Best 5 Tomato Jelly Recipes

TOMATO JELLY

Steps:

• 1. Skin and chop tomatoes and place in pot with the sugar, few cloves (like 3 or 4)and lemon slices, cooking on a medium heat about 20 minutes or so, until thickened. Watch it closely so it doesn't burn, stirring constantly.
• 2. Fill small jars that have been sterilized with the hot jelly, wipe off the rims and apply the seals and lids. Place on counter to cool and listen for them to seal.
• 3. I added a package of pectin because, if I remember right, it is a very thin consistency, like almost too thin and it needs to be thickened up a bit.
• 4. Enjoy !!

GREEN TOMATO JELLY

Steps:

• Combine green tomatoes, sugar, raspberries, and jalapeno peppers together in a saucepan; cook and stir until sugar is dissolved and raspberries and tomatoes are broken down, about 15 minutes. Remove saucepan from heat and stir in gelatin mix until well blended.
• Pour tomato-raspberry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack tomato-raspberry mixture into hot, sterilized jars, filling to within 1/4-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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.

GREEN TOMATO JELLY

Steps:

• boil tomatoes and sugar together for 15 minutes.
• Remove from heat, puree in a blender.
• Add jello and stir well.
• Put into blender and blend well.
• Pour into jars and seal.

GREEN TOMATO AND JALAPENO JELLY

Steps:

• 1. Add chopped tomatos, jalapenos, vinegar and ginger to a food processor and pulse until you have a fine grind.
• 2. Pour mixture into a saucepan and add the sugar. Stir well with a wooden spoon to combine ingredients.
• 3. Bring mixture to a boil (Med/High heat), then reduce to medium and simmer at a low boil for approximately 20 minutes, stirring often.
• 4. Remove from heat and stir in the powdered jello mix. (Use a whisk to ensure even mixing)
• 5. Pour hot mixture into glass jars of your choice and allow the mixture to cool. (I used three pint ball jars). Place in fridge for at least an hour to allow the mixture to "jelly up".