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
- 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
- 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.