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!

Photo of a table spread including homemade tomato jelly in jars, spreading over bread and crackers with goat cheese. Recipe by Stacy Lyn Harris

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!

snack spread with jar of tomato jelly, cream cheese, crackers

Classic Tomato Jelly

It's fine to double or triple this tomato jelly recipe, depending on the amount of tomatoes you have.
5 from 2 votes
Course Appetizer
Cuisine Snacks

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.
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12 Comments

  1. Do you make your own tomato puree?

    1. I do Vicki.I blanch and peel the tomatoes and put the peeled tomatoes in a food processor until smooth.

  2. 5 stars
    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

    1. 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!!

  3. Daryl Byers says:

    How many 8oz. Jars does this make?

    1. Daryl, this recipe makes approximately 2 cups of tomato jelly. Let me know how you like it!

    2. Daryl Byers says:

      5 stars
      This tomato jelly is awesome! May I add, it’s also good on a spoon!

      1. Thanks Daryl!! I love this recipe. You can use it as a sauce, or as you say just straight on the spoon!

  4. Going to make some this weekend. If I double the recipe, do I double the pectin also? Sounds like a lot of pectin.
    Thanks!

    1. 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.

  5. Jam up recipe!!!
    The only I did different was, I added a pinch of Cayenne Pepper.
    Delicious

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