Classic Tomato Jelly
Why make tomato jelly? If you’re a gardener like me, you may need some new, delicious ways to use up your bountiful tomato crop. This tomato jelly recipe fits the bill perfectly!
(Click here for a sweet way to can those red peppers.)
Classic tomato jelly is savory-sweet, tangy, and easy to make at home. Ideal for summer canning of those garden‑fresh tomatoes, it’s perfect to enjoy with your favorite foods or give as a gift. Spread it on cream cheese, slather straight onto crackers, and so much more.
Savory jam or 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 tomato jelly before it shoots up to the top of their list.
How to Serve Tomato Jelly
A layer of tomato jelly adds depth of flavor to just about any food, without too much extra texture. Here are a few of the many ways to use your homemade jelly:
- to accentuate a light snack of crackers and cheese. I love tomato jelly over a block of cream cheese with salty crackers. Oh my goodness, talk about luscious!
- on burgers in lieu of a tomato slice or hot dogs instead of relish
- as a tasty layer on top of avocado toast
- over eggs cooked any way — yes, tomato jelly livens up those scrambled eggs!
- on ham sandwiches, BLTs, and grilled cheese sandwiches
- on charcuterie boards as a dip or spread
To give as a gift: Just tie a pretty, seasonal ribbon around a jar of jelly. It makes a perfect housewarming, teacher’s, or Christmas gift.
What kinds of tomatoes are good in tomato jelly?
You can use just about any kind of ripe tomato for this recipe. Each variety will add a slightly different nuance. Heirloom, roma, plum, and cherry tomatoes all are good options.
How do you can tomatoes safely?
In general, canning is a great way to preserve tomatoes and other vegetables from your garden. For this and any canning recipe, be sure to follow USDA guidelines for canning safety.
Acidic fruits and tomatoes may be processed using the boiling water or water bath method described in this recipe. Click here for step-by-step instructions.
Notes for Making Classic Tomato Jelly
- It’s fine to double or triple this recipe, depending on the amount of tomatoes you have. Just be sure to adjust the amount of pectin proportionally.
More Recipes for Your Garden Tomatoes
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 the tomato purée exactly into a heavy-bottomed pot. Stir juice, lemon juice, vinegar, sugar, and a pinch of salt into 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 ladle into prepared jars, leaving 1/8 inch 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.
can I use apple cider vinegar instead I’m out of the balsamic vinegar
You can. It will be a little looser and the taste won’t be as intense but I think it will work.
This is a quick and easy recipe. And it tastes wonderful. Thank you for sharing
Thanks Sandra!
Recommend revising recipe to help those who have never canned before (e.g., modify to add scalding/peeling tomatoes and preparation of jars and lids) to ensure success. Result tasted a lot like what my Mom made:) just sweeter.