Awesome tomatoes in jelly for the winter

Tomatoes in gelatin are not such a common snack, but that doesn’t make it any less tasty. These are the same pickled or salted tomatoes that housewives throughout Russia are accustomed to preparing for the winter, only with the addition of gelatin. It perfectly retains the shape of the fruit and prevents it from becoming soft and shapeless. You can learn how to cook tomatoes with gelatin and various other ingredients correctly from this article. Here you will also find colorful photos of the finished products and a detailed video about what and how to do.

How to cook tomatoes in gelatin

The advantage of this original method of canning is that any ripe tomatoes can be used for preparations, and not just whole and firm 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 add as much as her taste tells her.

Therefore, if you have rotten, damaged, broken tomatoes, you can preserve them 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 usually used in home canning, vegetables such as onions (yellow or white sweet varieties) or bell peppers, spicy herbs, ingredients for making marinade (salt, sugar and vinegar ) and dry gelatin in granules.

Before use, the container must be washed in warm water with soda, thoroughly clean all contaminated areas with a plastic brush, rinse in cold water several times, and then sterilize over steam and dry. Also sterilize the lids by dipping them in boiling water for a few seconds.You can use varnished tin lids, which are sealed with a seaming key, or screw lids, screwed onto the threads on the necks of the jars. Do not use plastic ones.

Classic recipe for tomatoes in gelatin

In order to prepare tomatoes using gelatin according to a recipe 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 as desired);
• 1 PC. sweet pepper;
• 3 garlic cloves;
• 1 pod of hot pepper;
• 1 tsp. dill seeds;
• laurel leaf – 3 pcs.;
• 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. Dilute gelatin in a small volume of water and leave to swell for about 0.5 hours.
2. During this time, wash the tomatoes under running water.
3. Place spices and pepper cut into strips at the bottom of each jar.
4. Place 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 the jars with it.
7. Place them in a large saucepan and sterilize in it for at least 10–15 minutes.
8. Roll up and leave to cool under a blanket for 1 day.

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

Finger-licking tomatoes in gelatin

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

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

Cooking sequence:

1. Let the gelatin infuse, as in the previous recipe.
2. Peel the onion, wash it, cut it into rings or half rings, wash the parsley and cut it too.
3. Place spices in steamed jars, layer tomatoes on top, sprinkle them with onions and herbs.
4. Prepare the marinade, add gelatin and butter.
5. Sterilize as in the classic recipe.

You can store tomatoes in jelly either in a cold cellar or in a regular room at room temperature, but in this case the jars must be covered from sunlight so that they are not exposed to light.

Tomatoes with gelatin for the winter without sterilization

You will need for preservation in a 3 liter jar:

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

Sequence of cooking tomatoes in jelly:

1. Pour gelatin with water and leave to infuse.
2. Cut the tomatoes into halves or quarters.
3. Place spices on the bottom of each container.
4. Place the tomatoes tightly one on top 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 the marinade ingredients and gelatin.
8. Fill the jars with liquid and seal them.

Store in a dark and always cool place.

Tomatoes in jelly for the winter with sterilization

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

1. Wash the tomatoes and containers.
2. Place seasonings on the bottom.
3. Place tomatoes in jars.
4. Pour warm marinade with gelatin diluted in it.
5. Place the container in a large saucepan, add 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 tbsp. l. gelatin;
• 1 large onion;
• parsley or dill, young greens - 1 bunch each;
• spices and ingredients for the marinade as in the classic recipe;
• 1 liter of water.

You can cook tomatoes in jelly with onions using classic technology. After cooling, it is preferable to store the finished preserves in a cold cellar until consumption, 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 needed to prepare 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 quite dense.

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

1. First, brew the gelatin in a separate bowl.
2. Place seasonings and pepper pieces on the bottoms of the jars.
3. Fill them with tomatoes to the very top.
4. Pour in brine mixed with gelatin.
5. Place in a saucepan, add water and sterilize no longer than 10–15 minutes after the liquid boils.

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

Whole tomatoes in gelatin for the winter

According to this recipe, you can preserve small plum tomatoes or even cherry tomatoes with gelatin.For very small tomatoes, small-sized jars, for example, 0.5-liter jars, are suitable, and for larger ones, you can take any suitable container.

