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

We also had problems obtaining anything other than actual purchasing of the jam. We looked at our Ball canning recipe book 1999 for help. There we found a Berry Jam pg 32, to that we added lemon juice just to add a little canning acidity. We experimented with different amounts of sugar to taste. Our final recipe is as follows: Made 14 - 1/2 pints 9 cups pulp with juice - without pits 14 cups sugar 1/4 cup lemon juice Sterile 1/2 pint jars Sterile laddle, funnel, tongs, lid lifter Bring slowly to boil (see pg 32 Blue Book Ball Berry Jam instructions), stirring until sugar dissolves. Cook rapidly to gelling point . As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. We cooked mixture 50 mins before canning at as rapid a boil as possible, stirring constantly. We took foam off as necessary during boiling Actually spreads nicely and is not solid in jars, has good spreading without chunks. We also discovered a good way to get the pits out. After washing and taking the stems off, we put two layers of berries into a microwaveable dish, we cooked them for four minutes on high. Then we put the berries through a food mill(potato ricer)to remove the pits. This process made it so much easier to get the pits out and retain as much juice and pulp as possible. Autum Olive Berry aka; Autumn Berry, aka; Aki-gumi (aukee - goomee) Autumn Olive bushes originally came from Japan in 1830 per Internet Web site

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

My friend was amazed at how big the dough grew after it was in his fridge a few hours. I think he's planning on making a big 16 inch diameter pizza as thats the stone size I have him. My current pizza stone is 20 inches, and just barely fits in my oven front to back. For the Pomona, I found that when I plan to add it to the liquid, its usually mixed and dissolved slightly in my blender, using some of juices of the jelly. Once blended, it looks like liquid Certo, and is quite thick. Its easily poured into the boiling juices. After a few minutes to totally dissolve it in the boiling juices, I add the calcium water. Even though you really don't need all of the calcium, I usually mix it all in if I am using a whole box of Pomona. Never saw a rubbery jelly yet, and for the slightly extra calcium, it doesn't seem to change the flavor, unless you have a really good set of taste buds. Even for that, calcium is good for you.