Awesome tomatoes in jelly for the winter

Tomatoes in gelatin are not such a common snack, but this does not make them any less tasty. These are the same pickled or salted tomatoes that housewives all over Our Country are used to harvesting for the winter, only with the addition of gelatin. It perfectly retains the shape of the fruit and prevents them from becoming soft and shapeless. How to cook tomatoes with gelatin and various other ingredients correctly can be found in this article. Colorful photos of finished products and a detailed video on what and how to do will also be given here.

How to cook tomatoes in gelatin

The advantage of this original canning method is that any ripe tomatoes can be used for preparations, and not just whole and dense ones, as for pickling or pickling. Gelatin makes the fruits strong, and they do not soften, but remain as dense as they were, and the marinade, if done correctly, turns into jelly. Its consistency can be different, it all depends on the concentration of gelatin, which each housewife can put as much as her taste tells her.

Therefore, if there are rotten, damaged, broken tomatoes available, then they can be preserved according to one of these recipes. Whole and dense, but too large tomatoes, which, due to their size, do not fit into the neck of the jars, are also suitable for this – they can be cut into slices and marinated in jelly, which will be described in detail in one of the recipes.

To preserve fruits in jelly, in addition to tomatoes, you will need a variety of spices commonly used in home canning, vegetables such as turnips (yellow or white sweet varieties) or bell peppers, spicy herbs, marinade ingredients (salt, sugar and vinegar ) and dry gelatin in granules.

Before use, the container must be washed in warm water with soda, it is good to clean all contaminated places with a plastic brush, rinse in cold water several times, and then sterilize over steam and dry. Sterilize the lids by immersing them in boiling water for a few seconds. Lids can be used lacquered tin, which are clogged with a seaming key, or screw lids, screwed onto the threads on the necks of the cans. Do not use plastic.

The classic recipe for tomatoes in gelatin

In order to prepare tomatoes using gelatin according to a recipe that is considered traditional, you will need the following list of ingredients (for a 3 liter jar):

• 2 kg of ripe red tomatoes;
• 1–2 tbsp. l. gelatin (jelly concentration optional);
• 1 pcs. sweet pepper;
• 3 garlic cloves;
• 1 pod of hot pepper;
• 1 hour l. dill seeds;
• laurel leaf – 3 pc.;
• sweet peas and black pepper – 5 pcs.;
• table salt – 1 tbsp. l. with a slide;
• granulated sugar – 2 tbsp. l with a slide;
• vinegar 9% – 100 ml;
• water – 1 l.

Step-by-step explanation of how to cook tomatoes in gelatin in jars:

1. Dissolve gelatin in a small amount of water and leave to swell for about 0,5 hour.
2. During this time, wash the tomatoes under running water.
3. Fold the bottom of each jar of spices and pepper cut into strips.
4. Lay the tomatoes on top under the neck.
5. Prepare a marinade from sugar, salt and vinegar, add gelatin to it, stir until smooth.
6. Fill them with banks.
7. Put them in a large saucepan and sterilize in it for at least 10-15 minutes.
8. Roll up, put to cool under the covers for 1 day.

The next day, when the tomatoes have completely cooled down and the brine turns into jelly, take the jars of tomatoes to a permanent place in the cellar.

Tomatoes in gelatin “lick your fingers”

According to this original recipe for tomatoes in jelly, you need to take:

• ripe, red, but strong tomatoes – 2 kg;
• 1–2 tablespoons of gelatin;
• 1 large onion;
• parsley greens;
• 50 ml of vegetable oil;
• seasonings and ingredients for the marinade, as in the traditional recipe;
• 1 L of water.

Sequence of preparation:

1. Put gelatin to infuse, as in the previous recipe.
2. Peel the onion, wash it, cut into rings or half rings, wash the parsley and cut it too.
3. Put spices in steamed jars, top with layers of tomatoes, sprinkling them with onions and herbs.
4. Prepare the marinade, add gelatin and oil to it.
5. Sterilize, as in the classic recipe.

You can store tomatoes in jelly both in a cold cellar and in an ordinary room at room temperature, but in this case, the jars must be closed from sunlight so that they are not in the light.

Tomatoes with gelatin for the winter without sterilization

Required for conservation in a 3 liter jar:

• medium, hard tomatoes – 2 kg;
• 1 L of water;
• 1–2 tablespoons of gelatin;
• 1 full st. l. salt;
• 2 full art. l. Sahara;
• 2 glasses of vinegar;
• bay leaf – 3 pcs .;
• dill seeds – 1 tsp;
• 3 garlic cloves.

The sequence of cooking tomatoes in jelly:

1. Pour gelatin with water and leave to infuse.
2. Cut tomatoes into halves or quarters.
3. Put spices on the bottom of each container.
4. Lay the tomatoes tightly one on one on top.
5. Pour boiling water over them.
6. Leave for 20 minutes until the water begins to cool.
7. Pour into a saucepan and boil again, adding marinade ingredients and gelatin.
8. Fill jars with liquid and seal them.