Composition of tomatoes in gelatin for the winter per 3 liter jar:

• 2 kg of tomatoes;
• 1–2 tbsp. l. gelatin;
• 1 hot and sweet pepper;
• spices (laurel, peas, ground red and black pepper, dill or cumin seeds);
• dill sprigs and parsley, 1 small bunch each;
• components for the marinade (kitchen 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 jars - only 5-7 minutes. You can store tomatoes in the cellar, and 0.5 liter containers in the refrigerator.

Cherry tomatoes in gelatin with basil

According to this tomato recipe, purple basil is used in the jelly to give the fruit an original aroma. For a 3 liter jar you will need 3-4 medium sized branches. Other seasonings may not be used.

Other ingredients:

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

When preparing cherry tomatoes in jelly with basil, you can stick to the classic technology. The preparation 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 of tomatoes, whole or cut into halves or slices;
• 1–2 tbsp. l. gelatin;
• 1–2 heads of large garlic;
• spices (sweet and black peas, bay leaves, dill seeds);
• components for the marinade (1 liter of water, sugar and 9% vinegar - 2 glasses each, table salt - 1 glass).

The technology for preparing tomatoes in jelly according to this recipe is classic. When adding tomatoes, garlic cloves should be distributed evenly throughout the entire volume of the jar, placing them on each layer of tomatoes 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 preparing the workpiece from the classic recipe, namely: gelatin is not pre-soaked in water, but poured directly into jars. Standard ingredients:

• 2 kg of 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 leaves, allspice and black peas;
• for the marinade, vinegar and sugar - 2 glasses, salt - 1 glass (volume 50 ml), 1 liter of water.

The sequence for preparing tomatoes in jelly for the winter is according to the classic recipe.

Delicious tomatoes for the winter in gelatin with bell pepper

Sweet bell peppers are the main component in this recipe, besides tomatoes, of course. You will need a 3 liter cylinder:

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

The classic cooking method is also suitable for these tomatoes.Storing tomatoes canned in this way in jelly is also standard, that is, they need to be kept in a 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 used after placing the tomatoes in jars. Instead, the pasteurization method is used. And also because the seasonings include hot pepper, which gives the fruit a fiery taste. List of products per 3 liter jar:

• 2 kg of tomatoes, ripe red, not yet fully ripe or even brown;
• 1 PC. sweet pepper;
• 1–2 tbsp. l. gelatin;
• 1–2 large chili pods;
• spices to taste;
• The ingredients for the marinade are standard.

Step-by-step sequence of actions:

1. Place seasonings and pre-prepared tomatoes into jars, which must first be heated over steam.
2. Pour plain boiling water over them and let them sit for 15–20 minutes until the water begins 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 hot liquid over the tomatoes.
5. Roll tightly with tin lids or screw on with screw lids.

Turn the container upside down, place it on the floor or a flat surface and be sure to cover it with a warm thick blanket. After a day, remove it. Store jars in a cellar, basement, or 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: 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 pieces. for a 3 liter jar. You can take the rest of the seasonings as you wish, based on personal preferences, and in the quantities 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 added to them. They give canned fruits a unique smell and taste, making 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 for preparing and storing the finished product is classic.

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 aroma. Composition of seasonings per 3 liter jar:

• 1 garlic head;
• 1 tsp. fresh dill seeds;
• 0.5 tsp. caraway;
• 1 small root of horseradish;
• 3 laurel leaves;
• black and sweet 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 preparing the workpiece remain standard and unchanged. You can see in the photo what tomatoes in gelatin made according to this recipe look like.

How to seal 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 the spices also include mustard seeds. Components for a 3 liter jar:

• 2 kg of ripe strong tomatoes;
• 1–2 tbsp. l. gelatin;
• 1 hot pepper and 1 sweet pepper;
• 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.

Cook according to the traditional recipe. After the jars have cooled completely, store them in a cool and always 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 holiday feast, give ordinary dishes a unique taste and make it more harmonious . Preparing them is very simple, the process is practically no different from preparing ordinary pickled tomatoes and does not take much time, so any housewife, both experienced and beginner, can do it.

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