How to make it

  • Prepare canning jars and lids.
  • Make calcium water following directions in the Pomona Pectin box.
  • Scald, peel, seed, chop then crush 2lbs Roma tomatoes which will yield about 2 cups. If you are using a juicier tomato you will need more to get 2 cups.
  • Place crushed tomatoes along with the basil, chili powder, lemon peel and salt into a sauce pan over medium heat: stir and bring to simmer. Reduce heat to simmer and process covered for 10 minutes.
  • Measure 2 cups of the tomato mix to a sauce pan. Add lemon juice and calcium water: Stir well.
  • Measure sugar and pectin into a bowl and mix well.
  • Bring tomato mix to a boil. Add sugar mix: stir to dissolve while returning to a boil then remove from heat.
  • Fill pint or half-pint canning jars leaving ¼” head space. Adjust lids. Process in water-bath canner for 10 minutes. Let jar/s cool overnight and check seal.
  • This recipe can be doubled, tripled, or even quadrupled.

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