Store in a dark and always cold place.

Tomatoes in jelly for the winter with sterilization

The components are the same as for the recipe for tomatoes without sterilization. The sequence of actions is somewhat different, namely:

1. Wash tomatoes and containers.
2. Place the seasonings on the bottom.
3. Put tomatoes in jars.
4. Pour warm marinade with gelatin diluted in it.
5. Put the container in a large saucepan, cover with water and leave to sterilize for 15 minutes.
6. Roll up.

After the jars of tomatoes in jelly have cooled, take them to the cellar.

Tomatoes in jelly with onions

To prepare tomatoes in jelly according to this recipe, you will need to prepare in advance:

• 2 kg of tomatoes;
• 1–2 tablespoons of gelatin;
• 1 large bow;
• parsley or dill, young greens – 1 bunch each;
• spices and ingredients for the marinade as in the classic recipe;
• 1 L of water.

You can cook tomatoes in jelly with onions according to the classical technology. After cooling, it is preferable to store the finished preservation until use in a cold cellar, but it is also acceptable in a cool, dark room in the house if there is no underground storage.

Tomatoes for the winter in gelatin without vinegar

The ingredients that you need to get tomatoes in jelly according to this recipe are the same as in the traditional recipe, with the exception of vinegar, which is not included in the brine. Instead, you can slightly increase the amount of sugar and salt. Tomatoes can be used whole or cut into large pieces if they are fairly firm.

The method of cooking tomatoes in jelly without the use of vinegar is also not much different from the classic one:

1. First, boil the gelatin in a separate bowl.
2. Put spices and pepper slices on the bottoms of jars.
3. Fill them with tomatoes to the very top.
4. Pour in brine mixed with gelatin.
5. Dip in a saucepan, pour water and sterilize no longer than 10-15 minutes after the liquid boils.

After natural cooling, store jars in the cellar or in a cold room, pantry.

Whole tomatoes in gelatin for the winter

According to this recipe, small plum tomatoes or even cherry tomatoes can be preserved with gelatin. For very small tomatoes, small-sized jars, for example, 0,5-liter ones, are suitable, and for larger ones, you can take any suitable container.

The composition of tomatoes in gelatin for the winter in a 3-liter jar:

• 2 kg of tomatoes;
• 1–2 tablespoons of gelatin;
• 1 pepper bitter and sweet;
• spices (laurel, peas, ground red and black peppers, dill or caraway seeds);
• dill sprigs and parsley 1 small bunch each;
• components for the marinade (salt – 1 glass of 50 ml, table vinegar and sugar, 2 glasses each, 1 liter of water).

You can cook small cherry tomatoes according to the classic recipe. If tomatoes in gelatin are preserved in 0,5 liter jars, then they need to be sterilized less than 3-liter ones – only 5-7 minutes. Tomatoes can be stored in the cellar, and 0,5 l of capacity in the refrigerator.

Cherry tomatoes in gelatin with basil

According to this tomato recipe, purple basil is used in the jelly to give the fruits an original flavor. For a 3 liter jar, you will need 3-4 medium-sized branches. Other seasonings can be omitted.

Other ingredients:

• 2 kg of ripe dense cherry tomatoes;
• 1–2 tbsp. l. dry gelatin;
• 1 sweet yellow or red pepper;
• salt – 1 cup;
• sugar and apple cider vinegar 2 glasses each;
• 1 L of water.

When cooking cherry tomatoes in basil jelly, you can follow the classic technology. The blank will be ready for use in about 1-2 months, after which it can already be taken out and served.

How to make tomatoes in gelatin with garlic

For a 3 liter jar, you will need to collect the following ingredients:

• 2 kg tomatoes, whole or cut into halves or slices;
• 1–2 tablespoons of gelatin;
• 1-2 heads of large garlic;
• spices (sweet and black peas, bay leaf, dill seeds);
• components for the marinade (1 liter of water, sugar and table vinegar 9% 2 glasses each, table salt – 1 glass).

The technology for making tomatoes in jelly according to this recipe is classic. When laying tomatoes, garlic cloves should be evenly distributed throughout the entire volume of the jar, laying them on each layer of tomato so that they are better saturated with garlic aroma and taste. Tomato slices in gelatin should be stored in a cold and dry room or in a household refrigerator.

A simple recipe for tomatoes in gelatin for the winter

This simple recipe for tomatoes in jelly for the winter implies some difference in the sequence of preparation of the workpiece from the classic recipe, namely: gelatin is not pre-soaked in water, but poured immediately into jars. Standard Ingredients:

• 2 kg ripe tomatoes, but not overripe, that is, dense and strong;
• gelatin – 1-2 tbsp. L.;
• 1 PC. hot and sweet pepper;
• 3 cloves of garlic;
• dill seeds, bay leaf, allspice and black peas;
• for marinade vinegar and sugar – 2 glasses, salt – 1 glass (volume 50 ml), 1 liter of water.

