Classic Tomato Jelly
Tomato Jelly may sound like a stretch for some, but I’m of the opinion that the rest of the world only needs to taste the amazing goodness of this jelly before it shoots up to the top of their jelly list!
In general, canning is a great way to preserve vegetables from your garden. This tomato jelly makes my list of 5 Favorite Summer Canning Recipes because it’s simple, delicious, and versatile. You can save it for later…give it as gifts in ribbon-tied jars…or enjoy it right away!
I’m a big fan of “right now.” Now or anytime, this tomato jelly is a perfect way to accentuate your light snack of crackers and cheese. And you can spread it on your sandwich in lieu of a tomato slice if you want to add that depth of flavor without too much extra texture!
Also be sure to check out this simple tomato sauce recipe for another great way to use up tomatoes from the garden.
Notes for making Classic Tomato Jelly:
- It’s fine to double or triple this recipe, depending on the amount of tomatoes you have.
- This makes a perfect housewarming, teacher’s, or Christmas gift.
- This is amazing over eggs cooked any way, on hamburgers, ham sandwiches, BLTs, and grilled cheese sandwiches.
- One classic way I like to use tomato jelly is over a block of cream cheese with salty crackers. Oh my goodness, talk about luscious!
Classic Tomato Jelly
Ingredients
- 1 cup tomato purée
- Juice of one lemon
- 1/4 tablespoon balsamic vinegar
- 1 1/2 cups granulated sugar
- pinch of salt
- 1 pouch pectin
Instructions
- Measure purée exactly. Place juice, lemon juice, vinegar, sugar, and a pinch of salt in the pot.
- Bring mixture to a rolling boil over high heat and allow to boil for one minute, stirring constantly!
- Remove from heat and add pectin. Bring to a boil for one minute. Bring the temperature up to 220 degrees (candy stage).
- Quickly ladel into prepared jars leaving 1/8 inches of headspace. Wipe jar rims and threads with damp cloth. Cover with two-piece lids. Screw on tightly.
- Process in a hot water bath for 5 minutes.
Do you make your own tomato puree?
I do Vicki.I blanch and peel the tomatoes and put the peeled tomatoes in a food processor until smooth.
How many 4 oz jelly jars does your tomato jars fill as printed?
Also if I tripled do I use 3 pouches of pectin?
Thanks
Dennis Parker
Hi Dennis! Great to hear from you. You will end up with approximately 2 cups of tomato jelly – so around 4 4oz. jars. Hope you like it!!
How many 8oz. Jars does this make?
Daryl, this recipe makes approximately 2 cups of tomato jelly. Let me know how you like it!
This tomato jelly is awesome! May I add, it’s also good on a spoon!
Thanks Daryl!! I love this recipe. You can use it as a sauce, or as you say just straight on the spoon!
What type of tomato did you use? Did you strain you tomato after you pureed it?
If you use Roma, you won’t have to cook down as much. I did strain it. You don’t have to, but I wanted more clear jam.
Going to make some this weekend. If I double the recipe, do I double the pectin also? Sounds like a lot of pectin.
Thanks!
Cindy, Yes, you would double the pectin. If you want to use less, you can try that. You can always pour out of the jars and start from boiling step. I’ve done that a good bit when testing recipes and it will be fine to do.
Jam up recipe!!!
The only I did different was, I added a pinch of Cayenne Pepper.
Delicious
Oh, I’ll bet that made it great.
Can I use liquid pectin? If so would my ratio remain the same?
Yes you can! And yes, the same amount! Let me know how it turns out. I’m addicted to the tomato jelly. It’s a great way to use up the tomatoes..and preserve them.
This is so good I can’t even believe it! Will make it again and again.
This is so good I can’t even believe it!!! Will make it again and again.
I’m so glad you liked it!! Thanks for giving it a try!
In your recipe for tomato jelly, did you use powder pectin or liquid pectin. I don’t want to experiment and waste ingredients. I’ve read that pectins should not be used interchangeably. Looking forward to your reply. Can’t wait to try it.
Sandra, thanks for asking. I use the liquid pectin. I rarely, if ever, use the powder.