Tomato Butter Jelly
7 pounds of ripe plum tomatoes
7 cups of sugar
1 lemon, cut up and seeds removed
Put tomatoes in hot water and peel them first. Put all ingredients in pot and cook down until thickened, about 2 hours. Keep on low fire, stir once in awhile. No water. Wash jars and lids in boiling water. Use pint jars. |
|
