Never seen tomato jelly, I do however make tomato jam. It's a staple of our Summer here. Delicious on bread with a cup of tea or coffee. Very easy to do as well, keeps forever if it's not all eaten before :-) Tomato Jam Peel and deseed fresh ripe tomatoes. Don't worry too much if you can't get all the seeds out, just scoop out the major parts and let a few seeds remain. Chop into small pieces. Weight the result and add same weight in sugar and a cinnamon stick. Cook over a low fire stirring frequently until setting point is reached. Allow to cool and pack in clean glass jars. Enjoy over a slice of warm bread. Eduarda

Years ago I adapted a honey lemon jelly to add lemon thyme, but I can't find the recipe, darn it! But there is a recipe in the Ball Blue Book of canning for lemon mint jelly and mint jelly. I'll bet you could sub cider vinegar and purple basil and get a good jelly. Here's that recipe: Lemon Mint Jelly from Ball Blue Book of Canning 1 1/2 cups lemon juice (try vinegar) 1 1/2 cups water 1 cup firmly packed mint leaves (use basil) 1 package powdered pectin 4 1/2 cups sugar Pour boiling water over basil, let steep for one hour. Press juice from the leaves to extract it all. Combine lemon juice (or vinegar) and basil extract in a med. saucepan. Stir in pectin, bring to a rolling boil. Add sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Pour hot into hot sterilized jars, leaving 1/2 inch head space. (At this point I'd insert a decorative fresh basil leaf or basil flower (washed of course). Adjust caps. Process 5 minutes in a boiling water bath. Yields about 4 half pints. Maybe I'm wrong though, maybe you can't just sub cider vinegar for lemon juice. I know the acidity of such things does vary. I think it would be worth an experiment. Here's a recipe for Apple Herb Jelly from the Sunset Home Canning Book that could maybe be adapted. I have used this one as well. 2 cups bottled filtered unsweetened apple juice 1/3 cup dry basil 3 TLSP lemon juice 3 1/2 cups sugar 1 pouch liquid pectin Bring apple juice to a boil in a heavy bottomed saucepan. Remove from heat, stir in basil and cover. Let stand for 2 hours. Pour mixture through a jelly bag or a cheese-cloth lined colander. Squeeze out and reserve all liquids. Discard herbs. Rinse pan and return all liquids to the pan. Stir in lemon juice and sugar. Bring to a biol over high heat, stirring constantly. Pour in pectin all at once, bring to a full rolling boil, and boil, stirring, for 1 minute. Remove from heat and skim off any foam. Ladle hot jelly into hot, sterilized half pint jars, leaving 1/4 inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process for 5 min. in BWB. (Can also add decorative leaves to this jelly). And last but not least, Garlic or Shallot Jelly that could also probably be fiddled with to make basil jelly. Also from Sunset Home Canning Book. Since this recipe is huge, I might try halving it. 1/2 cup finely chopped garlic or shallots (This is where I'd add the purple basil, either all of the 1/2 cup or some of it.) About 3 cups white wine vinegar (5% acidity) I'm not sure if you could sub cider vinegar. 1 1/2 cups water 6 cups sugar 2 pouches (3 oz. each) of liquid pectin Combine garlic or shallots and 3 cups of the vinegar and a 2 - 2.5 quart pan. Bring to a simmer over med. heat. Simmer gently, uncovered, for 15 minutes. Remove from heat, pour into a glass jar. Cover and let stand for 24 - 36 hours at room temperature, then pour through a fine strainer into a bowl, pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible. Discard residue. Measure liquid, if necessary, add vinegar to make 2 cups, or boil to reduce to 2 cups. In a heavy-bottomed 8-10 quart pan, mix flavored vinegar, water and sugar. Bring to a full rolling boil over med. high heat, stirring. Stir in pectin all at once, return to a full boil and boil for 1 minute. Remove from heat, skim foam, ladle into hot sterilzed jars, etc., leaving 1/4 inch head space (can add decorative basil leaf). Process 5 min. in BWB. Let stand for a few days before using. All of these recipes are kind of tricky, don't lessen any of the acid ingredients or increase any of the herbs or garlic or water. Also dealing with pectin can be an adventure, doesn't always set. If doesn't set, use for salad dressing, mixed with mayo or olive oil. Ask me how I know, lol! As for the FROG jam, I'd get a box of pectin and follow the recipe for "fruit jam" using a mix of the fruits and ginger to taste in the measure called for in the recipe. Have fun! Check back here if you have any questions about making jam or jelly.

Hello Helen, That sounds wonderful. Even with the cup of chestnuts I cannot imagine there'd be a problem canning with all those fruits, juices and the red wine. When the recipe says, "sugar and acid" is it referring to the natural fruit sugars or is sugar a missing element in the recipe? How is this generally served? As a condiment with meats? Autumn Fruit Jam 2 plums sliced 2 med apples, peeled, cored and chopped 2 med pears, peeled, cored and chopped 1 cup (250 ml) water 2 tsp (10ml) grated lemon rind 2 tbsp (25ml) lemon juice 3 cups (750ml) sugar 1/2 tsp (2ml) each ground cinnamon and ginger Combine plums, apples, pears, water, lemon rind and lemon juice in a large stainless steel or enamel pot. Bring to a boil over high heat, cover, reduce heat and cook for 10 mins or until fruit is softened. Add sugar to fruit and return to a boil, stirring constantly until sugar is dissolved. Boil rapidly, uncovered, until mixture will form a gel, about 30 mins, stirring occasionally. Stir in cinnamon and ginger. Ladle into sterilized jars and process for 15 mins in a boiling water bath. Makes 4 cups (1L) And another: Fall Fruit Jam Categories: Jam/jelly, Preserves, Fruits Yield: 3 Pints 4 c Peaches, chopped and peeled 4 c Pears,chopped and peeled 1 c Apples, chopped and peeled 1/4 c Lemon juice 5 c Sugar Approx. Cook Time: 60mn Combine fruit and cook slowly until tender, about 15 minutes. Add lemon juice and sugar. Bring to boil, stirring frequently. Boil to jam stage (104C), about 15 minutes. When jam stage is reached, remove from heat. Stir and skim 5 minutes. Pour into sterilized jars; cool and seal. Makes about 6 - 8oz jars. Process 10 minutes in boiling water bath. Source: Canadian Living Carol

Earn a living? I don't know, Tucker, but it would be a great job, I think. Deanna, I'll be posting pictures, and I'm sure there will be a whole thread on the Gallery over at Cooking, that's where this Canning Camp originated. It starts Wednesday with a get acquainted dinner, then Thursday we start canning in earnest. We had to limit the canning sessions to 12 because that's all the kitchen would hold. LOL So far I think we're going to make salsa, Habanero Gold, some type of soup, freezer jam and we have to develop a recipe to dedicate to a member of the Cooking Forum who passed away last year from pancreatic cancer. Her widower will be with us for Saturday night supper so we can give him the first jar. Janet, my friend, you'll be smiling down on us, I'm sure. Annie