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Tomatoes in jelly

Author
Cookinero 11 Mar 2025
8230
Tomatoes in jelly

Tomatoes in jelly are a great preparation for the winter. If desired, you can add onions to them. Before cooking, sterilize the jars. Choose small vegetables - they are easier to place in containers. Tomatoes should be ripe, but dense: for example, the "plum" variety. It is better to use granulated gelatin.

How to cook Tomatoes in jelly

Step 1

Tomatoes in jelly

Prepare the marinade. Pour 2 cups of filtered water into a medium saucepan. Place on the fire and bring to a boil. Add salt and sugar. Stir until the ingredients dissolve. Turn off the heat. Add the swollen gelatin. Stir thoroughly until dissolved. Add vinegar to the marinade. Stir.

Step 2

Tomatoes in jelly

Marinate the tomatoes. Place black peppercorns on the bottom of a sterile jar. Add bay leaf and dill. Add garlic. Place tomatoes and onions on top, alternating layers. Pour the marinade over the vegetables so that there is 1.5 cm left to the top.

Step 3

Tomatoes in jelly

Marinate the tomatoes. Line the bottom of a large deep saucepan with a towel. Place the jars in it. Pour in water so that it reaches the "shoulders" of the jars. Put on the fire and bring to a boil, cover the jars with lids, but do not screw them on. Reduce the heat to low. Boil for 15 minutes. Remove the jars and roll up the lids. Turn the jars upside down. Wrap them in a warm blanket. Leave for a day.

Tomatoes in jelly - FAQ About Ingredients, Baking Time and Storage

Yes, agar-agar is a great plant-based substitute for gelatin. Use the same amount but dissolve it in boiling water as it requires higher heat to activate.
Once sealed and processed, they can last up to 6 months in a cool, dark pantry. After opening, store in the fridge for up to 2 weeks.
Absolutely! You can halve or omit the sugar, but it may slightly alter the tangy-sweet balance. A sugar substitute like erythritol also works.
Tap the jar gently after pouring the marinade and use a chopstick to release trapped air before sealing.
Yes! Thinly sliced cucumbers, bell peppers, or even small cauliflower florets complement the tomatoes well.
Yes, sterilizing ensures safety and longevity, even for fridge storage. Boil jars and lids for 10 minutes before use.
Freezing isn’t recommended, as jelly may become watery upon thawing. Stick to pantry or fridge storage.
They’re great with grilled meats, cheese platters, or as a garnish for bruschetta. Try them alongside creamy dishes for contrast.

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