You are here

Apple And Tomato Jelly

French.Recipes's picture
Ingredients
See Ingredients in Direction
Directions

Cut up and press 2 lb.of very ripe tomatoes through a fine sieve.
Slice 8 lb.of apples; where the skins are clear and unbruised leave them on.
Boil the apples in just over 3 quarts of water; when they are transparent, press them through the sieve.
Mix the tomato puree with the apple puree, adding 2 to 4 lb.of sugar; simmer and reduce until a drop of the mixture trickled into a saucer of cold water sets in a jelly.
Pour into warmed jam jars and allow to cool before sealing.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Servings: 
4

Rate It

Your rating: None
4.13611
Average: 4.1 (18 votes)