This came in my inbox. I can't wait to try it. Justreading it makes my mouth water.

Sundried Tomato Jelly

With the rich flavor of sun dried tomatoes, this burgundy jelly is the perfect accompaniment to white meat or try it spread on a slice of fresh baked bread as an appetizer.

7 cups sliced plum tomatoes, about 10 large
10 sundried tomatoes, cut in half
2 dried hot chili peppers
1/4 cup dry basil
1/3 cup balsamic vinegar
1/2 cup bottled lemon juice
5 cups granulated sugar
2 pouches liquid pectin

Wash, core and slice tomatoes crosswise; measure 7 cups into a large stainless steel saucepan. Add sun dried tomatoes, chilies, basil and vinegar. Cover pot and bring to a boil; reduce heat and boil gently 30 minutes, stirring occasionally.

Thoroughly crush mixture. Let cool 15 minutes, covered. Pour prepared mixture into dampened Jelly Bag or cheesecloth lined sieve suspended over a deep container. Let drip to collect juice. For quicker results, squeeze bag; juice maybe cloudy.

Prepare jars, lids and bands.

Measure 2 cups tomato juice into a large, deep stainless steel saucepan. Stir in lemon juice and all the sugar. To reduce foaming, add 1/2 tsp butter or margarine.

Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.

Quickly ladle jelly into a hot jar to within 1/4 inch headspace.

Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.

Makes about 5 half pints