Catherine Wanniski of Boothwyn, Pa., was looking for a recipe for making Tomato Jelly. She remembers her grandmother making it but she does not have her recipe. Kathy DeWald of Orwigsburg, Pa., sent in a recipe she had in her collection. While canning may be a little time-consuming, it is not very difficult. Fall is the ideal season to give it a try. Homemade preserves can make wonderful and economical gifts.
* Carol Jones of Pratt, Kan., is looking for a recipe for something she calls "Millionaire Pie." She says a mixture of cream cheese, unflavored gelatin, pineapple and pecans was poured into a baked pie shell and topped with Cool Whip or whipped cream.
(makes 8 half-pint jars)
2 heaping tablespoons pickling spice
5 to 6 whole cloves
1 cinnamon stick
9 cups (18 to 22) peeled tomatoes (both ripe and partly green), crushed
6 cups sugar
1 lemon, sliced paper-thin
one 1.75-ounce box Sure-Jell fruit pectin
Use a piece of cheesecloth or gauze to make a spice bag with the pickling spice, cloves and cinnamon stick.
Bring tomatoes, sugar and lemon to a boil. Put spice bag into boiling mixture for 30 minutes, then remove. Stir frequently and skim off foam. Lower heat after about 45 minutes. Continue to cook, stirring occasionally, for 1 1/2 hours. Add pectin and boil for another 5 minutes.
Fill 8 half-pint sterilized canning jars with cooked mixture. Process in a water-bath canner with water covering tops of jars. Boil for 30 minutes.
Avoid the paraffin sealing method. Refrigerate any unprocessed jam.
Per tablespoon: : 36 calories, 0 grams protein, 0 grams fat, 0 grams saturated fat, 10 grams carbohydrate, 0 grams fiber, 0 milligrams cholesterol, 1 milligram sodium
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail firstname.lastname@example.org. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.