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Sunshine Tomato Jelly


Submitted by Holly Chiantaretto


  • 3 C fresh tomato juice, squeezed from Kentucky Proud tomatoes
  • 1 lemon or orange, sliced thinly in rounds
  • 1 pkg pectin
  • 6 C sugar


Get the sugar and lemon/orange ready to use. Mix the box of pectin with the tomato juice in a tall stockpot. Bring the pectin and tomato juice to a boil. Quickly add the sugar and lemon or orange slices. Stir the mixture until it comes to a rolling boil; then boil it for 1 full minute. 

Pour jelly into sterilized canning jars; add a fruit slice. Cap with new lids and rings. Then place the jars in the refrigerator or freezer for short-term storage; or process the jars in a water bath for 20 minutes for long-term storage. After processing in a water bath, wait for the lids to cool and seal before storing them. Store in a cool, dark place. Can add gift tags, raffia and holiday decorations. Makes 8 half pints.

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