Best 7 Tomato Jell O Surprise Recipes

SURE.JELL® TOMATO RELISH

Steps:

• 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 zest 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 1/4 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.)

TOMATO JELLY

Steps:

• Combine tomato and lemon juice in a large pot.
• Add sugar and butter (if using-the butter is 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 clean.
• Cover with two-piece lids.
• Screw bands tightly.
• Process 5 minutes in boiling water bath canner.

TOMATO JELL-O® SURPRISE

Steps:

• Pour tomatoes into a saucepan, saving the can to use as a mold. Bring to a boil over medium heat and stir lemon gelatin and salt into tomatoes until dissolved. Mix in vinegar. Pour the mixture into the empty tomato can and refrigerate until firmly set, at least 2 hours.
• To serve, puncture a hole in the bottom of the can and dip can in warm water until the gelatin releases. Place onto a serving plate and cut in slices.

TOMATO JELLY

Steps:

• 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.
• Remove skins and seeds from tomatoes. (See tip.) Finely chop tomatoes. Measure exactly 7 cups prepared tomatoes (with their juices) into 6- or 8-qt. saucepot; bring to boil. Cover; simmer on medium-low heat 2 to 3 min. or until tomatoes are softened. Blend with immersion blender until smooth. (Or, use your regular blender or food processor to process the tomatoes, in batches if necessary, until smooth.) Add lemon juice, garlic and crushed pepper to tomatoes; mix well.
• Combine 1/4 cup sugar and pectin. Add to tomato mixture in saucepot; mix well. Add oil to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in honey, basil and remaining 3-3/4 cups sugar. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off and discard any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 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 10 min. Remove jars and place upright on 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.)

TOMATO JELL-O® SURPRISE

Steps:

• Pour tomatoes into a saucepan, saving the can to use as a mold. Bring to a boil over medium heat and stir lemon gelatin and salt into tomatoes until dissolved. Mix in vinegar. Pour the mixture into the empty tomato can and refrigerate until firmly set, at least 2 hours.
• To serve, puncture a hole in the bottom of the can and dip can in warm water until the gelatin releases. Place onto a serving plate and cut in slices.

SURPRISE RASPBERRY JAM

Steps:

• Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly., In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved., Immediately fill all containers to within 1/2 in. of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

TOMATO RASPBERRY JAM

Steps:

• Boil together Tomatoes and sugar for 15 minutes Stir constantly.
• Take off of heat and stir in one Large package of Raspberry Jello. Stir till the jello has disolved into tomatoes and sugar mixture.
• Put into jars and seal.