We cleared the greenhouse a few weeks ago & had loads of green toms. So we set them out on the kitchen window cills to ripen . When ripe we decided to try & make tomato jelly , it's similar to a mint jelly but obviously using a tomato recipe.
Everything was going well, but we couldn't get it to the right stickness point till suddenly it changed to a much darker colour .
That seemed to work it dribbled across the wooden spoon onto a cold plate and set with a skin forming if I dragged a dry finger across the run.
So I duly filled & sealed 8 small 160 ml Weck preserving jars with it leaving a half filled jar for immediate use .
Come the next morning I could barely push a teaspoon into the " Jelly " .
Much desparate recipe book reading I realised we over boiled it , so had the idea of melting ths jelly out the jars using a pan of almost boiling water as the heat source & putting it in a big pan , adding 50 ml of water , heat it do a test , put a sample in the fridgethis time and see how it looks when it has fully cooled.
Good news is that it set like a firm marmalade , took it out the fridge, stood I on the worktop & as it warmed to room temperature it turned to a runny syrup.
Do any of you know if I were to add say 1/4 bottle of pectin to the pan of liquid tomato jelly , stir it in & bring to the boil for a few minutes if that might jellify the jam or is it a lost cause ?