Tomato Jelly Spread: The Perfect Balance of Sweet & Heat
For Sandwiches, Meat & More
My Tomato Jelly Spread is a delicious alternative for use on sandwiches, glazing ham, using as a dip for meats such as pork chops and chicken or as a marinade for steak and much more.
To be honest, this was supposed to be a Tomato Jelly but I messed up and forgot 1 ingredient which in turn messed everything up. It didn’t solidify as it was supposed to and turned more into a saucy spread rather than a jelly.
I was going to scratch the whole thing and not even post my recipe. It was only after my hubby had tried my canned creation (for the very first time – ever) and loved it. He told me I should tell everyone about my recipe even though it didn’t turn out like I wanted it to. Today, he used it on his Bacon, Lettuce, Tomato and Egg sandwich. He couldn’t get enough of it. I guess I did good and it wasn’t as bad as I thought it would be.
Sooooooooo here’s my Tomato Jelly Spread recipe.
4 cups Tomatoes (peeled, diced and drained)
3 cups sugar
1/8 tsp cayenne pepper
2 tsps lemon juice
In separate bowls, measure out the sugar, cayenne pepper and lemon juice.
Place tomatoes in boiling water until the skin begins to crack open. For this canning recipe I used 2 large strainers full of tomatoes (varying sizes).
Once the skin on the tomatoes has cracked open, remove them from the boiling water and place into a cold bath. Remove the tops, skin and hard core leaving only the flesh and juice.
You can chop the tomatoes in a blender but I prefer to squish them by hand. This way I can feel around and make sure that all the hard cores and skin that I may have initially missed is removed.
Drain the tomatoes removing most of the juice and leaving only the bulk of the flesh and seeds behind. You can drain the juice into a container for use in soups for later. Measure out 4 cups of the tomato into a pot and turn the stove on to medium heat.
Once the tomatoes begin to boil add in the sugar, cayenne pepper and lemon juice. Stir constantly for 15-20 minutes.
Have your jars ready to fill. I had pre-sterilized mine. There is no need for boiling the jars in water once they are filled with the tomatoes. Simply fill the jars almost to the top and place the lid on finger tight. It won’t be long before you hear the tell tale pop – pop – pop – letting you know that they are sealing.
This canning recipe will make 6 jars of Sweet Heat Tomato Jelly Spread.
We don’t like our things too hot so 1/8 cayenne pepper was perfect for us. If you like things hotter, simply add more to your level of heat tolerance. Personally, I would not go past adding more than 1/4 tsps of cayenne pepper.
To make this into a Tomato Jelly, simply add in 1 packet of liquid pectin during the cooking process.
Christine is a proud mother, a soon to be grandmother and a fur mom to one ‘fur baby’, a dog named Tracker who is never far from Christine’s side. A devoted gardener, during the spring and summer months Christine can normally be found tending to her flower and vegetable gardens. Living in Southern Ontario near Lake Erie, Christine enjoys spending time outdoors and is an avid hiker. She also loves doing small diy projects in her spare time.
Need social media management? Looking for an enthusiastic ambassador for your brand? Connect with us to discuss potential collaborations at amomsperspectives AT yahoo DOT com.