tomato Jelly
Categories: Canning Preserve Jam Vegetable
Yield: 1 Servings

7	lb	Ripe tomatoes
2	c	Vinegar
1	tb	Whole cloves
3		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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