Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Food processer or Blender
Food mill or jelly strainer
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Tomato juice (canned or fresh, strained)
415 ml / 1¾ cups
Fresh lemon juice (strained)
120 ml / ½ cup
Granulated sugar
800 g / 4 cups
Tabasco sauce
10 ml / 2 teaspoons
Liquid fruit pectin
1 pouch (≈85 ml / 3 oz)
Preparation
1. Combine base ingredientsIn a saucepan, combine tomato juice, lemon juice, sugar, and Tabasco.
2. Bring to boilStir over high heat until mixture reaches a full rolling boil.
3. Add pectinStir in liquid pectin. Return to full boil and boil 1 minute, stirring constantly.
4. Skim and settleRemove from heat. Stir and skim foam for ~3 minutes.
5. Fill jarsPour into hot jars leaving 3 mm / ⅛ inch headspace.
6. Process Water bath process 5 minutes. Cool and check seals.
A bold, savory-sweet jelly with gentle heat — excellent with meats, cheese, or warm bread