Certo Tomato Juice Jelly Recipes

CERTO GREEN TOMATO JAM

CERTO Green Tomato Jam image

Enjoy scrumptious homemade CERTO® Green Tomato Jam with ease. This green tomato jam recipe takes just 5 ingredients and goes great with a variety of foods.

Provided by My Food and Family

Categories Home

Time 3h

Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.

Number Of Ingredients 5

Ingredients

3 cups prepared tomatoes (buy about 1-3/4 lb. green tomatoes)
1/2 cup fresh fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

Steps:

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
Finely chop or grind tomatoes. Measure exactly 3 cups prepared tomatoes into 6- or 8-qt. saucepot. Add lemon juice.
Stir sugar into prepared tomatoes in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

CERTO TOMATO JUICE JELLY

CERTO Tomato Juice Jelly image

Even if you didn't get a bumper crop of tomatoes this year, you can still make this delicious savory jelly-with tomato juice!

Provided by My Food and Family

Categories Home

Time 1h

Yield About 5 (1-cup) jars or 80 servings, 1 Tbsp. each

Number Of Ingredients 5

Ingredients

1 can (14 oz.) tomato juice
1/2 cup fresh lemon juice
4 cups sugar, measured into separate bowl (See tip below.)
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
Combine tomato juice and lemon juice in 6- or 8-qt. saucepot.
Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

TOMATO JELLY

Tomato Jelly image

After canning spaghetti sauce, salsa, rotel, and tomato juice....I had to make something different. This is the result of way to many tomatoes and an addiction to making unusual jams/jellies. ;) I searched the internet and found this Time for water to boil in canner is not included in times listed.

Provided by kdp4640

Categories Jellies

Time 1h15m

Yield 5 half pints

Number Of Ingredients 5

Ingredients

1 3/4 cups tomato juice (can use 14 oz. canned juice from store)
1/2 cup lemon juice
4 cups sugar
1/2 teaspoon butter (optional)
1 (3 ounce) envelope liquid pectin

Steps:

Combine tomato and lemon juice in a large pot.
Add sugar and butter (if using-the butter is to reduce foaming).
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 min., stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads clean.
Cover with two-piece lids.
Screw bands tightly.
Process 5 minutes in boiling water bath canner.

TOMATO JELLY

Tomato Jelly image

Can make spicy or hot or plain. They didn't say how much this made. This is just using the juice of tomatoes; must cook them to get to this point.

Provided by Dienia B.

Categories Jellies

Time 1h

Yield 4 pints

Number Of Ingredients 7

Ingredients

2 cups tomato juice, strained
1 lemon, juice and zest
3 ounces pectin
3 cups sugar
1 teaspoon Tabasco sauce, optional for hot, can add more to taste
1/2 teaspoon clove, optional for spicy, add cinnamon and cloves
1 teaspoon cinnamon (optional)

Steps:

Boil toomato juice if making spicy; you can add the spices in a boil bag or use ground.
Add lemon juice and fine zest.
Stir in pectin.
Bring to a boil.
Stir in sugar until dissolve.
Bring to a rolling boil; boil 4 minutes.
If making hot jelly add Tabasco now.
Let stand a minute; skim.
Pour into jars.

Nutrition Facts : Calories 676, Fat 0.2, Sodium 379.6, Carbohydrate 176, Fiber 2.8, Sugar 154.4, Protein 1.2

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