Does anyone have the old sure-jel recipe insert that has the recipe for tomato jelly?

Question

this was the best recipe ever and it always turned out. Because of moving I lost it and no other recipe has tasted the same.

Answer 1

I don't have the one with sure-jel but I have this one with Certo which is same thing

CERTO® Tomato Juice Jelly

1 can (14 oz.) tomato juice
1/2 cup fresh lemon juice
3/4 tsp. onion juice (optional)
4 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
STIR tomato juice, lemon juice and onion juice into 6- or 8-quart saucepot.
STIR sugar into juice in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in pectin quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Answer 2

Creamy Herbed Meatballs INGREDIENTS 1 egg 1/4 cup dry bread crumbs 1/4 cup finely chopped onion 1 tablespoon dried basil 1/2 teaspoon salt 1/2 teaspoon pepper 1 pound ground beef 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted 1/2 cup water 2 tablespoons minced fresh parsley DIRECTIONS In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs; drain. Stir in the remaining ingredients. Cover and simmer for 20 minutes or until the meat is no longer pink, stirring occasionally.

Answer 3

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Answer 4

I found a bunch of tomato jelly recipes on this site even a tomato butter jelly

http://www.cooks.com/rec/search/0,1-0,tomato_jelly,FF.html

Answer 5

check this one out it might be it

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=tomato%20jelly&u3=**1*2&wf=9&recipe_id=51925
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CERTO® Tomato Juice Jelly
Prep Time: 1 hr min
Total Time: 1 hr min
Makes: About 5 (1-cup) jars or 80 servings, 1 Tbsp. each

1 can (14 oz.) tomato juice
1/2 cup fresh lemon juice
4 cups sugar, measured into separate bowl (See tip below.)
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
COMBINE tomato juice and lemon juice in 6- or 8-qt. saucepot.
STIR sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Answer 6

Is this it?

"TOMATO AND PINEAPPLE JAM

2 c. tomatoes, cooked
1 box Surejell
1 1/2 c. pineapple, crushed and drained (13 1/2 oz. can)
2 tsp. Worcestershire sauce
2 tsp. vinegar
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves

Mix the Sure-jel, pineapple and seasonings with the tomatoes. Bring to a boil and add 5 1/2 cups sugar. Bring to a rolling boil and boil one minute - stirring constantly. Fill jars and let cool."

Or maybe this:

"SURE.JELL® Tomato Relish

3 cups prepared tomatoes (buy about 2-1/4 lb. fully ripe tomatoes)
1-1/2 tsp. grated lemon peel
1/4 cup fresh lemon juice
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
4-1/2 cups sugar, measured into separate bowl

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PEEL and chop tomatoes. Place in saucepan. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Add lemon peel and juice.
STIR pectin into tomato mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


KRAFT KITCHENS TIPS

How To Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Spiced Tomato Relish
Prepare as directed, adding 1/2 tsp. each ground allspice and ground cinnamon and 1/4 tsp. ground cloves with the lemon juice. Or, substitute 1 Tbsp. Worcestershire sauce for the allspice and cloves."

Answer 7

zen's recipe sounds like what you are hunting for. Thanks for the two points and have a great day.

Answer 8

TOMATO JELLY!?!?!?!?!?!? That sounds NASTY!!!!!
Unless you're from, I dunno, england or australia or something and jelly doesn't mean the same there.