Tomato Jelly

Marie Overton
Jun 27, 2022
2 min read

Updated: Feb 8

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.

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 our tomato juice video.)
6 tablespoons pectin
2 tablespoons lemon juice
1 tablespoon ginger
1/2 teaspoon salt
1/2 teaspoon Hot Sauce (We used our Chipotle Hot Sauce)
1/2 teaspoon Butter

Combine your ingredients to make Tomato Jelly.

Combine ingredients

Cooking:

Bring to boil

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

Add sugar

Add sugar. Return to a rolling boil.

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, lid lifter, chopsticks, clean cloth, and any other needed supplies for canning.

Fill jars

Filling and Processing Jars of Tomato Jelly:

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

Use a chopstick to remove any air bubbles.

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.

Processing of tomato jelly complete. We pulled it out of the water bath canner.

Processing Complete

Once your jars have completed processing, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.

If your jar did not seal, then place it in the refrigerator and use it immediately.

Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.