I made white tomato jelly today.
This was truly an experiment!
White tomatoes from my garden.
The variety is called White Tomesol.
I removed the cores and used the food processor
to blend them into a smooth liquid.
Then I simmered them overnight.
The next morning....this is what it looked like.
I put the liquidy cooked down tomatoes into
a few layers of cheese cloth.
Yes! It's really tomato juice!
White tomato guts after the juice was squeezed out.
I poured boiling water over the spice mixture.
After 20 mins. I strained the spices through a cheese cloth.
Then I made the mistake of tasting it.
After I found my taste buds cowering underneath the fridge, the adventure continued.
I added 4 cups tomato juice to 1/2 cup vinegar in a large stockpot.
Then I added 1 tsp salt.
Next 1 pkg No-sugar-needed pectin.
And one 1/2 cup spice infusion.
Bring to a boil.
Add 2 cups sugar and return to a boil, stirring continuously.
Pour jelly into jars and process for 10 mins in a boiling water bath.