Tomato and Basil Jelly

Recipe Information

Yield: About 3 small jars
Prep Time: 20 minutes
Cook Time: About 40 minutes
Skill Level: Beginner
Preserving Method: Short boil, domestic jars

Ingredients

• 1.5 kg ripe tomatoes, roughly chopped

• 750 ml water

• Small handful fresh basil leaves

• 2 tablespoons lemon juice

• 450 g granulated sugar

• 1½ teaspoons powdered pectin

Step-by-Step Method

1. Cook the tomatoes
   Place the chopped tomatoes and water in a large saucepan. Bring to a gentle boil, then reduce to a steady simmer. Cook for 25 to 30 minutes until the tomatoes are completely soft and broken down.

2. Strain the liquid
   Pour the hot mixture into a cloth-lined sieve set over a bowl. Leave to drip for at least 30 minutes. Do not press the pulp, as this will cloud the jelly.

3. Measure the juice
   Measure 600 ml of the strained tomato liquid and pour it into a clean saucepan.

4. Add basil and pectin
   Tear the basil leaves and add them to the pan with the powdered pectin. Stir well while the liquid is cold so the pectin disperses evenly.

5. Add sugar and lemon
   Bring the mixture to a boil, then add the sugar and lemon juice. Stir until the sugar has fully dissolved.

6. Boil to setting point
   Bring to a full rolling boil that cannot be stirred down. Boil for 2 minutes, then remove from the heat.

7. Jar the jelly
   Skim off any foam. Pour into warm sterilised jars and seal immediately.

Practical Tips

• Use fully ripe tomatoes for the best colour and flavour.

• Powdered pectin is essential, as tomatoes alone will not set cleanly.

• Basil should remain subtle. Too much will dominate the jelly.

Serving Suggestions

This jelly is excellent with mature cheeses, roast chicken, pork, or cold meats. It also works well stirred into gravy or served with savoury crackers.

Storage and Reheating

Store sealed jars in a cool dark place for up to 6 months. Once opened, refrigerate and use within 2 weeks. Jelly does not need reheating.