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How to Make Tomato Jelly

by
author image Jennifer Loucks
Jennifer Loucks has been writing since 1998. She previously worked as a technical writer for a software development company, creating software documentation, help documents and training curriculum. She now writes hobby-based articles on cooking, gardening, sewing and running. Loucks also trains for full marathons, half-marathons and shorter distance running. She holds a Bachelor of Science in animal science and business from University of Wisconsin-River Falls.
How to Make Tomato Jelly
Tomato jelly next to fresh tomatoes. Photo Credit belchonock/iStock/Getty Images

If you are looking for a different type of jelly that compliments meats or fresh bread, make tomato jelly from your garden harvest or store-bought juice. The jelly takes on a flavor based on the seasoning used during processing. Hot jelly with Tabasco sauce adds kick to red meat and chicken, while spiced tomato jelly makes a zesty spread for bread, muffins or rolls.

Step 1

Measure the tomato juice, lemon juice and sugar, and pour it into a large saucepan. Make one batch at a time, instead of doubling the amounts, for best results.

Step 2

Add 2 tsp. to 1 tbsp. Tabasco sauce to make a spicy tomato jelly. An alternative is adding cinnamon and cloves, for a mild spiced jelly.

Step 3

Heat the mixture on high until it comes to a boil, making sure to stir frequently to prevent it from boiling over. Taste the liquid, and adjust the flavor with more seasoning, if needed.

Step 4

Add powdered pectin and stir until dissolved. Keep the tomato mixture on the stove and bring it back to a boil for one minute. Stir constantly to prevent burning.

Step 5

Remove the mixture from the heat and stir for three minutes to cool. Skim off any foam with a mesh spoon or small scoop strainer. Let the mixture cool completely, until it is forms a jelly consistency.

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