Basil and Tomato Jelly
Ingredients
- 2kg under ripe tomatoes
- 60g fresh basil leaves
- juice of 3 large lemons
- water
- white sugar
Instructions
Chop tomatoes and place in a large pan with the basil leaves, lemon juice and just enough water to cover. Bring to the boil and cook for 30 minutes or until tomatoes are soft. Strain overnight through a sieve lined with muslin For every 600ml juice add 500g white sugar. Bring to the boil, stirring until sugar dissolves, then boil until setting point is reached. Seal in sterilised jars.