White Tomato Jelly

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.

White tomato juice.

Yes! It's really tomato juice!

White tomato guts after the juice was squeezed out.

Then I made an infusion with chile, a garlic clove, oregano and basil.

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.

Whoa! Hot!

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.

Yum - white tomato jelly with feta, savory and red tomato wedges.



From vine to jar.

~
This jelly is so tasty!
It is pure tomato flavor with a sweet and spicy tang.