| | Directions | | Wash, scald, peel and chop tomatoes. Combined tomatoes, apple juice, lemon juice, and pectin into a medium saucepan, stirring until pectin is completely dissolved. Add butter and bring to a boil over high heat, stirring continuously. Add sugar all at once and stirring until sugar is completely dissolved. Bring back to a hard boil, and boil for (2) minutes. Skim off foam with a metal spoon, if necessary. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth.Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
|
|
| Ingredients | | - |  | 3 cups tomatoes (2 1/2 lbs) |
| - | | 2 cups apple juice |
| - | | 1/2 teaspoon ground allspice |
| - | | 1/2 teaspoon ground cinnamon |
| - | | 1/4 cup lemon juice |
| - | | 1 tablespoon Butter (I cant believe its not butter) |
| - | | 3 cups Sugar (measured and set aside) |
| - | | 1 box Pectin (Ball, low sugar/no sugar) |
| |
| |