The sequence for cooking tomatoes in jelly for the winter – according to the classic recipe.

Delicious tomatoes for the winter in gelatin with bell pepper

Sweet bell pepper in this recipe is the main component, except for tomatoes, of course. You will need for a 3 liter bottle:

• 2 kg of tomatoes;
• large sweet pepper – 2 pcs.;
• 1–2 tablespoons of gelatin;
• turnip onions – 1 pcs.;
• garlic – 3-4 cloves;
• dill seeds, bay leaf, sweet peas, red and black pepper;
• components for marinade (vinegar – 1 glass, table salt and sugar – 2 each, water 1 l).

The classic cooking method is also suitable for these tomatoes. Storage of tomatoes preserved in this way in jelly is also standard, that is, they need to be kept in the cellar or in a cold room in the house, in a city apartment – in the coldest place or in the refrigerator in the kitchen.

Spicy tomatoes in gelatin without sterilization

This recipe for tomatoes under gelatin differs from others in that sterilization is not applied after placing the tomatoes in jars. Instead, the pasteurization method is used. And also the fact that the composition of seasonings includes hot pepper, which gives the fruits a burning taste. List of products for a 3 l jar:

• 2 kg of tomatoes, ripe red, not yet fully ripe or even brown;
• 1 pcs. sweet pepper;
• 1–2 tablespoons of gelatin;
• 1-2 large chili pods;
• spices to taste;
• Marinade ingredients are standard.

Step by step sequence of actions:

1. Arrange seasonings and pre-prepared tomatoes in jars, previously warmed over steam.
2. Pour them with simple boiling water, let them stand for 15-20 minutes until the water starts to cool.
3. Pour it into a saucepan, boil again, add gelatin, salt, sugar, and when it boils, pour in vinegar, stir the liquid and immediately remove from heat.
4. Pour the hot liquid over the tomatoes.
5. Roll up with tin lids hermetically or tighten with screw caps.

Turn the container upside down, put it on the floor or a flat surface and be sure to cover it with a warm thick blanket. Take it off after a day. Store jars in a cellar, basement, any other cold and dry room, for example, in a barn, summer kitchen, in an apartment – in a pantry or in a regular refrigerator.

Tomatoes in jelly for the winter: a recipe with cloves

The ingredients are the same as for tomatoes in jelly according to the classic recipe, but the composition of spices usually used for pickling is supplemented with fragrant cloves in the amount of 5-7 pcs. for a 3 liter jar. Other seasonings can be taken at will, based on personal preferences, and in the amount that you want. You can cook tomatoes in jelly with the addition of cloves according to the traditional recipe.

Recipe for tomatoes in jelly with currant and cherry leaves

This recipe for tomatoes in jelly also uses standard ingredients and spices, but blackcurrant and cherry leaves are also added to them. They give canned fruits a peculiar smell and taste, make them strong and crispy. For a 3 liter jar of tomatoes in gelatin, you need to take 3 fresh green leaves of both plants. The technology of preparation and storage of the finished product is classical.

Tomatoes in gelatin with spices

This recipe can be recommended to lovers of fragrant tomatoes, because it uses a lot of different spices, which give them their persistent indescribable flavor. The composition of seasonings for a 3 l jar:

• 1 head of garlic;
• 1 tsp fresh dill seeds;
• 0,5 tsp caraway seeds;
• 1 small horseradish root;
• 3 bay leaves;
• black and fragrant peas – 5 pcs.;
• cloves – 2-3 pcs.

In addition to the listed herbs and spices, you can also add dill, basil, celery, parsley, cilantro, but this is optional. Otherwise, both the components and the method of preparation of the workpiece remain standard and unchanged. How the tomatoes in gelatin look, made according to this recipe, can be seen in the photo.

How to close tomatoes in gelatin with mustard for the winter

This recipe is similar to the previous one, since its components are almost identical, with the only difference being that mustard seeds are also part of the spices. Components for a 3 l jar:

• 2 kg of ripe strong tomatoes;
• 1–2 tablespoons of gelatin;
• 1 hot pepper and 1 sweet;
• 1 small garlic;
• mustard – 1-2 tbsp. l.;
• other spices to taste;
• salt, granulated sugar, vinegar and water for marinade, according to the classic recipe for tomatoes in gelatin.

Prepare according to the traditional recipe. Once the jars have cooled completely, store them in a cool and dry place. You can start eating tomatoes with mustard in jelly no earlier than a month after the day they were closed.

Conclusion

Tomatoes in gelatin are not very common in home canning, but, nevertheless, a very tasty and healthy snack that can please anyone, decorate an everyday lunch or dinner, as well as a festive feast, give ordinary dishes a peculiar taste and make it more harmonious. . Cooking them is very simple, the process is practically no different from cooking ordinary pickled tomatoes and does not take much time, so any housewife, both experienced and beginner, can do it.