Chapter XXIII · Fruit-stews and Jams · No. 2972
Built upon: No. 2962Tomato JamNo. 2955The Cooking, Potting, and Sealing of Jams
2972—Tomato Jelly (1st Method)
Prepare the tomatoes as directed under No. 2962, Tomato Jam.
Per lb. of drained juice allow one good pint of apple jelly, twenty oz. of sugar, and a large vanilla stick.
Put into the preserving-pan the sugar, the apple jelly, and the vanilla-flavoured tomato juice, and put the utensil on the side of the fire for five minutes.
This done, set the whole to cook on a fierce fire, until the “No. 2955, The Cooking, Potting, and Sealing of Jams” stage is reached.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2972, p. 827. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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