[2972—TOMATO JELLY (1st Method)]
Prepare the tomatoes as directed under No. [2962].
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 “[nappe]” stage is reached.
[2973—TOMATO JELLY (2nd Method)]
Take the same amount of juice as in the preceding case.
Use red-currant jelly instead of apple jelly, and prepare the former from red and white currants in the proportion of one-third of the former to two-thirds of the latter. Use the same amount of vanilla as above. Put the latter into the preserving-pan; [828] ]dissolve it with a little water; add the vanilla, and cook it to the [small-crack] stage; remembering to skin carefully at the start.
Add the tomato pulp and the red-currant jelly to the cooked sugar; put the whole on the side of the stove for a moment in order to reduce the sugar; and then proceed with the cooking on a very fierce fire until the “[nappe]” stage is reached.