Tomato-Ginger Jelly

Directions

1. 1
   Bring a small pot of salted water to a boil.
2. 2
   Using a sharp paring knife, score an X on the bottoms of the tomatoes and blanch for 30 seconds; drain.
3. 3
   Slip off the skins and halve the tomatoes crosswise.
4. 4
   Remove the seeds and coarsely chop the tomatoes.
5. 5
   In another pot, combine the vinegar with the sugar and cook over moderate heat, stirring, until the sugar is dissolved.
6. 6
   Add the tomatoes, garlic and ginger and cook over moderate heat for 5 minutes.
7. 7
   Season with salt and pepper.
8. 8
   Working over a clean saucepan, pass the tomato mixture through a sieve, pressing on the solids.
9. 9
   Bring to a boil.
10. 10
    Add the pectin per the package instructions and boil for 1 minute.
11. 11
    Funnel the hot jelly into hot, sterilized jars, leaving about 1/4 inch of room on top.
12. 12
    Screw on the lids securely.
13. 13
    Using canning tongs, carefully lower the jars onto a rack set in a pot of boiling water, making sure they are covered by at least 1 inch of water.
14. 14
    Boil for 15 minutes, then transfer the jars to a rack to cool completely.
15. 15
    Refrigerate until the jelly is set, at least 12 hours.