Surejell Tomato Relish Recipes

SURE.JELL® TOMATO RELISH

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 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 zest 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 1/4 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.)

TOMATO PRESERVES WITH PECTIN

Steps:

• Peel the tomatoes and chop the flesh. Place the tomatoes in a saucepan and cook over medium heat for about 10 minutes or until the tomatoes have broken down and release their juices. You should have about 3 cups of cooked tomatoes. Add the lemon juice and pectin. Bring the mixture to a rolling boil over high heat, stirring constantly. Add the sugar to the tomatoes. Return the mixture to a boil, stirring constantly. Remove the pan from the heat. Skim off any foam. Pour the tomato preserves into sterilized canning jars and process in a hot water bath for 15 minutes or as directed by the jar manufacturer.

EASY SWEET PEPPER JAM RECIPE

Steps:

• Sterilize your mason jars and begin to heat your water in your hot water bath canning pot. Place lids in a small skillet and cover with water and heat on medium-low.
• Place the finely chopped red, green, and jalapeño peppers into a large saucepan over high heat.
• Pour in the apple cider vinegar and stir in the Sure-Jell pectin.
• Bring the mixture to a full boil while stirring constantly.
• As soon as the mixture comes to a rolling boil stir in the sugar. Return to a boil and boil for exactly one minute.
• Remove from the heat and skim off any foam that has collected on top of the surface and discard.
• Then, quickly ladle the jelly into your hot jars, leaving ¼ inch of headspace.
• Wipe the rim and add the heated lid and then screw on the bands to finger tightness.
• Place the jars into the canning pot and be sure that water is 1-2 inches above the top of the jars.
• Bring water to a boil and process for five minutes.
• Using jar lifters remove the jars to a thick towel on the counter and let them cool for 24 hours. Be sure to check the jars after they have cooled to be sure that they sealed properly by pressing down on the center of the lid. If you can easily press down, your jars did not seal and need to be placed in the refrigerator.

GARDEN TOMATO RELISH

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.