Dixie Tomato Relish

Serves: 5
Total Calories: 987
Yield: 7 jars


2 1/4 pounds tomatoes
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
6 1/2 cups sugar
1/2 teaspoon butter
2 (3-ounce) pouches liquid pectin
7 (1/2-pint) canning jars and lids, sterilized


Bring a large stockpot of water to a boil over high heat. Carefully place tomatoes into boiling water; cook for one minute. Place tomatoes into cold water to cool; peel. Chop and return tomatoes to empty stockpot. Bring to a boil over medium heat; reduce heat and simmer for 10 minutes. Measure 3 cups cooked tomatoes and return to stockpot; reserve any remaining tomatoes for a future recipe. Add lemon zest and juice; mix well. Stir in sugar; add butter. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil and boil exactly one minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Ladle into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set on towels to cool; check for seals.

Tip: Add a thoughtful jar tie-on to gifts from your kitchen. Use a length of ribbon or rick rack to tie sprigs of rosemary (for remembrance) to jars of jams & jellies before giving.

Nutritional Facts:

Serves: 5
Total Calories: 987
Calories from Fat: 3

This Dixie Tomato Relish recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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