Tomato Jelly

Marie Overton
Jun 27, 2022
2 min read

Updated: Aug 16

This tomato jelly is a fun variation of traditional fruit or berry jellies. It has a touch of ginger and spice and everything nice that makes it a fun jelly to eat. Tomato Jelly is delicious to eat on hot fresh French bread with butter. A simple but sweet treat.

Jar of orange jam with "Ball" on lid beside a slice of bread with jam on a white plate, set on a speckled countertop.

Tomato Jelly

This recipe makes 4 half-pints of Tomato Jelly.

Tomato Jelly Ingredients:

4 cups sugar
2 cups tomato juice (If you have questions about how to juice tomatoes, check out my tomato juice video.)
6 tablespoons pectin
2 tablespoons lemon juice
1 tablespoon ginger
1/2 teaspoon salt
1/2 teaspoon Hot Sauce (I used my Chipotle Hot Sauce)
1/2 teaspoon Butter

Cooking:

Hands mix brown sauce in a pot with spoon on a granite counter. Nearby are a green bowl, clear glass, and small dish with ginger.

Place all ingredients except sugar in a large pot. Bring to a boil.

Hands hold a green bowl of sugar over a countertop with a steel pot of brown liquid. Other kitchenware surrounds it, suggesting cooking prep.

Add sugar. Return to a rolling boil.

Pot of brown sauce simmering on a stove, stirred with a wooden spoon. Granite countertop background, creating a warm, homey feel.

Boil for 1 minute.

Equipment Preparation:

While your jelly is heating on the stove it is time to prepare your canning equipment.

Heat Jars.

Fill your boiling water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.

Gather your ladle, jar lifter, clean cloth, and any other needed supplies for canning.

Filling and Processing Jars of Tomato Jelly:

Using a jar funnel, fill the jars leaving 1/4-inch headspace.

Person in striped apron sealing jars of orange preserve on a granite countertop, with lids and a large pot nearby. Cozy kitchen setting.

If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

Process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Hand using tongs to lift a jar lid from a pot of water onto a straw mat. Granite countertop, lids marked with "Ball" text. Canning setup.

Remove jars from the canner and let them cool on a heat resistant surface about 1-2 inches apart so they can cool a little faster.

Allow them to sit undisturbed for 24 hours so that they can get a nice seal. You know they are sealed if the center of the lid is depressed down. If it is, remove the ring and wash off the outside with hot, soapy water. If any didn't seal, place them in the refrigerator and use them right away.