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Sure.jell Tomato Relish

  • Prep Time: 45 Minutes (Total time:45 Minutes)
  • Serving Size: 0
  • 3 cups Prepared Tomatoes (buy About Two & One Fourth Pounds Fully Ripe Tomatoes)
  • 1-1/2 teaspoon Grated Lemon Peel
  • 1/4 cup Fresh Lemon Juice
  • 1 box SURE.JELL Fruit Pectin
  • 1/2 teaspoon Butter Or Margarine (optional)
  • 4-1/2 cups Sugar, Measured Into Separate Bowl
  • 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 well before filling.

    PEEL and chop tomatoes. Place in saucepan. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Add lemon peel and juice.

    STIR pectin into tomato mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, 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. Cover with 2-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 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

    KRAFT KITCHENS TIPS

    How To Measure Precisely To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

    Spiced Tomato Relish Prepare as directed, adding 1/2 tsp. each ground allspice and ground cinnamon and 1/4 tsp. ground cloves with the lemon juice. Or, substitute 1 Tbsp. Worcestershire sauce for the allspice and cloves.

    RECIPE COURTESY OF KRAFT FOODS