Spiced Tomato Relish
Serve as a condiment at your next barbecue.
Try on grilled meat such as hamburgers or flank steak.
- 3 cups prepared tomatoes (about 2-1/4 pounds fully ripe tomatoes)
- 1-1/2 tsp grated lemon peel
- 1/4 cup fresh lemon juice
- 1/2 tsp ground cinnamon
- 1 Tbsp Worcestershire Sauce
- 4-1/2 cups sugar
- 1 box Fruit Pectin
- 1/2 tsp butter
SCALD, peel & chop tomatoes. Place in saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
Measure 3 cups of cooked tomatoes into 6 quart or 8 quart saucepot.
Stir in lemon peel and lemon juice and spices.
MEASURE sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure).
Stir fruit pectin into tomatoes in saucepot. Add butter to reduce foaming, if desired.
Bring to full rolling boil on high heat (a boil that doesn't stop bubbling when stirred), stirring constantly.
Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
*Invert jars 5 minutes, then turn upright OR follow water bath method recommended: Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
After jars are cool, check seals.